A classic Mexican breakfast featuring lightly fried corn tortillas topped with sunny-side-up eggs and a warm, zesty tomato-chili salsa. Perfect for a hearty brunch that's ready in under 30 minutes.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving(1 serving includes 2 fried eggs on 2 corn tortillas with ranchero sauce and toppings.)
534cal
27gprotein
52gcarbs
26g
Ingredients
1 tbsp Vegetable Oil (For the sauce)
1 pcs White Onion (Medium, finely chopped)
2 cloves Garlic (Minced)
1 pcs Jalapeño (Minced, seeds removed for less heat)
Energy-giving Huevos Rancheros, perfectly spiced & homestyle. The perfect start to any busy morning!
This california dish is perfect for brunch. With 533.6 calories and 26.79g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp Black Pepper (Freshly ground)
8 pcs Corn Tortillas (6-inch size)
8 pcs Eggs (Large)
425 g Refried Beans (One 15 oz can, for serving)
0.5 cup Cotija Cheese (Crumbled, for garnish)
1 pcs Avocado (Sliced or diced, for garnish)
3 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare the Ranchero Sauce
Heat 1 tbsp of oil in a medium saucepan over medium heat.
Add the chopped onion, garlic, and jalapeño. Sauté for 4-5 minutes until the onion is translucent and softened.
Stir in the diced tomatoes, ground cumin, Mexican oregano, chipotle powder, salt, and pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.
2
Warm Tortillas and Beans
While the sauce simmers, warm the refried beans in a small pot over low heat, stirring occasionally until smooth.
In a large skillet, heat 1/4 cup of oil over medium-high heat. The oil is ready when it shimmers.
Using tongs, carefully place one tortilla in the hot oil. Fry for 15-20 seconds per side, just until it's soft and pliable but not crispy. Repeat with all tortillas, adding more oil if needed.
Place the fried tortillas on a plate lined with paper towels to drain excess oil.
3
Fry the Eggs
In the same skillet, ensure there is a thin layer of oil. Reduce heat to medium. If the pan is dry, add a little more oil.
Carefully crack the eggs into the skillet, being careful not to crowd them (work in two batches if necessary).
Cook for 2-3 minutes for sunny-side-up with runny yolks, or until the whites are fully set and the yolks reach your desired doneness.
Season the eggs with a pinch of salt and pepper.
4
Assemble and Serve
To assemble, place two warm tortillas on each plate, slightly overlapping.
Top each tortilla with a fried egg.
Generously spoon the warm ranchero sauce over and around the eggs.
Garnish with crumbled cotija cheese, sliced avocado, and fresh cilantro. Serve immediately with a side of warm refried beans.
