Easy Huevos Rancheros
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs gently poached in a spicy tomato and salsa sauce served over crispy corn tortillas with avocado, cheese, and cilantro. This authentic Mexican breakfast is flavorful and satisfying, ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (medium-sized, chopped)
- 2 cloves garlic (peeled and chopped)
- 1 red pepper (deseeded and diced)
- 15 ounce crushed tomatoes (canned, use fire-roasted if you can)
- 10 ounces salsa dip (mild, medium or hot - your choice!)
- 2 teaspoon ground cumin
- 1 pinch cayenne pepper (add more if you like it hot)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 4 eggs
- 1 jalapeño (sliced, to serve)
- 4 avocado slices (or more, to serve)
- 1 tablespoon cotija (crumbled, queso fresco or feta cheese)
- 1 handful cilantro leaves (chopped or whole, to serve)
- 4 corn tortillas (or flour tortillas, to serve)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 851mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1845mg
- Calcium
- 163mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 851MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.