Name: Huevos Rancheros
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tsp. olive oil; 1 medium onion (chopped); 1 (14.5-oz.) can diced tomatoes; 1 (4-oz.) can diced green chiles; ½ tsp. ground chili powder; ¼ tsp. sea salt (or Himalayan salt); Nonstick cooking spray; 4 large eggs; 4 corn tortillas (warm); 2 Tbsp. finely chopped red onion; 2 Tbsp. shredded Monterey jack cheese; cilantro leaves ((for garnish; optional))

Skip the restaurant lines this weekend and make your own delicious brunch at home.

Huevos Rancheros is a satisfying dish that comes together faster than you might think.

Not only will you save money by staying in, but you’ll also get a mouthwatering dish that’s a lot less greasy than restaurant versions.

You’ll first start by cooking the spiced tomato and chili salsa in a pan. When it’s close to finished, start frying the eggs.

Warm tortillas will serve as the base, then top the with salsa, egg, and sprinkle with toppings like red onion, grated cheese, and cilantro.

If you happen to have leftovers, they’re best stored separately. You can reheat the components, then assemble right before eating.

If you store the Huevos Rancheros pre-assembled, the tortilla shells will be soggy the next day.

4.5 from 6 votes

Huevos Rancheros

Make this easy Huevos Rancheros egg breakfast this weekend!

Course Breakfast

Cuisine Mexican

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 4 servings

Calories 191 kcal

Author BODi

Ingredients

2 tsp. olive oil
1 medium onion chopped
1 (14.5-oz.) can diced tomatoes
1 (4-oz.) can diced green chiles
½ tsp. ground chili powder
¼ tsp. sea salt (or Himalayan salt)
Nonstick cooking spray
4 large eggs
4 corn tortillas warm
2 Tbsp. finely chopped red onion
2 Tbsp. shredded Monterey jack cheese
cilantro leaves (for garnish; optional)

Instructions

Heat oil in medium nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.
Season with chili powder and salt; cook, stirring frequently, for 5 minutes. Remove from heat. Set aside.
Heat large nonstick skillet, lightly coated with spray, over medium heat.
Add eggs one at a time, taking care egg whites don’t touch; cook, covered, for 3 minutes. Remove lid. Cook to desired yolk consistency. Remove from heat.
Top each tortilla evenly with onion mixture. Top gently with egg and top evenly with red onion and cheese.
Garnish with a cilantro leaf if desired.