Huevos Rancheros

Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas topped with fried eggs and salsa.

These Huevos are the most perfect meatless, vegetarian meal for breakfast, lunch or dinner. The egg yolks mingle with tomatoes and cheese over a crispy corn tortillas, what can be better! But eggs are not just great for breakfast, I also love eating them for lunch or dinner too! This dish is naturally gluten-free too.

My friend Deysi taught me how to make this savory authentic Mexican recipe, and I’m glad she did because it was such a wonderful change from the usual egg dishes and it’s really easy to make.

They remind me of breakfast tacos, only eat them with a fork and knife. This version tops them with lettuce and cilantro for freshness, and crumbled cotija cheese although you can omit that if you wish.

Variations:

You can also serve them with sliced avocados on the side.
If you don’t like runny yolks, feel free to scramble the eggs instead.
Make them dairy-free by eliminating the cheese.

Huevos Rancheros

414 Cals
22.5 Protein
42 Carbs
18.5 Fats

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas topped with fried eggs and salsa.

1 tsp oil
1 small onion, diced
2 medium vine tomatoes, diced
1/4 cup canned chopped green chiles, such as Old El Paso
olive oil spray
kosher salt and black pepper
1/8 teaspoon cumin
4 6 inch corn tortillas
4 large eggs
1/2 cup shredded lettuce
4 tbsp crumbled cotija cheese, or queso blanco
2 tbsp chopped cilantro

Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.
In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas gets crispy and pockets or air bubbles start to form inside, abour 1 to 2 minutes on each side. Set aside.
Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.
To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.

Serving: 2eggs with 2 tortillas and toppings, Calories: 414kcal, Carbohydrates: 42g, Protein: 22.5g, Fat: 18.5g, Saturated Fat: 6g, Cholesterol: 387mg, Fiber: 10g, Sugar: 11.5g