Huevos Rancheros (Rancher's Eggs)

Huevos Rancheros, "rancher's eggs," is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish is composed of fried eggs served on lightly fried corn tortillas topped with salsa. Refried beans, Mexican-style rice and slices of avocado or guacamole are common accompaniments.

Huevos Rancheros


  • Carne Adovada (optional)
  • 4 corn tortillas
  • 2 or 3 tablespoons canola or olive oil
  • 4 eggs
  • Salt and pepper
  • 1 cup red or green chile salsa
  • 1/2 cup shredded white or longhorn cheese


  1. Reheat previously-made Carne Adovada, if desired.
  2. Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side.
  3. Drain each and spoon Carne Adovada over the top.
  4. Discard all but a trace of any remaining oil in the skillet, and reduce heat to warm.
  5. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste.
  6. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.
  7. Serve with hot refried beans and Mexican-style rice.

From the family recipe collection of Linda Jolly.