Photo by Sonia Mendez Garcia

Huevos Rancheros

Cuisine: Mexican
Servings: 4 servings
Few things are a delicious as having breakfast for dinner. This recipe for classic Huevos Rancheros hits every culinary note just perfectly!

Do you ever just crave breakfast food for dinner? Huevos Rancheros is one of my favorite meals to eat for dinner. Every now and then, breakfast after dark just hits the spot.

This was my mom's recipe for huevos rancheros, and because I have seven siblings, she did not make this for breakfast too often. All the ingredients included in this recipe can be found in most pantries and refrigerators.

Making this dish was saved for that special Saturday or Sunday brunch when we could help her with the cooking. This is also a great meal for meatless Mondays, or for any day for that matter.


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  1. To make the tostadas, heat 1/2 cup of canola oil to medium heat. Let the oil preheat for 5 to 6 minutes. Fry the corn tortillas 1 or two at a time, turning after a minute or two, until both sides are crispy. You may have to use your spatula to press down the middle of the tortilla while frying, which tends to bubble up. Drain onto plate lined with paper towels. Set aside.
  2. Drain all of the oil from that pan, leaving just 2 tablespoons in pan. Set aside. Add all of the salsa ingredients to the blender and pulse to chop. If it's too thick, add a little more water. Taste for salt. Heat the pan with 2 tablespoons of oil to medium heat. Add the salsa from the blender and bring to a boil, reduce heat and keep warm on low.
  3. In another skillet, preheat 1/3 cup of oil to medium heat for a few minutes. Carefully crack 1 to 2 eggs at a time and season with a little salt and pepper. Take an extra metal spoon, and slightly tip the pan, spooning oil over the top of the egg until the desired doneness. I love my eggs runny, but not everyone does.
  4. Arrange two tostadas onto plate, slightly overlapping each other. If only using one egg, place in the middle of two tostadas. Ladle some of the warm salsa over the top. Serve with a side of crispy potatoes and warm corn tortillas.

Chef Notes

Note: If you are really good at making this recipe, like my mom was, she used to cook the egg right on top of the tostada. Crack the egg on top of tostada once it's crispy, then with a metal spoon scoop a small amount of hot oil over egg until cooked. Top with warm salsa. Once in a while my mom would buy pre-made tostadas for a quicker version!

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