HUEVOS RANCHEROS WITH TOMATO SAUCE AND TORTILLA
Huevos Rancheros With Tomato Sauce And Tortilla is a classic Mexican breakfast dish combining a perfectly cooked egg, warm salsa roja and a crispy corn tortilla. This simple yet flavour-packed meal is a staple in traditional Mexican cuisine, offering a balance of textures and bold flavours. The richness of the egg yolk blends beautifully with the smoky and slightly spicy salsa, while crumbled cotija cheese adds a touch of saltiness. Whether served for a leisurely weekend brunch or a quick weekday meal, this dish is a satisfying way to start the day. It is ideal for Cinco de Mayo celebrations, casual brunch gatherings or a hearty breakfast. Huevos Rancheros With Tomato Sauce And Tortilla is easy to prepare with just a few ingredients. Enjoy this rustic and authentic dish that brings a taste of Mexico to your table in just minutes.
RECIPE CATEGORY
Breakfast, Brunch
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Sauté, Pan-Fry
OCCASION/HOLIDAY
Cinco de Mayo, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Protein, Quick & Easy, Nut-Free
DISH TYPE
Main Course
INGREDIENTS
Here is a list of ingredients for Huevos Rancheros With Tomato Sauce And Tortilla:
- 28 grams | 0.99 ounces | 1 small corn tortilla
- 50 grams | 1.76 ounces | 1 egg
- 60 grams | 2.12 ounces | ¼ cup salsa roja
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 5 grams | 0.09 ounces | ½ teaspoon cotija cheese
FULL NUTRITIONAL INFORMATION
- Calories: 190 kilocalories
- Total Fat: 10.5 grams
- Saturated Fat: 3.0 grams
- Carbohydrates: 14.1 grams
- Fibre: 1.8 grams
- Sugar: 2.5 grams
- Protein: 10.2 grams
- Sodium: 226 milligrams
- Cholesterol: 186 milligrams
- Vitamin D: 1.1 micrograms
- Calcium: 62 milligrams
- Iron: 1.2 milligrams
- Potassium: 295 milligrams
PREPARATION
These steps are followed for the preparation of Huevos Rancheros With Tomato Sauce And Tortilla:
- Warm The Tortilla: Heat a dry pan over medium flame and warm the corn tortilla for 30 seconds on each side until slightly crisp. Set it aside.
- Heat The Olive Oil: In the same pan, add the olive oil over medium heat.
- Cook The Egg: Crack the egg into the pan and cook until the whites are set but the yolk remains runny. Cook to your desired doneness.
- Heat The Salsa: In a small saucepan, warm the salsa roja for 1 to 2 minutes over low heat.
- Assemble The Dish: Place the warmed tortilla on a plate and spoon the salsa roja.
- Top With The Egg: Carefully place the cooked egg on the salsa-covered tortilla.
- Add Cheese: Sprinkle crumbled cotija cheese over the dish.
- Serve Immediately: Enjoy warm with extra salsa on the side.
PREPARATION TIME
5 Minutes
COOKING TIME
5 Minutes
TIPS
Here are some helpful tips for Huevos Rancheros With Tomato Sauce And Tortilla:
- Use Fresh Salsa: Homemade salsa roja enhances the overall flavour.
- Don’t Overcook The Egg: A runny yolk adds richness to the dish.
- Crisp The Tortilla Slightly: A lightly toasted tortilla holds up better under the salsa.
- Add Extra Heat: Top with sliced jalapeños or a drizzle of hot sauce.
- Make It More Filling: Serve with black beans or avocado on the side.
VARIATIONS
- Scrambled Egg Version: Scramble the eggs for a different texture instead of frying them.
- Cheesy Huevos Rancheros With Tomato Sauce And Tortilla: Melt shredded cheese over the tortilla before adding the egg.
- Vegetarian Twist: Add sautéed bell peppers and onions for more flavour.
- Protein Boost: Serve with refried beans or grilled chorizo.
- Gluten-Free Option: Use a certified gluten-free corn tortilla.
PREPPING AND STORAGE
- Refrigeration: Store leftover components separately in airtight containers for up to 2 days.
- Freezing: Freezing is not recommended because tortillas become soggy when thawed.
- Reheating: Warm tortillas in a dry pan and gently reheat salsa and eggs before assembling.
