Huevos Rancheros Tex Mex
Transform your breakfast routine with this vibrant and satisfying Huevos Rancheros Tex-Mex recipe! Featuring crispy corn tortillas topped with sunny-side-up eggs, a homemade ranchero sauce bursting with the bold flavors of cumin, chili powder, and green chili, and a medley of fresh toppings like creamy avocado, crumbled Cotija cheese, and zesty lime, every bite is a fiesta of flavor. Perfectly balanced with the tang of sour cream and the freshness of cilantro, this dish is a hearty, protein-packed meal that’s as beautiful as it is delicious. Ready in just 35 minutes, it’s an ideal choice for a weekend brunch or a quick weeknight dinner. Whether you’re a Tex-Mex enthusiast or a brunch lover, this huevos rancheros recipe is sure to become your new favorite!
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Recipe Information
Ingredients
- 4 pieces Corn tortillas
- 4 pieces Eggs
- 2 tablespoons Vegetable oil
- 1 cup Canned diced tomatoes
- 1 piece Green chili
- 0.5 cup Onion
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 1 piece Avocado
- 0.25 cup Sour cream
- 0.25 cup Cotija or feta cheese
- 1 piece Lime
Instructions
Dice the onion, mince the garlic, and chop the green chili. Set aside.
In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and green chili and sauté until the onion turns translucent, about 3-4 minutes.
Add the garlic, cumin, and chili powder. Cook for another minute, stirring until fragrant.
Stir in the diced tomatoes, salt, and black pepper. Simmer the ranchero sauce for 8-10 minutes, stirring occasionally. Once done, remove the skillet from heat and set aside.
Meanwhile, in another skillet, heat 1 tablespoon of vegetable oil over medium heat. Lightly fry the corn tortillas one at a time for about 30 seconds per side until warm and slightly crisp. Drain on paper towels and set aside.
Use the same skillet (add more oil if needed) to fry the eggs sunny-side-up. Cook them to your preference, seasoning lightly with salt and pepper.
To assemble, place a fried tortilla on each plate. Spread a generous amount of the ranchero sauce over each tortilla.
Place one fried egg on top of each sauced tortilla.
Garnish with fresh cilantro, crumbled Cotija or feta cheese, and thinly sliced avocado. Add a dollop of sour cream and a wedge of lime for squeezing.
Serve immediately and enjoy your Tex-Mex Huevos Rancheros!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 802 mg | 268% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 21.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 669 mg | 51% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
