I featured this Huevos Rancheros (Rancher’s Eggs) recipe over a year ago and decided to repost it again in hopes that you will be inspired to make this spectacular breakfast this weekend. This breakfast is so YUM YUM and colorful! And who says you only can have it for breakfast?! No one!! 🙂 Let me know what you think about it, I’m sure you will love it as much as I do!
Believe me, I love my waffles and eggs, my pancakes and bacon, eggs benedict with ham, poached eggs on toast are fabulous, but Huevos Rancheros is truly a special treat!
I’m always very busy 7 days a week so for me to take 30 minutes to make a special breakfast for my family during the week, is really hard. But I always try to make time on the weekends no matter how busy my schedule is to make them a fully enjoyable breakfast. I literally go all out with my breakfast. I make waffles, pancakes, poached eggs or fried, home fries (my favorite), bacon and sausage, biscuits and gravy and whatever else my family asks me for. Whatever, their beautiful hearts desire. But every so often I throw in there my Huevos Rancheros and surprise them with this awesome egg concoction.
Huevos Rancheros (Rancher’s Eggs) are very simple to make but the combination of corn tortillas, eggs, spicy sauce….oh my goodness!
You see, Huevos Rancheros are served very common place in Mexico, with sides of refried beans, rice, avocado, guacamole, potatoes and other delicious treats! But this delicious breakfast has also become so popular here in the States because word of any delicious food travels fast!
So what makes these eggs so good? Truthfully like any other food, it’s a personal preference… of ingredients…but MY personal opinion is anything spicy adds a level of deliciousness when you can still retain the original flavor of the main ingredient and enhance that taste….in this case the EGGS and the ranchero sauce!
Ranchero sauce is made up of very simple ingredients of which you can add additional condiments too, to add variety to your sauce, but traditionally, ranchero sauce for eggs is just tomatoes, garlic, serrano peppers (click to try this serrano sauce made with serrano peppers and jalapeno peppers, you may love with steak or chicken from a fellow blogger, Natalie at Vanille Verte) or jalapeno peppers and onions blended together and poured over the eggs with the base of the eggs being the corn tortillas…simple!
Let’s just get to it guys?! 🙂
- 2-3 eggs
- 3 corn tortillas
- 4 tomatoes (roasted)
- 1-2 serrano peppers (stems removed, roasted)
- 1/2 medium onion (chopped)
- 2 garlic cloves (peeled and chopped)
- 2 Tablespoons oil
- salt and pepper
- 1 lime
- queso fresco (crumbled)
|Rinse tomatoes and serrano peppers. On a tray or aluminum foil, roast in the oven for 10-15 minutes until somewhat charred on top. Turning over half way through cooking.|
|While they are roasting, add the oil to a skillet and saute the chopped onion over medium heat until translucent. Add chopped garlic and cook for another minute. Turn off heat on stove.|
|Remove tomatoes and peppers from oven and blend together in a food chopper or blender until smooth. Pour over onions and garlic in skillet. Cook over medium to lower heat for a few minutes until sauce thickens a little. Bring heat to a simmer.|
|In a skillet over medium heat, sprinkle oil and heat corn tortillas on both sides. Add eggs and cook eggs to your liking. Add sauce on top of eggs. Serve immediately. Enjoy!|