Easy Huevos Rancheros
Updated May 30, 2024
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 8corn tortillas
- 2pounds fresh ripe tomatoes, peeled and coarsely chopped
- 2 to 3serrano or jalapeño chiles, seeded for a milder sauce, and chopped
- 2garlic cloves, peeled, halved, green shoots removed
- ½small onion, chopped
- 2tablespoons canola oil
- Salt to taste
- 4 to 8eggs (to taste)
- Chopped cilantro for garnish
Nutritional analysis per serving (4 servings)
309 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 13 grams protein; 858 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
- Step 2
Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
- Step 3
Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
- Step 4
Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won’t need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.
- Variation: Huevos MotuleñosIn this Yucatan variation, black beans are added to the mix. Add to the recipe 2 cups simmered black beans. Heat the beans in a saucepan. Spoon the beans over the tortillas, then top with the eggs and salsa. Sprinkle a little queso fresco over the top.Advance preparation: The cooked salsa will keep for a couple of days in the refrigerator. You may want to thin with a little water.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I like the variation with the black beans. That combination is perfection of taste and texture, with one addition: slices of avocado on top.
I made 1 single egg for myself, it was delicious. I used a batch of home made salsa (from a can of Rotel) for the ranchero sauce, since the salsa almost exactly matched the ingredients. I'm sure fresh tomatoes & jalapeño would be even better but the salsa shortcut worked very well. I placed my egg over Patti Jinich's Beans From The Pot (pinto beans) and and splashed some of Sam Sifton's Chili Con Carne (from his enchilada recipe) over top of my juevo (with ranchero sauce) ... it was great.
Absolutely agree about the black beans, which I simmered with a little cumin and chicken stock. Also a good addition to the salsa: reconstituted dried chipotles (or a couple of spoonfuls of canned chipotles in adobo) for a little smokiness.
I first ate juevos rancheros in Mexico City over 60 years ago served at a drugstore famed for its breakfast & lunch service. The "Plata" consisted of fried eggs, yolk whole, over crisp tortillas topped with salsa ranchera. On the side -- frijoles (mashed pinto beans) and a portion of rice -- the rice and beans combo is a classic Mexico tradition. A plate of "frutas" -assorted fruits was a standard accompaniment. Traveling though Mexico in succeeding years this was a standard morning offering.
Add avocado
The tortillas in Huevos Rancheros should be lightly fried! Please don't serve them just warmed since they get soggy and that's gross and not how Huevos Rancheros are served! Also, simply adding beans does not make these Huevos Motuleños... you need to add peas and diced ham, and the salsa is usually a lighter tomato sauce with habaneros (Mexican cuisine is incredibly rich and varied!).