Mexican Eggs Recipe: Discover the special breakfast

Get ready for the best Mexican breakfast recipe ever! Huevos rancheros are fried eggs served on tortillas and covered with hot sauce. Fast and easy to do! A classic Mexican breakfast, huevos rancheros (translation of “egg rancheros”) are fried eggs served on lightly fried corn tortillas dipped in cooked sauce, this is a must-try egg recipe right now.

Huevos Rancheros or Egg Recipe: Eggs, salsa, tortillas

When you cut them, the egg yolk mixes with everything – salsa, tortillas. It’s very good! You can also make scrambled eggs instead of fried eggs. In this case, the dish is called Huevos a la Mexicana. Either way, the sauce, eggs, and tortillas make a great breakfast. Some people like refried beans with huevos rancheros. Simply spread warm, re-fried beans over tortillas before adding eggs and sauce.

Huevos Rancheros Egg Recipe: Scrambled or Fried

caramel milk egg recipe

You can flip the eggs instead of frying them, which makes them Huevos a la Mexicana. You can also make your eggs fried, medium or hard, as you wish.

Other ideas topping for Huevos Rancheros

Although the traditional toppings for huevos rancheros are ranchero sauce and fried beans, you can try another toppings. Here are some ideas:

black beans

Avocado, cut into slices or cubes

grated cheese


Mexican rice

You can also top one egg with ranchero sauce and another with green sauce for huevos divorciados (“absolute eggs”).

Milk egg recipe

This recipe is flexible! Sometimes we use canned sauce and add some chopped tomatoes and chopped jalapeños to make the sauce. Sometimes, if we have beans left over, we spread some on tortillas before we coat them with eggs and sauce.


1 tablespoon extra virgin olive oil

1/2 medium onion, chopped

1 15-ounce can whole or mashed tomatoes (preferably fire-roasted), or 1-2 large fresh tomatoes, per season.

1/2 can (6 ounces) diced green Anaheim peppers

Chipotle chili powder, adobo sauce or ground cumin to taste, optional

4 corn tortillas


4 large eggs

2 tablespoons chopped fresh coriander

Mexican Egg Salsa recipe:

scrambled eggs recipe

Fry the onions in a little olive oil in a large skillet over medium heat. Once the onions are transparent, add the tomatoes and their juice. If you are using canned whole tomatoes, break them up with your fingers or a spoon while they are in the pan. If using fresh tomatoes, chop them up first before adding them. Note that fresh tomatoes will take longer to cook, since canned tomatoes are already cooked to begin with.

Pork and potato egg recipe

Add chopped green pepper. Add additional seasonings to taste, either chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a boil, then reduce heat to low and simmer while you do the rest of the cooking, stirring occasionally. Reduce the heat after 10 minutes of cooking. Add salt to taste, if needed.

Reheat the dishes:

Devilish egg recipe

Heat the oven to 150 degrees Fahrenheit. Put serving dishes (not plastic of course) in the oven to keep them warm.

Preparing the tortilla:

Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat, coating the skillet with the oil. Heat the tortillas one at a time (or several pieces if the pan is large enough) in the skillet, a minute or two on each side, until they are heated through, softened and air pockets form inside. Remove the tortillas and stack them on one of the stovetops to keep them warm while you continue to cook the rest of the tortillas and eggs.

Egg fry:

Egg casserole recipe

In the same skillet used for the tortillas, add a little more butter, about 2 teaspoons per 4 eggs. Heat the skillet over medium high heat. Crack 4 eggs into the pan and cook for 3-4 minutes to get a liquid yolk, for a minute or two for stiffer eggs.

Compile and submit:

boiled egg recipe

To serve, put a little sauce in a warm dish. Cover with tortilla chips, then a fried egg. Cover with sauce and sprinkle with cilantro if desired. Serve an egg or two tortillas per dish, depending on how much you want to eat.

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