Huevos Rancheros

Confession time... I'm not a major fan of eggs! I know that sounds kind of crazy considering all the yolk-porn pictures I tend to post but I've just never been a fan, that is unless they're fried with crispy browned edges. That's why this Huevos Rancheros recipe is hands down one of my favorites.

A few tips to keep in mind:

  1. Quality tomatoes. When testing this recipe, I tried using fresh tomatoes vs canned. Though the chef in me really wanted to use fresh tomatoes instead, I didn't find a major difference. I get to save time without comprising flavors? Sign me up! My favorite brand is Cento. They're a little pricer but they taste incredible.

  2. The Heat. I used to think frying eggs required a lot of oil and high heat....nope! For perfectly fried eggs, stay in the medium high to medium heat range with only enough oil to coat bottom of the pan.

  3. Nonstick VS Stainless. This one is a bit tricky. It all depends on how comfortable you are in the kitchen. Nonstick is the safest option but I find that stainless will give you the crispiest edge. Make sure you use a flexible spatula to remove egg.

  4. Basting. To ensure that your egg whites are cooked through baste the eggs. To do that, gently tilt the pan with one hand and with a spoon in the other hand, cover the top of the egg with the hot oil.

  5. Let the egg do it's thing! A crispy egg will come away from the pan easier than you expect. Once the bottom browns, it will come away from the pan easily.

  6. The tortillas. Corn tortillas is the way to go! When fried there's a certain nutty flavor that you won't get from flour tortillas.

  7. Toppings. Go crazy! My favorite is some cotija cheese, cilantro, sour cream, refried beans, hot sauce or a little lime. No judgement.


Serves: 4-6                                           Difficulty: Easy

Prep Time: 15 minutes                          Cook Time: 15 minutes              Total: 30 minutes


For salsa

  • 2 tbs canola oil

  • 1-14.5 oz crushed tomatoes

  • 1/4 cup white onion

  • 2 garlic cloves

  • 1 jalapeño, diced and deseeded

  • 1/2 tsp chipotle powder

  • 1/4 tsp ground cumin

  • salt and pepper to taste

For Eggs and Tortillas

  • 4 tbs canola oil

  • 4 corn tortillas

  • 4 eggs

  • salt and pepper to taste


For Salsa

In a sauce pan over medium heat, add oil and onions. Sautee until translucent, about 2 minutes. Add garlic and 

jalapeño, cook for another 1-2 minutes. Stir in the crushed tomatoes and spices. Season with salt and pepper. Reduce to low heat and cover for another 15 minutes. 

For Eggs and Tortillas

While sauce cooks, preheat the oil over medium high heat. Fry tortillas for a 15-30 seconds per side or until they start to puff up. Set aside and lower heat to medium. Crack eggs into a separate bowl and slip one of them at a time into the oil. Season with salt and pepper. Cook until edges turn golden brown. Carefully remove using a spatula. 

To Plate

To the tortillas add salsa, eggs and finish with cotija cheese, squeeze of lime and cilantro.