This Huevos Rancheros Skillet is our go-to for a hearty breakfast. Corn tortillas and eggs in savory Colorado sauce, topped with jalapeños, tomatoes, cheese, avocado, and cilantro. It’s a taste of home!
Today, I got really excited because Cinco de Mayo is almost here!
Huevos Rancheros, my friends. Huevos Rancheros. I pretty much fell in love when I ate this.
I know I’ve told you about my love for Mexican breakfast, but this made me want to shout it from the rooftops.
Table of Contents
What is Huevos Rancheros?
Huevos Rancheros is a traditional Mexican breakfast dish consisting of fried eggs served on lightly fried or charred corn tortillas, topped with a tomato-chili sauce.
The dish is often garnished with additional ingredients such as beans, avocado, fresh cilantro, jalapeños, and cheese. The name “Huevos Rancheros” translates to “ranch-style eggs,” reflecting its origins as a hearty, rural meal typically served on farms.
Reasons to Love This Huevos Rancheros
- This Huevos Rancheros Skillet recipe is so simple and perfect for those busy mornings when you need something quick.
- Whether it’s breakfast, brunch, or dinner, the Huevos Rancheros Skillet is a versatile meal that fits perfectly into any mealtime.
- I love how this Huevos Rancheros Skillet recipe uses fresh, wholesome ingredients that are both delicious and nutritious.
Recipe Ingredients
- Dried New Mexico Chili Peppers: These bring a deep, earthy flavor with mild heat.
- Mexican Oregano: With a slightly citrusy and robust flavor.
- Ground Cumin: Provides a warm, nutty flavor with a hint of citrus.
For a full list of ingredients and amounts, see the recipe card below.
Variations
I love to mix things up with my Huevos Rancheros Skillet. Try adding a squeeze of fresh lime juice, a dollop of sour cream, some chopped red onions, diced bell peppers, or sliced radishes. These extras really boost the flavor, color, and texture of the dish.
How to Make Huevos Rancheros Skillet
For the Colorado Sauce
Step #1: Inspect peppers for blemishes and debris and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear them into large pieces.
Step #2: Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers.
Step #3: Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch.
Step #4: Place the toasted peppers in a bowl of warm water to soak for 15 to 20 minutes.
Step #5: Remove peppers from soaking water and place in a food processor with garlic, vegetable oil, cumin, coriander, and 1 cup of the soaking water.
Step #6: Turn on the food processor and slowly add broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too thick.
Step #7: For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches the desired consistency.
For the Huevos Rancheros
Step #1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10-inch cast iron skillet with olive oil. Arrange corn tortillas in the skillet so they are resting against each other and the sides of the skillet to create little “boats” for the eggs.
Step #2: Ladle ½ cup of Colorado sauce into each tortilla, allowing the sauce to fill the pan. Reserve the remaining sauce for another use.
Step #3: Crack one egg at a time into a small bowl or ramekin (to catch any eggshell fragments) and pour into a tortilla, filling each tortilla with one egg. Season the eggs with ground cumin, coriander, salt, and pepper.
Step #4: Bake in preheated oven for 12 to 15 minutes, or until eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese, and avocado slices.
Expert Tips
- Roast the Peppers: Before soaking the dried peppers, I always briefly roast them on a dry skillet until they become fragrant. This little step really enhances their smoky flavor and adds depth to the Colorado sauce.
- Efficient Avocado Prep: To save time, I use a 3-in-1 avocado peeler, slicer, and pitter tool. It makes prepping avocados so quick and easy, and you get perfectly sliced avocado for your Mexican Breakfast Skillet.
FAQs
Huevos Rancheros Skillet pairs well with refried beans, rice, or a simple side salad. You can also add a side of fresh fruit for a balanced meal.
If you don’t have Cotija, don’t worry! You can use queso fresco or even feta cheese.
Storage Info
To store Huevos Rancheros Skillet, transfer leftovers to an airtight container and refrigerate for up to 3 days. You can also freeze the dish for up to 2 months; just be sure to separate the tortillas and sauce for best results.
To reheat, thaw in the refrigerator if frozen, then warm in a 350°F (175°C) oven for about 10-15 minutes. Alternatively, reheat individual portions in the microwave until hot.
More Delicious Breakfasts You’ll Love
Huevos Rancheros Skillet Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Colorado Sauce
- 4 dried New Mexico chili peppers
- 2 dried ancho chili peppers
- 1 dried chipotle pepper
- 2 cloves garlic
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 3 to 4 cups warm water - in a mixing bowl
- 4 cups seasoned broth or stock of choice - vegetable, chicken, etc.
For the Huevos Rancheros
- Olive oil - for pan
- 5 small - 6-inch corn tortillas
- 2 1/2 cups Colorado sauce - recipe below
- 5 large eggs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt - to taste
- Black pepper - to taste
Toppings (Optional)
- 1/2 cup cherry tomatoes - quartered
- 4 tablespoons chopped fresh cilantro leaves
- 4 tablespoons crumbled Cotija cheese
- 1 green onion - chopped
- 1 small jalapeno - sliced into rings
- 1 avocado - sliced
Instructions
For the Colorado Sauce
- Inspect peppers for blemishes and debris and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear them into large pieces.
- Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers.
- Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch.
- Place the toasted peppers in a bowl of warm water to soak for 15 to 20 minutes.
- Remove peppers from the soaking water and place in a food processor with garlic, vegetable oil, cumin, coriander, and 1 cup of the soaking water.
- Turn on the food processor and slowly add broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too thick.
- For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches the desired consistency.
For the Huevos Rancheros
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10-inch cast iron skillet with olive oil. Arrange corn tortillas in the skillet so they are resting against each other and the sides of the skillet to create little “boats” for the eggs.
- Ladle ½ cup of Colorado sauce into each tortilla, allowing the sauce to fill the pan. Reserve the remaining sauce for another use.
- Crack one egg at a time into a small bowl or ramekin (to catch any eggshell fragments) and pour into a tortilla, filling each tortilla with one egg. Season the eggs with ground cumin, coriander, salt, and pepper.
- Bake in preheated oven for 12 to 15 minutes, or until the eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese, and avocado slices.
NOTES
Nutrition
I’ve been living in Mexico for the past four months, and recently learned the deep down secrets of Mexican cooking. I just tackled a long and complicated Ranchero Salsa recipe to be used for a really delicious Huevos Rancheros dish (freshly fried tortilla covered in refried beans, two slices of thick ham, two sunny side up eggs, Ranchero salsa, queso fresco and avocado. Yum!!). I’ll have to try yours next!
Wow, that sounds incredible!! My husband would go crazy for it 🙂
This is so fantastic! We make breakfast for dinner at least once a week, I am definitely adding this to the menu!
I love breakfast for dinner! Huevos Rancheros would be totally perfect 🙂 Enjoy!
Feeling a little blue that I don’t have this in front of me for breakfast this morning 🙁 Seriously looks amazing, and I’m very intrigued by the Colorado Sauce-why have I never heard of this?
The colors totally brighten up breakfast! A pretty necessary thing here in Portland where it is still refusing to be Spring! Colorado sauce is totally amazing – it is usually used to smother burritos around here, but it’s AWESOME with these huevos rancheros.
Last year, I sort of missed Cinco de Mayo as it wasn’t advertised as much here (Abu Dhabi). It’s gaining more ground, so I will celebrate either at home (with this recipe) or out with friends.
Athens is such a marvelous city! Can’t wait to see what’s will be in your kitchen from the inspiration there.
Last year we forgot about it, but we came back from a trip to Mexico the day before. All of our friends wanted tacos, and we were sick of them!
I saw this photo on instagram and just had to stop by! Huevos rancheros is my husband’s FAV breakfast..lunch..dinner. He could single-handedly eat this whole thing. Thank you for the recipe, Anetta! I’m def jealous of your upcoming trip! You’re going to have such an amazing time!
Thank you, Min! It’s currently 0445 am here in Athens and I just can’t sleep – huevos rancheros sounds amazing right now 🙂