Mexican Huevos Rancheros
Wake up your taste buds with classic Mexican Huevos Rancheros, a vibrant and hearty breakfast dish that's as flavorful as it is satisfying. This recipe features crispy-yet-pliable corn tortillas topped with sunny-side-up eggs and smothered in a homemade ranchero sauce, made from fresh tomatoes, garlic, onions, and a touch of jalapeño heat. Garnished with crumbled queso fresco, fresh cilantro, and optionally creamy avocado, this dish is a perfect blend of textures and bold flavors. For added comfort, spread a layer of refried beans on the tortillas before assembling. Ready in just 35 minutes, Mexican Huevos Rancheros is ideal for a quick brunch or a deliciously authentic breakfast that will transport you straight to the heart of Mexico with every bite.
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Recipe Information
Ingredients
- 4 Corn tortillas
- 3 tbsp Vegetable oil
- 4 Fresh eggs
- 4 medium Tomatoes
- 1 small White onion
- 2 Garlic cloves
- 1 small Jalapeño
- 2 tbsp Fresh cilantro
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Crumbled queso fresco or feta cheese
- 1 cup Refried beans (optional)
- 1 Avocado (optional for garnish)
Instructions
Prepare the ranchero sauce: Dice the tomatoes, onion, and jalapeño. Mince the garlic.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced onion and jalapeño, cooking for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the diced tomatoes, salt, and black pepper. Simmer for 10 minutes, mashing the tomatoes slightly with the back of a spoon to create a chunky sauce. Set aside.
In a separate pan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Fry each corn tortilla for about 1 minute per side or until lightly crispy but still pliable. Remove and drain on paper towels.
Using the same pan, fry the eggs sunny-side up to your desired doneness. Season lightly with salt and pepper.
To assemble, spread a layer of refried beans (if using) on each tortilla. Place a fried egg on top, then spoon the ranchero sauce over the eggs.
Garnish with crumbled queso fresco, chopped cilantro, and sliced avocado (if desired). Serve immediately and enjoy!
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 26.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 984 mg | 76% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2934 mg | 62% | |
*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.
