Huevos Rancheros

Huevos Rancheros

These simple Mexican-style eggs are perfect of a lazy weekend brunch.

Serves: 4 Save

Ingredients (12)

  • 5 tsp Vegetable Oil
  • ¼ cup Chopped Onion
  • 1 Jalapeño Pepper
  • 14½ oz Canned Diced Tomatoes
  • ½ tsp Sugar
  • ¼ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 Corn Tortillas
  • 1 T Butter
  • 4 Eggs
  • ½ cup Shredded Monterey Jack Cheese
  • 2 T Chopped Cilantro


  1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add onion and jalapeno; cook, stirring occasionally, 3 minutes or until onion is softened and starting to brown. Add tomatoes, sugar, salt and pepper; simmer uncovered, stirring occasionally, 7 to 10 minutes or until sauce is lightly thickened and reduced to about 1 1/2 cups. Cover and keep warm over very low heat.
  2. Preheat oven to 200F. Brush tortillas on both sides with remaining oil. Warm a medium skillet over medium-high heat. Add tortillas, one at a time, and cook 30 to 60 seconds on each side or until golden brown in spots. Wrap in foil and place in oven to keep warm.
  3. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and fry 1 minute or until whites are partially set; cover and cook 3 to 4 minutes or until eggs are set. Place a tortilla on each of 4 warmed plates; top each with a fried egg and some of the sauce; sprinkle with cheese and cilantro.