Go Back

Mini Huevos Rancheros

Mexican mini huevos rancheros with homemade salsa is great for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Mexican
Servings 4 people
Calories 1250.3 kcal

Equipment

  • 1 Medium Skillet For preparing the salsa.
  • 1 Small (6-inch) Skillet Ideal for cooking individual tortillas and eggs.
  • 1 Cutting Board
  • 1 Chef's knife For precise vegetable prep.
  • 1 Spatula For stirring salsa and carefully transferring huevos rancheros.

Ingredients
  

Main

  • 2 tablespoons olive oil
  • ½ medium onion finely chopped
  • ½ green bell pepper finely chopped
  • ½ jalapeno pepper seeded and finely chopped
  • 1 14.5 ounce can diced tomatoes, drained
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • nonstick cooking spray
  • 8 large eggs
  • 4 6 inch corn tortillas
  • chopped fresh cilantro

Instructions
 

  • Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
  • Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
  • Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

Notes

For the salsa, consider adding a pinch of sugar to balance the acidity of the tomatoes, or a squeeze of fresh lime juice at the end for brightness. Ensure your jalapeno is finely chopped and seeded for balanced heat; adjust quantity to preference. When cooking the tortillas, aim for a pliable texture with light browning, not crisp, as they will cradle the eggs. Crack eggs gently into the pan to keep yolks intact. Cooking covered on low heat ensures the whites set evenly while the yolks remain deliciously runny. Serve immediately for best texture, and consider a garnish of cotija cheese or a dollop of crema for an elevated touch.