Huevos Rancheros  (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast that is well known as one of the tastiest ways to eat an egg. From its home in Mexico, the dish has spread throughout the Americas.
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 2 large tomatoes, peeled and finely chopped
- 1 serrano pepper minced
- 1 tbsp chopped cilantro
- 1/2 tsp salt
- 1/8 tsp pepper
- 4 corn tortillas
- 4 eggs
- 1/4 cup crumbled queso fresco or feta cheese
- 2 cups refried beans, canned or homemade
- To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown, 4 or 5 minutes.
- Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
- Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
- In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
- If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
- Poore, Marge (1993). 365 Easy Mexican Recipes. HarperCollins Publishers, Inc.. pp. 214. ISBN 0-06-016963-X.
- Taste of Home. Taste of Home. 1996. pp. 8. http://www.tasteofhome.com/recipes/Huevos-Rancheros.