Huevos Rancheros is a popular Mexican dish of fried or poached eggs served on a tortilla with a spicy tomato sauce. Quick and easy to make, and incredibly delicious!
When you live in Southern California, especially Los Angeles, Mexican food is a big deal. We live and breathe it! Huevos rancheros is one of those dishes that can be thrown together with just a few ingredients. (This post was originally published on May 4th, 2012 and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases.)
The last time you probably had Huevos Rancheros was on that trip to Baja during college. Too many margaritas the night before? Not that I was spying on you or anything.
What are huevos rancheros?
They are pretty easy to make. In Mexico, eggs are poached soft in the salsa. For this quick and easy version, just top a fried or poached egg with your favorite salsa, homemade or otherwise and cheese. Then add some chopped green onions, cilantro and sliced avocado or guacamole. Make them as spicy as you want, serve with hot sauce on the side…and as they say, “Bob’s your uncle!” I guess in this case it would be, “Roberto es su tio’!”
What ingredients do you need for Huevos Rancheros?
- Eggs; 2 per person
- Homemade or your favorite store-bought salsa.
- Cheese. Cotija is a traditional Mexican cheese with a crumbly texture similar to feta. You can also use pepper jack, sharp or mild cheddar.
- Tortillas. Corn are traditional.
How do you make Huevos Rancheros?
Fry 2 eggs per person, just until yolks are barely set. Then top with cheese and cover frying pan, cooking eggs just until cheese has melted. We like runny yolks, but if you don’t, cook them as desired.
Top each egg with salsa, dividing among the 4 eggs. Top with sliced jalapenos, cilantro, green onions or avocado. A note about the salsa: start with a salsa you like. If it’s not spicy enough, add chile powder, a pinch of cumin or a bit of hot sauce. Since everyone’s idea of “spicy”, I’ll leave that to you to choose a salsa to your liking.
What can you serve with Huevos Rancheros?
If you want you can serve them with a side of refried or black beans, guacamole or salsa fresca. For a more substantial lunch or dinner cilantro rice is a delicious option. This Hatch Chile Rellenos is another breakfast option if you like spicy food. Cooking for a crowd? Try these Huevos Rancheros Egg Cups and bake up to 2 dozen eggs at a time!
- Heat salsa, diced tomato and cilantro in a saucepan until hot. Keep warm while frying the tortillas and eggs.
- Fry tortillas on a griddle or in a frying pan in a small amount of oil until lightly golden brown (about 20 seconds each side). Keep warm.
- In a shallow frying pan, heat 2 Tablespoons oil until shimmering. Crack eggs into pan and season with salt and pepper. Cook just until bottoms set, about 2 minutes.
- Divide the grated cheese between the 4 eggs and cover frying pan allowing the eggs to continue cooking, about 2 more minutes for soft yolks.
- Transfer each egg onto the warm tortillas and top each egg with warm salsa.
- Garnish with chopped cilantro, sliced jalapenos and green onions if desired.