Print

Huevos Rancheros

Huevos Rancheros is one of my favorite things to order when I go out for brunch, but it's easy to make at home too! With sunny-side up eggs on fried corn tortillas, doused with a spicy char-grilled tomato and pepper ranchera sauce and a side of refried beans, it's flavorful as flavorful as it is filling.

Course Brunch, Entree
Cuisine Best, Mexican
Level Beginner
Main Ingredient Egg
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings

Ingredients

Salsa Ranchera

  • 600 grams cherry tomatoes
  • 190 grams red bell peppers (1 medium pepper)
  • 170 grams onion (1 small onion, cut into 4 slices)
  • 70 grams poblano chili pepper
  • 20 grams serrano chili pepper
  • 17 grams garlic (2 large cloves)
  • 3/4 teaspoons salt

Huevos Rancheros

Instructions

  1. Put the oven rack in the middle position and preheat to 450 F (230 C).
  2. Poke holes in the tomatoes with a toothpick to keep them from exploding in the oven.
  3. Put the tomatoes, bell pepper, mild green chiles, hot green chiles, and garlic on a baking sheet and put them in the oven. Roast until everything is slightly charred on top.
  4. Remove the stems and seeds along with some of the skin from the chiles and add to a blender or food processor along with the rest of the vegetables and any juices that have collected in the pan. Add the salt and blend until smooth. If your sauce is too thick, you can add a bit of water to thin it out.
  5. Click the link in the ingredients for recipes to make sunny side up eggs and refried beans.
  6. Fry both sides of each tortilla in some oil until crisp around the edges, but still soft in the center.
  7. To assemble your Huevos Rancheros, spread a layer of refried beans on two plates. Top with 2 tortillas and then pour some ranchera sauce on top. Top with the eggs, some more ranchera sauce and then garnish with crumbled cotija cheese and cilantro.