Description
Skillet Huevos Rancheros is a classic Mexican-inspired breakfast dish featuring eggs cooked in a spiced tomato and green chile sauce, served on warm corn tortillas and topped with cheese, fresh cilantro, avocado slices, and a splash of hot sauce. This hearty and flavorful meal is perfect for a satisfying start to your day and can be prepared quickly on the stovetop.
Ingredients
Scale
For the Sauce and Eggs
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chiles, undrained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 large eggs
For Serving
- 4 small corn tortillas
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Avocado slices
- Hot sauce
- Lime wedges
Instructions
- Prepare the Sauce: Heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add Tomatoes and Spices: Pour in the diced tomatoes with green chiles along with their juices. Add ground cumin, chili powder, salt, and pepper. Stir well to combine and let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens slightly.
- Cook the Eggs: Using a spoon, create 4 small wells in the tomato sauce. Crack one egg into each well carefully. Cover the skillet with a lid and cook for 4–6 minutes or until the egg whites are set but yolks remain runny, or cook longer to your desired doneness.
- Warm Tortillas: While the eggs cook, warm the corn tortillas in a dry skillet over medium heat or microwave them wrapped in a damp paper towel until soft and pliable.
- Assemble and Serve: Place each warm tortilla on a serving plate, spoon over some of the tomato and egg mixture. Sprinkle with shredded cheese and chopped cilantro. Top with avocado slices and drizzle with hot sauce to taste. Serve immediately with lime wedges on the side.
Notes
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the tomato sauce.
- Refried beans can be spread on the tortillas before adding the eggs for a richer texture and flavor.
- This dish is best enjoyed fresh and hot to maintain the vibrant flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 egg with sauce and tortilla
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
