Huevos Rancheros

  • Servings: 2
  • Difficulty: easy
  • Print

This is one of my favorite breakfasts. The soft egg with that warm sauce and tortillas, oh man. Please read the notes at the bottom it will be helpful.


  • 3 Guajillo peppers, stems and seeds removed
  • 3 Roma tomatoes, left whole
  • 3 Roma tomatoes, diced (this will be added later.) *
  • 2 Tbsp. canola oil
  • 2 garlic cloves, peeled
  • ½ onion – Divided. (Dice 1/4 of the onion, and leave the other 1/4 whole) *
  • ¼ tsp. cumin
  • ¼ tsp. Mexican oregano
  • 1 – 1/2 cups water
  • 2 tsp. chicken bouillon
  • Salt and pepper to taste
  • Cilantro, chopped (optional – garnish)
  • ½ cup Queso Fresco Cheese, or shredded cheddar cheese, (optional)
  • 8 eggs
  • 8 corn tortillas


  1. Boil the water. When water begins to boil add your 3 whole Roma tomatoes (save the diced tomatoes for final sauce step,) and chili peppers. Cook until chili peppers are soft, about 5 minutes.
  2. Place the cooked tomatoes, chilis, onion, garlic, cumin, oregano, chicken bouillon and water in the blender and blend until smooth, being careful the hot ingredients tend to splatter. Return the blended ingredients to the saucepan and add the diced tomato and onion. Taste your sauce and add salt and pepper as needed. Allow sauce to simmer 10 minutes.

While your sauce is simmering get those corn tortillas ready. Now here you have options…

  • Not so healthy, but delicious… heat 2 Tbsp. canola oil to frying pan… add 1 tortilla at a time and cook until you see bubbles form in tortilla. Remove from heat and place on paper towels to remove excess oil, set aside and keep warm. Or
  • Place 2 tortillas in between 2 wet paper towels (this will steam them.)  Place in a microwave for about 30 seconds or until tortillas are soft, set aside and keep warm.
  • Next fry up those eggs. I usually do one egg per tortilla, but you make yourself happy.
  •  Place 2 warm tortillas on a plate, then add your eggs, cheese, and cilantro. Serve


*I like my sauce chunky, so I divide my onion. I keep half of it whole to be blended and dice the other half to add to the sauce that has already been blended. I add three tomatoes that are diced to the sauce later as well. This gives extra texture to your final sauce.

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