Cooking Lucid
Huevos Rancheros
Sunny-side-up eggs on crispy corn tortillas, smothered in warm ranchera salsa and topped with crema, cotija, and avocado. The quintessential Mexican breakfast — hearty, colorful, and ready in minutes.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Make the ranchera sauce
- 4 Roma tomatoes
- ½ white onion
- 2 garlic cloves
- 1 jalapeño pepper
- 1 tbsp vegetable oil
- ½ tsp dried oregano
- ½ tsp kosher salt
Step 2 — Assemble
- 8 corn tortillas
- 2 tbsp vegetable oil
- 8 large eggs
- ½ cup cotija cheese (crumbled)
- ¼ cup Mexican crema or sour cream
- 1 avocado (sliced)
- Fresh cilantro
- Refried beans (optional)
Instructions
- 1
Make the ranchera sauce
Blend tomatoes, onion, garlic, and jalapeño until smooth. Heat oil in a skillet, add sauce, oregano, and salt. Simmer 10 minutes until thickened.
- 2
Crisp the tortillas and fry eggs
Fry tortillas in a little oil until crisp, 30 seconds per side. In the same skillet, fry eggs sunny-side up to desired doneness.
- 3
Assemble and serve
Place two tortillas on each plate. Top with eggs, generous ranchera sauce, cotija, crema, avocado, and cilantro. Serve with refried beans on the side if desired.
Nutrition per serving: 420 cal · 20g protein · 32g carbs · 26g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
