Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.
- 3 tablespoons (45ml) vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped (optional)
- chopped chili peppers, to taste
- 1 pinch chili powder
- 4 plum tomatoes, peeled, seeded and chopped
- 2 corn tortillas
- 2 eggs
- 1/2 teaspoon sugar 
- salt and pepper, to taste
- 1 tablespoon cilantro or parsley, finely chopped (optional)
- To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown, 4 or 5 minutes.
- Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
- Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
- In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
- If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
Last modified on 14 March 2010, at 16:57↑Jump back a section
Notes, tips, and variations
- Optional depending on the acidity of the tomatoes