Ivanna's Huevos Rancheros
In Ivanna’s huevos rancheros recipe, fried eggs are gently poached in a smoky, charred tomato chile salsa and served over crisp corn tortillas. Tomatoes and chiles are blistered, blended, and simmered into a bold ranchero-style sauce that cradles runny eggs. Finished with avocado, queso fresco, crema, and lime, this beautiful dish comes together in about 45 minutes and works for breakfast, brunch, breakfast-for-dinner, or a hearty weekend meal.
Tasty Team
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Huevos Rancheros:
- 1 tablespoon, plus ¼ cup canola oil, divided
- 4 roma tomatoes
- 2 whole jalapeño chiles
- 1 whole serrano pepper
- ½ small white onion
- 4 garlic cloves
- 1 whole chile de árbol
- 1 cup torn fresh cilantro leaves
- 2 tablespoons water, plus more as needed
- 2 ½ teaspoons tomato chicken bouillon
- ¾ teaspoon kosher salt, plus more for fried tortillas
- 1 tablespoon olive oil
- 4 large eggs
- 4 (6-inch) corn tortillas
Garnishes:
- Smashed avocado
- crumbled queso fresco
- mexican crema
- fresh cilantro leaf
- Thinly sliced red onion
- Lime wedge
Nutrition Info
- Calories 147
- Fat 7g
- Carbs 12g
- Fiber 2g
- Sugar 1g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Make the huevos rancheros: Heat 1 tablespoon of the canola oil in a large high-sided skillet over medium-high. Add the tomatoes, jalapeños, serrano, onion, and garlic. Cook, turning the vegetables occasionally, until deeply charred and blistered on all sides, 8–10 minutes. Remove from heat, and let cool slightly, about 5 minutes. Wipe the skillet clean.
- Transfer the charred vegetables to a food processor. Add the chile de árbol, cilantro, water, tomato chicken bouillon, and salt. Pulse until the salsa is mostly smooth but still slightly textured, about 2 minutes, stopping to scrape down the sides as needed.
- Add the olive oil to the large high-sided skillet. Add the salsa, and bring to a gentle simmer over medium heat, thinning with a splash of water if needed (the sauce should be loose enough to cradle the eggs but not watery).
- Reduce the heat to medium-low, and crack the eggs directly into the salsa. Cover and cook until the egg whites are just set and the yolks are still runny, 4–6 minutes (or longer if you prefer firmer yolks).
- While the eggs cook, heat the remaining ¼ cup canola oil in a small skillet over medium-high until shimmering, 30–60 seconds. Working with 1 at a time, add the tortillas to the hot oil, and fry for about 30–45 seconds per side, or until crispy and slightly golden brown. Transfer each fried tortilla to a paper towel-lined plate, and sprinkle with a pinch of salt while warm.
- Place 1 fried tortilla on each of 4 plates. Spread smashed avocado over each tortilla; spoon an egg and plenty of salsa over the top of each. Garnish with queso fresco, a drizzle of crema, fresh cilantro, sliced red onions, and a squeeze of lime juice.
- Enjoy!
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