This delicious and authentic Huevos Rancheros recipe is a family favorite. The sauce is packed with roasted green chile, tomato, and onion and is topped with a sunny side up egg, making it a perfect hearty breakfast anytime of year.
Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
Heat olive oil in a saucepan and sauté onions, for 3 minutes.
Add tomatoes and chile, and sauté for an additional 3 minutes. Add chicken broth, stir everything together, and bring to a simmer. Continue to cook until most of the liquid has been absorbed, about 7 to 10 minutes.
To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans, top with cooked egg (any style), cooked salsa, and sprinkle with queso fresco.
Continue with the remaining servings and serve warm.
Scale as needed. This recipe serves four, but feel free to double or quadruple it depending on the number of guests you are entertaining. If you like the idea of poached eggs, try this nifty muffin tin trick to churn out 12 at a time!
Spice level. Remember that the majority of “heat” in a chile is held in its seeds and membranes. To keep the ranchero sauce from being too spicy for sensitive palates, be sure to remove the ribs and seeds before making it. And don’t forget to wash your hands after you do!
Storage & Heating Instructions:
I suggest storing leftover huevos rancheros unassembled and preparing fresh eggs separately, but that's just my preference. Fried corn tortillas should be cooled to room temperature, then stored in an airtight container. They should keep well for up to 3 days.
The ranchero salsa can be made up to 5 days ahead and kept in the refrigerator in an airtight container. To extend the shelf life further, feel free to freeze the salsa for up to 3 months. Just remember to keep enough head room in your container for the salsa to expand when freezing.
Eggs are generally best served fresh, but if you need, you can pop leftover fried or poached eggs in the fridge for up to 1-2 days.
To serve, reheat the ranchero sauce in a saucepan on the stovetop or in the microwave until heated through. If you’re using leftover eggs, your best bet to reheat them is treating your ranchero sauce like shakshuka and simmering them in little wells you make in the sauce.