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Large white plate with two huevos rancheros topped with sunny up eggs and garnished with lie wedges.
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5 from 13 votes

Huevos Rancheros

This Mexican-inspired Huevos Rancheros recipe makes for the perfect weekend breakfast or brunch recipe - Full of Mexican flavors and fresh ingredients.
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 2 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 1 medium tomato diced
  • ¼ red onion diced
  • ¼ jalapeno seeded and minced
  • 1 tablespoon Cilantro chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt divided, plus additional for the eggs
  • 1 medium sweet potato peeled and cut into ½-inch cubes
  • 3 tablespoons avocado oil plus 2 teaspoons, divided
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • 4 eggs
  • 4 corn tortillas
  • Cotija cheese for garnish

Instructions

  • In a small bowl, stir together the tomato, red onion, jalapeno, cilantro, lime juice, and ¼ teaspoon salt. Set aside.
  • Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is almost smoking, add sweet potatoes, ½ teaspoon salt, chili powder, garlic powder and cumin. Toss sweet potatoes to evenly coat in the oil and seasoning, then spread into a single layer and cook, undisturbed, until browned and crisp on the bottom.
  • Flip potatoes and continue to cook until crispy all around, about 10-12 minutes in total. Remove the sweet potatoes from the pan and keep warm. Wipe out the pan.
  • Heat 1 teaspoon oil in the pan over medium high heat. Add two tortillas and cook until browned and starting to bubble on both sides, 3-5 minutes. Remove to a small plate and keep warm, then repeat with another teaspoon oil and the remaining tortillas.
  • Heat the remaining tablespoon oil in the pan over medium heat. Crack the eggs into the pan and season with salt to taste. Cook until whites are set and yolks are cooked as desired (about 3-4 minutes for a runny yolk). Remove the eggs from the pan.
  • To serve, spoon ⅓ cup of the sweet potatoes on each tortilla and cover with a fried egg. Top with the fresh tomato salsa.

Notes

Tip: These huevos rancheros are best served hot and fresh. To get the best flavor make with a runny sunny-side-up egg or over-easy egg. 

Nutrition

Calories: 592kcal | Carbohydrates: 52g | Protein: 17g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1386mg | Potassium: 802mg | Fiber: 8g | Sugar: 8g | Vitamin A: 17208IU | Vitamin C: 17mg | Calcium: 141mg | Iron: 3mg

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