Huevos Rancheros

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Huevos RancherosThink two Midwesterners can’t make huevos? Our light, fresh take on the traditionally heavy huevos rancheros has received the green light from several native Texans we know. Instead of fried, the tortillas are baked until just crispy, then topped with a savory red sauce, gooey egg, and sprinkling of feta cheese. Chipotle powder brings a gentle heat and smokiness to the sauce that can’t be replicated otherwise. Serve them with Simple Refried Pinto Beans for a hearty breakfast or brunch. Honestly, we eat them even more often as a simple dinner.

  • Yield: 4 Servings


  • Simple Refried Pinto Beans, for serving (optional)
  • 1 small white onion
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 15-ounce can crushed tomatoes
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ –½ teaspoon chipotle powder or cayenne (depending on your spice tolerance)
  • ¼ teaspoon kosher salt, plus more for the eggs
  • 8 corn tortillas
  • 1 tablespoon unsalted butter
  • 8 large eggs
  • Freshly ground black pepper
  • 1 handful cilantro, for serving
  • Queso fresco or feta cheese crumbles, for servingSliced avocado, for serving (optional)
How to Make It
  1. Preheat the oven to 400°F.
  2. If serving with Simple Refried Pinto Beans, start the beans.
  3. Peel and mince the onion. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the tomatoes, chili powder, cumin, chipotle powder, and ¼ teaspoon kosher salt. Bring it to a simmer, then cover and allow to simmer, gently bubbling, for about 15 minutes, while preparing the remainder of the recipe.
  4. Meanwhile, brush both sides of each tortilla with olive oil.
  5. Place the tortillas on a baking sheet and bake for 2 to 3 minutes on each side until lightly browned and crisp, yet still slightly flexible (the timing varies based on your oven and brand of tortillas). Remove from the oven and set aside until serving.
  6. In a large skillet, melt ½ tablespoon of the butter over medium heat. Add 4 of the eggs and sprinkle with a pinch of kosher salt and several grinds of black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). Remove the eggs from the pan to a plate, then melt another ½ tablespoon butter and fry the remaining 4 eggs.
  7. To serve, slide each egg on top of a crispy tortilla, then top with a dollop of tomato sauce, torn cilantro leaves, and queso fresco. Serve 2 eggs per person, and add a side of refried beans and sliced avocado for a hearty meal.

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