Description
A vibrant, rustic Mexican breakfast of fried tortillas topped with a bright tomato-chili ranchero sauce and sunny-side-up eggs. Creamy yolks mingle with the sauce for a comforting, flavor-packed meal that is perfect for breakfast, brunch, or a quick dinner.
Ingredients
Scale
- 4 large eggs
- 4 corn tortillas
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 medium tomatoes, chopped or 1 (14 oz) can diced tomatoes
- 1 jalapeño, finely chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 1 cup cooked black beans (optional)
Instructions
- Preheat Your Equipment: Warm a large skillet over medium heat and ready a small saucepan if you plan to warm beans on the side.
- Combine Ingredients: Add olive oil to the skillet and sauté the chopped onion, minced garlic, and jalapeño until fragrant and translucent. Stir in the chopped or canned tomatoes, add salt, and simmer until the sauce reduces and thickens slightly, about 8 to 10 minutes.
- Prepare Your Cooking Vessel: In a separate small pan, heat a little olive oil over medium-high heat and briefly fry each corn tortilla until golden but still pliable, about 20 to 30 seconds per side. Drain on paper towel.
- Assemble the Dish: Place a warmed tortilla on each plate and spoon a generous layer of the ranchero sauce over each tortilla.
- Cook to Perfection: In the skillet used for the sauce, add a touch more oil if needed and fry the eggs sunny-side up until the whites are set and the yolks remain runny, about 3 to 4 minutes. For over-easy, flip briefly and cook an additional 30 seconds.
- Finishing Touches: Slide the cooked eggs on top of the sauced tortillas, spoon extra sauce over the eggs as desired, and sprinkle with chopped cilantro. Add warmed black beans to the side if using.
- Serve and Enjoy: Plate immediately with optional avocado slices, crumbled queso fresco, lime wedges, and hot sauce on the side. Dig in while warm so the yolks melt into the sauce.
Notes
- Warm tortillas just before serving to keep them soft with a slight crisp to avoid sogginess.
- The ranchero sauce can be made up to 3 days ahead and reheated gently.
- Use fresh eggs for the best texture and flavor; make eggs to order rather than reheating them.
- Add a squeeze of lime or a pinch of cumin to the sauce for extra brightness and depth.
Nutrition
- Serving Size: 1 serving (about 2 eggs, 2 tortillas, sauce and optional beans)
- Calories: 420
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 372 mg
Keywords: Huevos Rancheros, Mexican breakfast, huevos rancheros recipe, ranchero sauce, breakfast eggs, brunch recipe, vegetarian Mexican