Huevos Rancheros

Huevos Rancheros


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

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Huevos Rancheros


15 plum tomatoes, cored
12 tbsp. canola oil
4 cloves garlic, minced
1⁄2 jalapeño, stemmed and minced
1⁄2 medium yellow onion, chopped
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper,
   to taste

8 corn tortillas
8 eggs
Pickled jalapeño slices, for garnish

Heat a 12 inch cast iron skillet over high heat and add tomatoes.  Cook, turning until the skins are blackened for approximately 9 minutes.  Peel the tomatoes and puree in a food processor or blender.  Strain and then set aside. 

Heat 4 tablespoons of oil in a 4 quart pan over medium heat.  Add the garlic, jalapenos and onions.  Cook between 6 to 8 minutes or until soft.  Add the tomatoes and boil.  Stir in the lime juice and season with salt and pepper. 

Working in 4 batches, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium heat.  Add 2 tortillas and cook – flipping once, until warmed which is usually just about 20 seconds.  Transfer the tortillas to 4 plates.  Working in 2 batches, heat the remaining oil in the skillet over medium heat.  Cook eggs to desired doneness.  Top each tortilla with a friend egg and tomato sauce.  Garnish with pickled jalapenos. 

Great for breakfast, lunch OR dinner!


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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