Huevos Rancheros

Huevos rancheros might be the most ultimate breakfast out there.

⏱ 35 min 🔨 Prep 15min 🔥 Cook 20min 📊 Medium 🍽 4 servings 👁 5
Huevos Rancheros

Ingredients

4 servings

Instructions

  1. Add about 1 tbsp neutral oil to a sauce pan. Add the onions and sauté until soft, but not brown. Add the tomatoes, chiles, chicken stock, oregano, and cumin. Bring to a simmer and reduce until slightly thick, 7-10 minutes. Taste and season with salt.
  2. Warm up the refried beans, if using.
  3. Meanwhile, heat 1-2 tbsp of neutral oil in a heavy skillet. When the oil is hot, carefully fry the tortillas until lightly crisp and golden, flipping once, 15-20 seconds per side. Let drain on paper towels or a wire rack.
  4. Once the tortillas are finished, fry the eggs sunny side up to your preferred doneness in the same pan.
  5. To assemble: Lay the fried tortillas on a plate, slightly overlapping. Top with salsa and an egg on each tortilla. Top the eggs with a touch more salsa. Serve with refried beans on the side and finish with cilantro and queso fresco and enjoy!

Nutrition per serving

273kcal

💰 Cost Estimate

Total Ingredients
$1362.00
Per Serving
$341.00/serving
🏠 Savings
~$2724.00 vs buying!
📋 Price Breakdown (92% ingredients detected)
IngredientAmountSubtotal
neutral oil 2 tbsp $8.00
corn tortillas 8 small $558.00
onion 0.25 medium $12.00
fire roasted tomatoes 14.5 oz $211.00
roasted green chile 0.25 cup $143.00
chicken broth 0.5 cup $20.00
oregano 1 tsp $30.00
ground cumin 0.5 tsp $13.00
refried beans 2 cups $47.00
eggs 8 $261.00
fresh cilantro 2 tbsp $59.00
queso fresco 2 tbsp -

*Estimated market prices, may vary by region

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🍳

Huevos Rancheros

Ingredients:
  • 2 tbsp neutral oil
  • 8 small corn tortillas
  • 1/4 medium onion (chopped)
  • 14.5 oz fire roasted tomatoes (1 can)
  • 1/4 cup roasted green chile (or 1 jalapeno, chopped)
  • 1/2 cup chicken broth (or vegetable broth, no sodium preferred)
  • 1 tsp oregano (Mexican preferred)
  • 1/2 tsp ground cumin
  • 2 cups refried beans (optional)
  • 8 eggs
  • 2 tbsp fresh cilantro (chopped)
  • 2 tbsp queso fresco (crumbled)

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