Go Back
–+ servings
a top down view of a close up of a tomato and egg mixture with green jalapenos
Print Recipe
5 from 6 votes

Easy Huevos Rancheros

Authentic Mexican flavors to your table in just 25 minutes! A simple, one pan breakfast featuring eggs gently poached in a rich, spicy tomato and salsa sauce, served over crispy corn tortillas.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Lunch
Cuisine: Mexican
Keyword: comfort food, One Pan, quick, Spicy
Servings: 4
Author: Karina Carrel

Ingredients

  • 1 tablespoon olive oil
  • 1 onion medium-sized, chopped
  • 2 cloves garlic peeled and chopped
  • 1 red pepper deseeded and diced
  • 15 ounce crushed tomatoes canned, use fire-roasted if you can
  • 10 ounces salsa dip mild, medium or hot - your choice!
  • 2 teaspoon ground cumin
  • 1 pinch cayenne pepper add more if you like it hot
  • 1 pinch salt to season
  • 1 pinch pepper to season
  • 4 eggs
  • 1 jalapeño sliced, to serve
  • 4 avocado slices or more, to serve
  • 1 tablespoon cotija crumbled, queso fresco or feta cheese
  • 1 handful cilantro leaves chopped or whole, to serve
  • 4 corn tortillas or flour tortillas, to serve
US - Metric

Instructions

    Heat oil in a non stick pan or skillet over medium-high heat. Fry the corn tortillas one at a time for about 30 seconds per side. Remove them and set aside on a paper towel lined plate cover with tea towel to keep warm.
  • In the same pan, add some more oil and fry the onion, garlic, and red peppers for about 5 minutes, or until peppers are just beginning to soften and the onion becomes transparent.
    a top down view of a pan with diced up vegetables being fried in the pan
  • Add in tomatoes, salsa dip, cumin, cayenne (if using), salt and pepper to your taste, and bring to the boil. Reduce the heat down to low and continue to simmer for a further 4-5 minutes, or until the sauce begins to reduce.
    a top down view of a pan frying diced up vegetables and a grey bowl of tomato salsa being poured in the middle of the pan
    • Add in 1/4 cup of water if it's too thick for your liking. Taste test the sauce and adjust salt and pepper, if needed.
  • Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
    a top down view of a pan filled with diced vegetables and thick tomato salsa with two egg yokes raw cooking in the top and a spoon mixing with one hand and the other hand is adding in a bowl of sauce
  • Continue cooking, undisturbed, until done to your liking.
    a top down view of a pan with two cooked eggs and tomato and jalapenos
    • For faster cooking, cover the pan or skillet with a lid, checking every so often that they don't overcook.
  • Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.

Video

Notes

Making the ranchero sauce ahead of time is a practical way to save prep work for busy mornings. If you have leftover sauce or want to meal prep, it stores easily and the flavors actually deepen in the fridge over time.
  • Store the cooled tomato and salsa mixture in an airtight container in the refrigerator for up to three days.
  • Always cook your eggs fresh when you are ready to eat. Reheating previously cooked eggs changes their texture completely.
  • Keep your corn tortillas stored separately in their original packaging and heat them just before assembling the dish.
When you are ready to serve, pour the cold sauce back into a skillet. Bring it to a gentle simmer over medium heat until it starts bubbling. Once the sauce is thoroughly heated, you can crack your fresh eggs directly into the pan, cover it with a lid, and cook them to your preferred doneness.
Happy Cooking! Xx
Always add garnishes like diced avocado or fresh cilantro right at the end after plating to maintain their texture and bright color.

Nutrition

Calories: 255kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 804mg | Potassium: 743mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1.001IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 3mg