I love eggs. I love eggs any style, scrambled, over-easy, hard boiled, in an omelet, egg salad, deviled eggs, or sunny side up; you name it and I’ll eat them. When I was little, on occasion, our grandma would make us a ponche. A ponche was her version of a milkshake. Grandma’s ponche is a tall glass of milk, some vanilla extract, a banana, ice, a raw egg, and a dash of ground cinnamon all blended to make a morning milkshake. I know raw eggs, I wouldn’t dream of giving this to my kids today or even making me one, but it was a different time when I was little.
Anyhow, in spite of all the different ways I love to eat eggs I have to say my mom never made us huevos rancheros. Actually I think she made them, we just never called them that. When I first saw huevos rancheros on a breakfast menu at a Mexican restaurant, being that I love eggs so much I had to order them. When my plate arrived I thought I had just entered my mom or grandma’s kitchen. Picture this, two soft fried corn tortillas, with a thin layer of your favorite spicy sauce, an over easy egg on top of the sauce, sprinkled with your favorite cheese, and topped with salsa. I thought I would melt just looking at the dish. Oh, don’t forget the refried beans on the side.
This has to be one of the easiest breakfast dishes to make and one I never tire of. It’s like an open faced egg sandwich for me, but better. When I make huevos rancheros I like to serve it with some sliced avocados, a side of frijoles de la olla if I have some on hand, and a hot cup of café. Breakfast is my favorite meal of the day and this is right up there with chilaquiles. The thought of both of these spicy dishes make my mouth water.
If you’ve never tried huevos rancheros you may want to try this easy recipe. Remember, this dish is different for almost every family and the more you make these the more you will personalize the toppings to make them your own. I personally like mine a bit spicy so feel free to modify the recipe by adding your salsa and toppings of choice.
Have you tried huevos rancheros? What are your favorite toppings?
Huevos Rancheros a la Bandera
- 2 tablespoons canola oil (for frying), divided
- ½ yellow onion, ½ sliced, and ½ chopped
- 1 (12 ounce can) chipotle chiles in adobo sauce
- ¼ green bell pepper, chopped
- 1 roma tomato, chopped
- 4 corn tortillas
- 4 eggs
- 1 avocado, pitted and sliced
- Heat 1 teaspoon canola oil over medium heat in a skillet. Add the sliced onions and sauté for about 3 minutes or just until the onion is soft.
- In a blender add the sautéed onions and chipotle chiles with sauce and blend until smooth.
- In a skillet over medium heat add 2 teaspoons of canola oil. When the oil is hot add the chopped green pepper and chopped onion and sauté for about 3 minutes.
- Add tomato and continue to sauté for about 1 minute. Set aside or place in the oven to keep warm.
- In a frying pan add 1 tablespoon of canola oil and soft fry two corn tortillas. Place the tortillas on a plate. Spread about one tablespoon of the chipotle sauce on each tortilla.
- Fry two eggs over easy and place one over each soft fried tortilla. Add some of the sautéed mixture over the egg, sprinkle with queso fresco or your cheese of choice and garnish with cilantro.
- Serve with sliced avocados, and a hot cup of café. Sabroso!
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Written by Veronica / Photos by Veronica