What my most favorite version of huevos rancheros? A simple tomato salsa or salsa de mesa warmed and pour over the top. Fresh garnish of avocado and Mexican cheese.
Then The Sun Broke Through The Clouds!
I have been working on a big secret project for the past two weeks and the days have been cold and cloudy. Cloudy is not good when you depend on the natural light for food photography. Feeling frustrated, but determined, I was shooting four different recipes in one day last week. The last photo was huevos rancheros, pictures above and below. As I was looking through my camera lens, the sun broke through the clouds and the most beautiful rays of sunshine illuminated my plate of huevos rancheros! Every one lived happily ever after! Lol!
Equipment
- nonstick skillet
Ingredients
- avocado or olive oil
- 2 corn tortillas
- 2 large eggs
- Salt and pepper, to taste
- 1/3 cup of your favorite warm salsa
- avocado slices
- queso fresco, sliced or crumbled
- cilantro, chopped
Instructions
- First thing is if you want to prepare more than one serving at a time, use an extra large nonstick skillet that has a tight fitting lid.
- Preheat 1 1/2 tablespoons of oil at medium heat in nonstick skillet.
- After a few minutes, add two corn tortillas that are overlapping each other. Let them fry for 3-4 minutes per side or until they begin to crisp up.
- Once tortillas are slightly crispy, gently add eggs towards center of overlapped tortillas. I cannot promise they won't try to slide to edge of tortilla! Lol! Season lightly with salt and pepper. Cover skillet with lid to finish cooking eggs to desired doneness. All stove tops will vary as far as cooking times, so just watch them for the next 5-6 minutes.
- Once eggs are cooked to your liking, transfer huevos rancheros to serving plate. quickly add salsa to hot skillet and cook just until warm. Pour salsa over eggs. Garnish plate with avocado, beans and Mexican cheese.
Notes
More Huevos Rancheros Recipes! Keep Scrolling!
One of the most simple Mexican-style breakfast dishes is Huevos Rancheros. The true huevos rancheros should always come with two eggs, but in order for me to enjoy those homefries on the side, I choose to just top with one egg! Lol! Have two eggs and top each one with a different warm salsa, Huevos Divorciados or divorced eggs, ha, ha, ha! You really should always have two crispy tostadas though to fully enjoy this dish. Beans on the side sprinkled with Mexican cheese is never a bad idea either. Below I share with you a few pictures of some of my favorite ways to serve Huevos Rancheros. The first one being the most simple. Enjoy! #mexicanfood #cocinamexicana
Recipe for Huevos Rancheros. One of those simple, but classic Mexican breakfast foods.
For Tomato Salsa
4 to 5 Roma tomatoes, cut into quarters
1/2 cup red onion, diced
1 serrano pepper, minced
Salt and pepper to taste
For Tostadas
1/8 to 1/4 cup avocado oil
8 corn tortillas
For Eggs
1/4 cup avocado or olive oil
4 to 8 eggs
Salt and pepper
Directions
1. To make the tostadas, heat 1/4 cup of oil to medium heat. Let the oil preheat for 5 to 6 minutes. Fry the corn tortillas 1 or two at a time, turning after a minute or two, until both sides are crispy. You may have to use your spatula to press down the middle of tortilla while frying, it tends to bubble up. Drain onto plate lined with paper towels. set aside.
2. Drain all of the oil from that pan, leaving just 2 tablespoons in pan. Set aside. Add all of the salsa ingredients to the blender and pulse to chop. If it’s too thick, add 1/8 to 1/4 cup of water. Taste for salt. Heat the pan with 2 tablespoons of oil to medium heat. Add the salsa from the blender and bring to a boil, reduce heat and keep warm on low.
3. In another skillet, preheat 1/8 cup of oil to medium/low heat for a few minutes. Carefully crack 1 to 2 eggs at a time and season with a little salt and pepper. Let the egg cook slowly. You can cover pan with a lid to steam the eggs so they will cook through a little faster. I like my eggs runny, so just watch them after a few minutes.
4. Arrange two tostadas onto plate, slightly overlapping each other. If only using one egg, place in the middle of two tostadas. Ladle some of the warm salsa over the top. Yields 4 servings. Serve with a side of crispy potatoes and warm corn tortillas. Garnish with avocado.
Note: If you are really good at making this recipe, like my Mom was, she used to cook the egg right on top of the tostada. Crack the egg on top of tostada once it’s crispy, then with a metal spoon scoop a little of the hot oil over egg until cooked. Top with warm salsa. it requires a bit more oil for this method.
Click onto picture above to see many, many more salsa recipes right here on site!
Steak Huevos Rancheros! Click onto picture to see full recipe!
Huevos Rancheros with Roasted Salsa Verde. Click onto picture to see salsa recipe.
Traditional huevos rancheros, in our house, were prepared like this. Fry two tortillas in a large skillet with plenty of preheated oil. Fry until almost crispy. Carefully crack a fresh egg over each tortilla. After a few minutes, begin to gently spoon some of the hot oil over eggs until desired doneness. Is that a word? Lol! Transfer huevos rancheros to serving plate and ladle on some warm salsa of your choice. Garnish with fresh serranos or cilantro. I like a slice of queso panela on the side.
Huevos Rancheros with Tomato Guajillo Salsa
Tomato Guajillo Salsa
4 med. vine ripe tomatoes, quartered
4 chile serrano, chopped
1/4 white onion
1 clove garlic
4 chile guajillo, previously toasted and soaked
2 teaspoons Knorr chicken bouillon powder
pepper to taste
1 tablespoon grapeseed oil
Quick version: Add tomatoes, chile serrano, onion and garlic to a glass bowl. Add a splash of water. Cover with plastic wrap and cook in microwave for 6 minutes on high.
Carefully transfer cooked ingredients to the blender. Add the softened guajillo peppers, bouillon and pepper to taste. Blend on high until smooth.
Preheat oil in skillet for a a few minutes. When hot, add salsa from blender. Cook at a light simmer for 20 minutes. Taste for salt. Ready to go!
Tips~ Remove stems and seeds from guajillo peppers. Toast for a few seconds per side on a preheated griddle. Transfer to simmering water and cook for 8-10 minutes to soften
These Huevos Rancheros are topped with warm salsa de mesa and a creamy, spicy, Avocado Salsa! Click onto picture to see full salsa recipe.
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