Huevos Rancheros



  • Active Time: 10 Minutes
  • Total Time: 15 Minutes
  • 4 corn tortillas
  • 2 tablespoons corn oil
  • 8 large eggs
  • 1 to 1 1/2 cups Enchilada Sauce (see recipe)
  • 1 cup grated Monterey Jack or sharp cheddar cheese
  • salsa to taste, optional
  • sour cream to taste, optional
  • Chopped cilantro for garnish, optional
  • Other necessary recipes:
  • Enchilada Sauce
  • Preheat the oven to 400 degrees F. Wrap the tortillas in foil and set them in the oven.
  • Heat 2 large skillets, preferably nonstick, over medium heat. Add 1 tablespoon of corn oil to each skillet. When the oil is hot, fry the eggs for 2 minutes, then cover the skillet and cook for 30 seconds to 1 minute or until the tops are opaque. Remove the skillets from the heat.
  • Remove the tortillas from the oven, unwrap them and lay them flat in a baking pan. Spread 2 tablespoons of enchilada sauce over each tortilla. Then with a spatula, gently transfer 2 fried eggs to each tortilla and sprinkle the eggs with 1/4 cup of cheese. Broil or bake until the cheese begins to melt, about 30 seconds.
  • Transfer each tortilla to a warmed plate and spoon about a 1/4 cup of enchilada sauce around the edge of each tortilla. If you wish, top each portion with salsa, sour cream and cilantro. Serve immediately.


  • Recipe courtesy of Kaaren Gann, The Diner, Yountville, CASOURCE: Kaaren Gann, The Diner, Yountville, CA

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