Mexican Huevos Rancheros made with tomatoes, onions, green chiles, tortillas, eggs, olive oil, butter, and cilantro.
So, there’s this thing that happens every time I make Mexican Huevos Rancheros at home — I get transported right back to this tiny breakfast spot I stumbled into years ago during a road trip I didn’t really plan. You know those trips where everything you packed is slightly wrong for the weather, and your playlist shuffles into songs you forgot you loved? It was one of those. I remember walking into this little diner-slash-tortilla-shop because the smell of onions cooking in oil basically grabbed me by the shirt.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
They handed me a plate of Huevos Rancheros that looked messy in the best possible way — eggs a little crooked, salsa spilling over the sides, tortillas that were clearly handmade because they weren’t perfectly round. I loved that. It felt… honest. Like someone cooked it for you because they wanted you to have a nice morning, not because they were chasing perfection.
And honestly, every time I sauté onions for my own Mexican Huevos Rancheros, something in my chest loosens a bit. Maybe it’s nostalgia, or just the reminder that simple things can still taste like an adventure. Do you ever get that? When one dish pulls up a whole memory you didn’t even realize was tucked somewhere?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mexican Huevos Rancheros Recipe?
Here’s what I adore — truly adore — about this Mexican Huevos Rancheros recipe: it feels low-effort but tastes like the morning version of a warm hug. It doesn’t pretend to be fancy or complicated. The tomatoes simmer into this rustic sauce that somehow tastes better than anything that took “only 10 minutes.” The green chiles add a gentle nudge of heat — not the kind that makes you sweat, just the kind that wakes up your senses a little.
What’s funny is that I’ve made this dozens of times, and sometimes it’s slightly thicker, sometimes a bit runnier, sometimes I add too much cumin because I started talking and accidentally did that “one-two shake” instead of one. But it’s always good. And that kind of reliability is rare, right? Especially in the mornings when you’re barely functioning.
Ingredient Notes:
Let’s break down the ingredients for Mexican Huevos Rancheros the way real people do — casually, with honesty, and with a little side commentary:
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Olive oil: Use whatever you’ve got. I’ve used the good stuff and the “I bought this because it was on sale” stuff. Both work.
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Onion: Half an onion is perfect. If yours is bigger or smaller, don’t overthink it.
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Tomatoes: Fire-roasted canned ones are magic. Fresh tomatoes in summer? You’ll feel like a genius.
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Anaheim chiles: Perfectly mild. If you only have jalapeños, maybe don’t add too many unless you want morning chaos.
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Optional seasonings: Chipotle chili powder, adobo, regular chili powder, cumin — whatever matches the mood (or whatever you find first in the spice drawer).
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Corn tortillas: When they puff slightly in the pan, you’ll feel strangely proud of yourself.
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Butter: I swear eggs taste different when cooked in butter. Not technically proven, but emotionally true.
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Eggs: Runny yolks make the whole dish feel intentional.
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Cilantro: Optional, but it adds brightness in a way that feels like turning a light on.
How To Make Mexican Huevos Rancheros?
Let’s make Mexican Huevos Rancheros — and yes, it’ll feel easier than saying the name the first time.
Step 1. Make the salsa
Start by sautéing chopped onions in olive oil until they’re soft and translucent — that stage when they look glossy and smell like comfort. Add your tomatoes. If they’re whole canned tomatoes, crush them by hand (messy, but weirdly satisfying). Add the green chiles and whatever spices you’re into that morning. Let it all simmer gently. This part feels almost meditative — everything softening, blending, mellowing. Add salt if it tastes like it needs a little push.
Step 2. Warm your plates
This sounds dramatic, but putting plates in a 150°F oven really does make the whole meal feel more… intentional. And it keeps the tortillas warm, which matters more than you think.
Step 3. Prepare the tortillas
Warm each tortilla in a skillet with a little oil until soft and flexible. When tiny air pockets puff up? You’re doing it right. Stack them on a warmed plate, feeling like the tortilla whisperer you secretly are.
Step 4. Fry the eggs
Same skillet. Add butter. Let it melt and get foamy. Crack in your eggs and fry them to your preferred level — I’m a runny-yolk person (big surprise), but if you like firm eggs, go for it. This dish isn’t here to judge your yolk preferences.
Step 5. Assemble
Build each plate with a spoonful of warm salsa, one tortilla, then an egg, more salsa, cilantro on top if you’re feeling fancy. Serve one or two per person depending on appetite, mood, or whether it’s been “one of those weeks.”
Storage Options:
Okay, so here’s the deal: Mexican Huevos Rancheros doesn’t really store perfectly as a whole dish (the eggs don’t behave well after round two), but the salsa stores like a champion. Keep the sauce in an airtight container for up to 3 days. When you’re ready to eat, heat fresh tortillas and fry fresh eggs. You’ll feel like you’re cheating the system — in the best way.
Variations and Substitutions:
This is one of those recipes that just rolls with you. Some days you’re extra hungry, other days you’ve run out of things you thought you had. Either way, it adapts.
Want To Save This Recipe?
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Add black beans or refried beans
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Swap corn tortillas for flour
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Sprinkle cotija or queso fresco on top
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Add avocado slices or full-on guacamole
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Use salsa verde instead of tomato sauce
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Add sautéed peppers
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Make it extra spicy or keep it mellow
There’s no wrong way to take this trip.
What to Serve with Mexican Huevos Rancheros?
You can keep it super simple or build a whole brunch plate. Honestly depends on your mood.
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Mexican rice
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Black beans or refried beans
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Fresh fruit (trust me, this combo hits harder than you’d think)
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Crispy potatoes
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Avocado or guacamole
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Hot coffee, iced coffee, or that one fancy drink you make on weekends
It’s one of those breakfasts that just fits into whatever kind of morning you’re having.
Frequently Asked Questions:
Can I make the sauce ahead?
Oh, totally. And it gets even better overnight.
Fresh tomatoes or canned?
Depends. Fresh in summer. Canned fire-roasted the rest of the year.
Can I make it vegan?
Yes — skip the eggs and butter and load up on beans and salsa.
If you do end up making this Mexican Huevos Rancheros, tell me how it went — did it bring up any memories for you, or did you just enjoy a really great breakfast? And also… runny yolk or firm yolk? I feel like this says a lot about a person.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Huevos Rancheros
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion finely chopped
- 1 15-ounce can whole or crushed tomatoes, preferably fire-roasted or 1–2 large fresh tomatoes, chopped
- 1/2 6-ounce can diced green Anaheim chiles
- Chipotle chili powder, adobo sauce, ground cumin, or chili powder to taste (optional)
- 4 corn tortillas
- Butter as needed for frying eggs
- 4 large eggs
- 2 tablespoons fresh cilantro chopped (optional)
- Salt to taste
Instructions
Prepare the Salsa
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until the pieces become translucent. Add the tomatoes along with their juices. If using whole canned tomatoes, break them apart with a spatula. If using fresh tomatoes, allow extra time for them to soften, as they require a longer cooking period.
- Stir in the diced green chiles and any optional seasonings, such as chipotle chili powder, adobo sauce, chili powder, or cumin. Bring the mixture to a gentle simmer, reduce the heat to low, and allow it to cook for approximately 10 minutes, stirring occasionally. Season with salt to taste. Reduce the heat to warm while the remaining components are prepared.
Warm the Plates
- Preheat the oven to 150°F (65°C). Place the serving plates inside to keep them warm. Do not use plastic plates.
Heat the Tortillas
- In a large nonstick skillet, heat approximately 1 teaspoon of olive oil over medium-high heat. Warm each tortilla for 1–2 minutes per side or until softened and lightly blistered. Transfer the tortillas to the warmed plates and keep them in the oven while preparing the eggs.
Fry the Eggs
- Using the same skillet, add approximately 2 teaspoons of butter. Heat over medium-high. Crack the eggs into the skillet and cook for 3–4 minutes for runny yolks or slightly longer for firmer yolks.
Assemble the Dish
- Spoon a small amount of the prepared salsa onto a warmed plate. Place one tortilla over the salsa, top with a fried egg, and add additional salsa over the top. Garnish with fresh cilantro if desired. Serve one or two eggs and tortillas per plate.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
