Huevos Rancheros

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings


  • 2 clove garlic
  • 1/2 cup onion
  • 5 count tortillas corn
  • 1 can tomatoes diced 14.5 oz
  • 2 count chipotle peppers in adobo sauce
  • 1 count cilantro or parsley sprigs
  • 8 count eggs
  • 1 tablespoon water
  • 1/2 cup shredded monterey jack cheese
  • 3 tablespoon olive oil
  • 2 tablespoon fresh cilantro
  • 1/4 teaspoon ground cumin


    1. In a 12 inch skillet heat 2 tablespoons of the oil. Dip each tortilla, one at a time, into the oil just until hot. Drain tortillas on a paper towel, reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300 degree oven. Reserve remaining tortillas.
    2. Meanwhile, for salsa, in the oil in the skillet cook onion and garlic for 2 to 3 minutes or until tender. Drain tomatoes and stir into onion along with diced chile peppers, cilantro and cumin. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes.
    3. Transfer mixture to a blender container or food processor bowl. Tear reserved tortilla into pieces and add to blender or food processor container. Cover and blend or process until a coarse puree. Keep warm.
    4. In the skillet heat remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set, add water. Cover skillet and cook eggs to desired doneness.
    5. Place a warm tortilla on each of 4 dinner plates. Top each with 2 fried eggs. Spoon warm salsa over the eggs. Sprinkle with cheese. If desired, garnish with cilantro sprigs.


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