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Huevos rancheros


Serve fried eggs over corn tortillas, also fried, and accompanied of other goodies such as tomato sauce, refried beans and such, and you have a delicious Mexican breakfast.


12 egg
12 tortilla (corn tortillas)
6 sli bacon
4 tomato (grilled and peeled)
1 onion (thinly sliced)
2 chili pepper (poblano peppers, seeded, peeled and grilled, then diced)
1 c broth (chicken broth)
  seasoning (salt and ground pepper to taste)


Using a blender, blend the grilled tomatoes. Strain well.

In a frying pan using a small amount of oil, saute the sliced onions and Poblano peppers.

Next, add the drained, blended tomatoes and chicken broth. Heat to a boil, reduce heat and simmer until ready to serve.

In a separate skillet, fry the bacon and set aside. Then fry the eggs.

Warm tortillas in a tortilla warmer or by lightly frying in a small amount of oil.

To serve, add two tortillas to each plate. Top with 2 fried eggs, a few spoons of the tomato sauce and a strip of bacon.

Serve immediately.

Total time
30 minutes
Cooking time
Preparation time
6 servings
  • Huevos rancheros.


Huevos rancheros have also become a popular breakfast out of Mexico and there are many variations of this recipe.

Mexican cuisine

Mexican food history

moderate, pan fry
light meal, breakfast, supper
Mexican food recipes
Food in Mexico