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Huevos Rancheros

Huevos Rancheros

Huevos Rancheros

Serving Size: 4

Nutritional Information:

Per 1/4 of recipe

Calories 210

Fat 11g

Cholesterol 200mg

Sodium 710mg

Carbohydrate 20g

Fiber 3g

Sugars 5g

Protein 10g




tsp. canola oil



cup finely chopped onion



small garlic clove, minced




tsp. each ground cumin and dried oregano

tsp. salt




tbsp. each tomato paste and finely chopped canned chipotle chilies in adobo



can (14 oz.) diced tomatoes, undrained



small corn tortillas



tsp. butter



large EGGS



Salt and pepper



cup crumbled feta cheese




cup coarsely chopped fresh cilantro

lime wedges




Here's How



  1. HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and chipotles for 1 minute or until combined.  ADD tomatoes with juice; reduce heat to medium-low and simmer for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and cover to keep warm.
  2. BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  3. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in large nonstick skillet set over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
  4. COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs over carefully and cook to desired doneness. SPRINKLE eggs lightly with salt and pepper.
  5. SPOON warm sauce evenly over tortillas on 4 plates. TOP each tortilla with fried egg and sprinkle with feta and cilantro. Serve immediately with lime wedges.

Tip:  Prepare recipe with Queso Fresco instead of the feta cheese if desired.


Tip: For heartier appetites, serve tortillas topped with 2 fried eggs.





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