STREAMING NOW: Simply Nigella

Huevos Rancheros

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Serve with a side of chorizo or bacon and a side of refried pinto beans.”
READY IN:
1hr 8mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the sauce: warm the oil in a skillet over medium heat; stir in the onion and garlic; cook 2-3 minutes or until limp.
  2. Mix in the chile, tomatoes, vinegar, sugar, cumin, and salt; bring to a boil.
  3. Decrease heat to a simmer; cover and cook 15 minutes or until thickened but still spoonable.
  4. Stir in the cilantro and lime juice shortly before removing from the heat; set aside.
  5. Heat about ¼ inch of oil in a large skillet; dip the tortillas into the oil, 1 or 2 at a time, and cook for a few seconds, until soft and pliable.
  6. Drain the tortillas and arrange 2 overlapping on each of 4 plates.
  7. Break the eggs, 2 by 2, into cups or small bowls.
  8. Pour out of the skillet all but enough oil to generously coat the surface.
  9. Warm the skillet again over medium heat for 1-2 minutes.
  10. Add 1 to 2 teaspoons of the butter, and when the foam subsides, in a about 1 minute, pour in the eggs and begin to fry them, 2 to 4 at a time, depending on the size of your skillet.
  11. Cook for 1 minute, seasoning generously with salt and pepper while the eggs cook.
  12. As they cook, use a spatula to scoop up some of the butter to drizzle over the whites.
  13. Then turn the heat down to low and continue cooking and drizzling with butter for about 1 minute or until done to your liking.
  14. Repeat with remaining eggs, adding more butter to the skillet as necessary.
  15. Top each tortilla with a fried egg; sprinkle a couple of tablespoons of the cheese over each serving of eggs and top with equal portions of the sauce.
  16. Serve the eggs immediately, with crema and cilantro.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: