Ingredients
- One 15-ounce can whole peeled tomatoes, undrained
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 1/4 cup diced yellow onion
- 1 large clove garlic, peeled and smashed
- 1 jalapeno pepper (seeded if desired)
- 1/2 teaspoon kosher salt
- 5 ounces cured chorizo, casings removed, diced
- Vegetable oil
- Four 6-inch corn tortillas, plus more for serving, optional
- One 16-ounce can refried beans, optional
- 4 large eggs
- 1 avocado, pitted, peeled and diced, for garnish
- 3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
- Sour cream, for serving
Directions
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.
In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.
Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.
Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.
Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and additional cilantro. Top with a dollop of sour cream.
Photo: Jamie's Huevos Rancheros Recipe

















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By sommer0420
on May 11, 2013
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So amazing it saddens me!
Being from Arizona, I have loved Huevos Rancheros (HR all my life. But this recipe has ruined me! It's by far the best I've ever had and so amazing that now when I order HR at restaurants I'm always disappointed. Pretty much limited to eggs and pancakes now. Having said all that, we're more than happy to ruin our friends by sharing this recipe with them, but the reaction is always the same...best HR ever.
By lmheffley
on May 05, 2013
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SO YUMMY! This is the first time i've ever had huevos rancheros and I loved it!
By pkd99
on December 28, 2012
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This was a really good brunch recipe. I didn't know it was so easy to make a good salsa topping. I did change a couple of things; I can't eat dairy, so left out the cheese and sour cream, but added some shredded lettuce instead. I left out the sausage, too. Topped it with plenty of avocado slices. My kids and I ate and enjoyed every bite. Next time I'll splurge for a better grade of refried beans, such as Little Bear Organic (or homemade. I know those are better than the Rosarita I used here.
Read all 23 reviews