Huevos Rancheros
This traditional Mexican breakfast recipe is a welcome addition to almost any weekend brunch menu. The heart of this dish includes lightly fried eggs sitting atop crispy corn tortillas. From there, it can be customized with your choice of delicious toppings, ranging from refried beans to spicy salsa.
Servings: 4 servings
Calories: 458kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 corn tortillas
- 4 eggs large
- Chipotle chile powder to taste
- Sea salt to taste
Optional toppings for serving
- 1 avocado sliced
- ½ cup fresh cilantro finely chopped
- 4 ounces Monterey-Jack cheese shredded
- 1 cup refried beans
- 1 cup salsa
Instructions
Optional step:
- Heat olive oil in a large skillet over medium-high heat. Add corn tortillas, one at a time, to the skillet and fry for 15-20 seconds on each side, just until the tortillas begin to crisp around the edges. Transfer to a plate and blot off excess oil with paper towels. Repeat with remaining tortillas and set aside.
Cook the eggs:
- Fry eggs over medium-low heat, sunny-side -- just until the whites are set and the yolks are still runny. Season with chipotle powder and sea salt and remove from heat.
- Top each tortilla with a sunny-side up egg and serve immediately with choice of diced avocado, fresh cilantro, shredded Monterey-Jack cheese, refried beans, and/or spicy salsa on the side. Enjoy!
Notes
Instead of frying the tortillas, you can warm them by placing each tortilla on a hot griddle for several seconds on both sides.
Nutritions facts include optional toppings listed above.
Nutrition
Calories: 458kcal | Carbohydrates: 27g | Protein: 18g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 189mg | Sodium: 1020mg | Potassium: 554mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1026IU | Vitamin C: 7mg | Calcium: 303mg | Iron: 2mg