Huevos Rancheros Ingredients: Eggs, Salsa, Tortillas
When you cut into them, the egg yolks mix in with everything—the salsa, tortillas. So good! You can also make the eggs scrambled instead of sunny side up. In that case, the dish is known as Huevos a la Mexicana. Either way, salsa with eggs and tortillas makes a wonderful breakfast. One benefit of being raised in California by a mother with Mexican heritage is that we grew up eating and loving Mexican food. From the age of five, it was my job to prepare the salsa for our family. You may not always find bread at our house, but you can always find tortillas. And more often than not, huevos rancheros for breakfast. Some people like refried beans with their huevos rancheros. Just spread some warmed refried beans over the tortillas before adding the egg and salsa. Want perfect eggs? Here’s a little primer: How to Fry an Egg.
Additional Topping Ideas for Huevos Rancheros
Although the traditional toppings for huevos rancheros are ranchero sauce and refried beans, you can experiment with a range of other toppings. Here are some ideas:
Black beansSliced or chopped avocadosShredded cheeseChorizoMexican rice
You can also top one egg with ranchero sauce and another with salsa verde for huevos divorciados (“divorced eggs”).
More Mexican Breakfast Recipes with Eggs
Chorizo and Egg Breakfast Tacos Breakfast Quesadillas With Black Beans and Eggs Chilaquiles Huevos a la Mexicana Tomatillo Scrambled Eggs
Sometimes if we have some leftover refried beans, we’ll spread some on the tortillas before topping them with the eggs and salsa. My mother has been known to add a pinch of sugar to the salsa if she feels it’s too acidic for her taste. If you are using fresh tomatoes, chop them first before adding. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional seasoning to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste, if needed. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side until they are heated through, softened, and pockets of air bubble up inside of them. Remove and stack the tortillas on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs. Serve either one or two eggs and tortillas per plate, depending on how much you want to eat. I’m a two-egg, two-tortilla person myself.
