Traditional Huevos Rancheros
Hearty Mexican-Style Breakfast with Optional Bold Citrus Heat
Huevos Rancheros is a beloved Mexican breakfast dish featuring fried or poached eggs served over lightly fried corn tortillas, smothered in a savory, warm ranchero sauce. It’s a filling and flavorful way to start the day, combining simple ingredients for a satisfying meal. This recipe keeps the sauce traditional but allows for customization.
Prep time: 10 minutes Cook time: 10 minutes
Total time: 20 minutes Servings: 2
Ingredients
1 tablespoon (15 ml) vegetable oil
4 corn tortillas
4 large eggs
1 cup (240 ml) ranchero sauce (canned or homemade)
1/4 cup (30 g) crumbled cotija cheese
2 tablespoons (10 g) chopped cilantro
Optional sides: black beans, sliced avocado
Heat It Up with Eleven Eleven Sauce: To give your dish a Bold and exhilarating kick, mix 1-2 teaspoons of Blazing Citrus Hot sauce into the ranchero sauce before pouring it over the eggs. Alternatively, drizzle the Bold sauce directly over the plate for a burst of heat in every bite.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prepare the tortillas: Heat 1/2 tablespoon of the vegetable oil in a large black cast iron skillet over medium heat. Lightly fry the tortillas, one at a time, for about 30 seconds per side until slightly crisp and warmed through. Remove from the skillet and set aside on a plate lined with paper towels.
2. Warm the sauce: Pour the ranchero sauce into the same skillet and bring it to a gentle simmer over medium-low heat. If you are using the Bold variation, mix the Blazing Citrus Hot sauce into the ranchero sauce now.
3. Cook the eggs: In a separate pan (or clean the skillet and use the remaining oil), fry the 4 eggs sunny-side up, over easy, or however you prefer. Season lightly with salt and pepper.
4. Assemble the dish: Place two fried tortillas on each plate. Top each tortilla with a fried egg. Generously spoon the warm ranchero sauce (with or without the Bold sauce mix) over the eggs, ensuring the sauce blankets the eggs.
5. Garnish and serve: Sprinkle the cotija cheese and fresh cilantro over the sauced eggs. Serve immediately with optional sides like black beans and avocado.
Tips & Variations
For a thicker sauce, simmer the ranchero sauce uncovered for an extra 5 minutes before serving.
To feed a crowd, scramble the eggs instead of frying them individually, then spoon the scramble over the tortillas and top with sauce.
Add some refried beans to the tortillas before adding the eggs for an even more substantial base layer.
Other Users Suggest
Replacing ranchero sauce with 1 cup of black bean salsa for a chunkier, less-processed sauce base. Warm the salsa in the skillet as directed.
Swapping corn tortillas for 4 slices of thick-cut toasted bread for a different texture, closer to a Mexican tostada.
Substituting cotija cheese with 1/4 cup of grated queso fresco for a slightly milder, creamy topping.
Storage, Reheat & Freeze
Storage: Huevos Rancheros is best made and eaten immediately. Store leftover sauce in the refrigerator for up to 5 days.
Reheat: Reheat the sauce on the stove. Fry fresh tortillas and eggs, then assemble immediately.
Freeze: Freezing is not recommended as the eggs and tortillas will not hold their texture.
Nutrition Facts (per serving)
Calories: 350 Protein: 20g Carbs: 30g Fat: 18g
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