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Huevos Rancheros - A Perfect Authentic Recipe

Simple and authentic recipe for Huevos Rancheros, made entirely from scratch.

Course Breakfast
Cuisine Mexican
Keyword Breakfast, Eggs, Mexican, Salsa, Spicy
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people
Author Johan Johansen


  • 300 grams salsa roja see link above
  • 4 eggs
  • 4 corn tortillas see link above
  • 1 tsp oil can substitute bacon fat
  • 1 bunch cilangtro

Optional ingredients:

  • 30 grams Cotija cheese can substitute feta-style cheese where not available
  • 2 tbsp Salsa verde see link below
  • 2 tbsp Guacamole see link below
  • Refried beans see link below
  • Mexican Hot sauce Cholulah or Vera Mexicana brands come to mind


  1. Put a cast iron pan over medium heat and add a thin layer of oil or bacon fat to the bottom.
  2. Separate the leaves from the cilantro stems with a sharp knife. Chop leaves finely and reserve the stems for some other purpose. Sauces, marinades or similar, They are super flavorful.
  3. Pour salsa roja into pan and distribute evenly, allow to slowly heat through until barely simmering.
  4. Carefully crack eggs into warm salsa making sure to space them evenly.
  5. Allow the eggs to cook until the whites are set but the yolks are still runny like your standard sunny side up egg.

  6. Remove pan from the heat and sprinkle liberally with cilantro leaves and other toppings of your liking (cheese, hot sauce, etc).
  7. Heat or toast your corn tortillas for a few seconds until fragrant and pliable.
  8. Put a couple of tortillas on each plate and top with eggs and salsa mixture.
  9. Add any sides of your choosing, stir together and eat as civilized as you can manage. There really is no pretty way.