Eggs, Rancher's Style: Huevos Rancheros

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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2 cups chopped tomatoes

1 teaspoon mashed garlic

1 small arbol chile

2 tablespoons olive oil, plus 4 tablespoons

1/2 onion, sliced


1/2 teaspoon crushed Mexican oregano leaves

6 corn tortillas

6 eggs

Butter, for frying eggs


  1. Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
  2. Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
  3. Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.