Breakfast · Mexico

Huevos Rancheros

Name: Huevos Rancheros
Total time: 40 min
Yield: 2
Cuisine: Mexico
Ingredients: 3 tablespoons (45 ml) vegetable oil; 1 medium onion, chopped; 1 clove garlic (optional), minced; Chopped chile peppers, to taste; 1 pinch chili powder; 4 plum tomatoes, peeled, seeded and chopped; 2 corn tortillas; 2 eggs; ½ teaspoon sugar; Salt to taste; Pepper to taste; 1 tablespoon cilantro or parsley (optional), finely chopped

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.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVES2

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

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Let’s make it

Step 1
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 (4–5 minutes).
Step 2
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.
Step 3
Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
Step 4
In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
Step 5
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.

Huevos Rancheros

What you’ll need

Let’s make it

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