Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican breakfast or brunch recipe is served over fried corn tortillas and topped with a ranchero sauce or salsa.
Then top that with goat cheese or a Mexican queso fresco cheese and cilantro.
It makes for a deliciously yummy dish.
When you cut into them, the egg yolks mix in with everything, the salsa and tortillas.
This dish is to good to miss out on. If you don’t prefer fried eggs – you can make the eggs scrambled instead.
Who Invented Huevos Rancheros
This dish is a breakfast served in the style of the traditional large mid-morning fare on rural Mexican farms.
The general understanding is that Huevos Ranchers or Eggs Rancheros evolved around hundreds of years ago among the peasant or farmer population of rural Mexico.
While there is no real sources to prove this, it does though seem it could be a recipe of Mexico as this dish world wide is most popular among Mexican farm owners and workers.
The ingredients used are readily available to Mexican farmers. Which is masa, tomatoes, onions, chilies, and eggs. These food stuffs are considered typical staples of any Mexican kitchen.
Another thought is, as with many Mexican inspired recipes, Huevos Rancheros became popular in America for the Mexican immigrants who crossed the US board at the state of Texas to work on American farms in the 1950’s.
Read More Here About Mexican vs. Tex-Mex: What is the Difference? –
And these immigrants ate the same food stuffs they did on the farms they worked in Mexico. And it is possible that Huevos Rancheros was one such dish.
In most restaurants today in America that serve Eggs Rancheros, it is served with a side of ham and potatoes rather than the traditional avocado slices and pinto beans.
If eggs are your thing for breakfast than you’ll like this deliciously yummy dish – Mexican Huevos Divorciados
Per person or serving you will need the following –
Avocado oil – refined oil for high heat frying
2 corn tortillas
2 large eggs
1/2 cup Mexican salsa – Find Recipe Here
2 tablespoons of goat cheese or Queso fresco, a Mexican cheese
2 teaspoons cilantro, chopped
In a medium sized skillet over medium high heat, add avocado oil to fill pan 1/4 to 1/2 inch up the sides.
When oil starts to shimmer, using a pair of kitchen tongs, place one tortilla into hot oil and fry on both sides, about 1-2 minutes.
Remove tortilla from pan with kitchen tongs and place onto a plate. Do the same with the other tortilla.
In a medium skillet over medium-high heat add butter. When melted crack in both eggs.
Add one tablespoon of water and place a lid over eggs for exactly 1 minute.
Remove lid and slide perfectly cooked sunny side up eggs onto tortillas.
In the same skillet you cooked eggs, place skillet over medium heat and add salsa. Let salsa hit pan till bubbles start to form.
Remove skillet from heat and move pan back and forth or gently twirl pan until all of the salsa has been warmed, but not burnt.
You will smell the aroma of the chili in the salad as it warms. Pour warmed salsa over eggs.
Now top with cheese and cilantro , if you desire.
Serve and enjoy!!
Here’s more Mexican inspired recipes –
How about dessert – Gluten Free Mexican Chocolate Pumpkin Pie