Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it's made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.

  • Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.

  • Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)

  • To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.

Tips

Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chiles and onions. Look for it near other prepared salsa in large supermarkets.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

424 calories; protein 19.7g 39% DV; carbohydrates 42.5g 14% DV; exchange other carbs 3; dietary fiber 8.4g 34% DV; sugars 2.2g; fat 20.1g 31% DV; saturated fat 6.2g 31% DV; cholesterol 208.5mg 70% DV; vitamin a iu 2104.3IU 42% DV; vitamin c 3.3mg 5% DV; folate 115.9mcg 29% DV; calcium 272mg 27% DV; iron 3.3mg 18% DV; magnesium 72.7mg 26% DV; potassium 474.8mg 13% DV; sodium 673mg 27% DV; thiamin 0.2mg 19% DV.

Reviews (22)

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23 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/25/2018
This is a go to recipe for us! Read More
Rating: 5 stars
01/06/2017
Easy and Delicious We love this dish! Made it for the third time tonight. A few tweaks..added the avocado to the salad added canned green chilis to the bean mix and made half a recipe. So good. Pros: Tasty simple quick Cons: none Read More
Rating: 5 stars
07/03/2014
This was 5 star delicious! First of all the lettuce mix was really delicious and went with the Verde sauce perfectly. This was a very creative way to make an egg recipe exciting. Very simple and quick to make. Definitely a keeper! Read More
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Rating: 4 stars
07/15/2013
Crispy tangy satisfying vegetarian meal I didn't expect to love this meal but I did. I imagine a lot of this matters on how good the verde salsa is that you choose. My only issue was the bottom tortilla became so crispy it was hard to cut through and therefore difficult to eat the meal. This might not be the recipe's fault but next time I might bake for a little less time. The taste was wonderful - tangy from the salsa and lime and rich with savory flavor. I didn't miss the meat. Pros: Taste texture Cons: Difficult to eat Read More
Rating: 5 stars
04/22/2013
True Mexican dish This is not a red tomato based dish as you can tell by reading the recipe. And it tasted great. We are having it again tonight! Pros: Easy to make Cons: None Read More
Rating: 1 stars
04/09/2013
Inauthentic This recipe is neither classic or traditional. And huevos rancheros has never been served with a red tomato based sauce. It is traditionally served with the previous nights enchilada gravy (it is easy to make your own) not sauce. Sauce is salsa and used for a completely different purpose. Tomatoes in enchilada gravy is a myth perpetrated and copied throughout the internet in nearly every enchilada recipe. People who have not known how to cook authentic Mexican food assumed that the red color is from tomatoes. It is not. It is from red chile. I don't care what it reads on your can of enchilada sauce. It is insulting. Cons: inauthentic not traditional not classic Read More
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Rating: 5 stars
02/19/2012
Fantastic I modified the recipe just a little. I used refried beans instead of whole pintos and olive oil instead of canola or cooking spray. I brushed the tortillas with the olive oil on both sides and then spread the refried beans on mixed with the salsa verde. The only issue was that the shells were just a bit chewy but since it is traditionally fried in oil it is still acceptable and really doesn't take away from the flavors-so it's all good. My 3 kids and husband all cleaned their plates. I used less of the salsa in the beans because the one I got was really spicy so my husband who likes things really spicy added more to his at the table. I liked it just as is-the salad mixture with the lime scallions and cilantro was so yummy and refreshing that I didn't want to cover it up with with anything. I left the egg yolks runny and gave my husband 2 eggs to make it more filling. Next time I will make rice and slice avocado like the picture shows as the boys were still a bit hungry but the girls and I were very satisfied. I will DEFINITELY make this again. It was easy and so delicious!! Pros: Easy delicious Cons: shells just a little chewy Read More
Rating: 5 stars
02/08/2012
Seriously delicious! Added avocado slices and used drained but not rinsed no salt added chili beans (pinto beans with chili seasoning). The flavors blend together so well! Very easy to make too. Read More
Rating: 4 stars
11/05/2011
Highly recommend for an easy inexpensive dinner My 11-year old son husband and I liked this dish very much. This was so easy to make filling and satisfying. Pros: Exceedingly easy Cons: Some kids might not like Read More
Rating: 5 stars
10/31/2011
For me this recipe has become a go-to meal which I always keep the ingredients on hand for. I love the flavors. The only change I make is to use flour tortillas. Read More
Rating: 5 stars
10/30/2011
Easy to make and tasty! Read More
Rating: 5 stars
10/30/2011
I love this recipe as is! My husband raves and brags about it! Read More
Rating: 5 stars
10/30/2011
This recipe is easy to make and the simple ingredients have a surprising amount flavor. I often eat dinner alone so I made up the ingredients separately and then would prepare the tortilla/bean/cheese part in the toaster oven then would top with a cooked egg and the lettuce mixture. It was a great way to make a single serving and it tasted fresh each time. Read More
Rating: 5 stars
10/30/2011
This is a regular in our house now. It's tasty inexpensive and so easy to throw together. I always serve with fresh guacamole. Read More
Rating: 5 stars
10/30/2011
This is easy quick healthy and cheap. What more is there to ask? Read More
Rating: 5 stars
10/30/2011
We love this recipe. It is a weekend morning staple in our house. In place of salsa we are using green chile sauce - New Mexicans use chile on nearly everything. We started with corn tortillas and changed over to whole wheat. Excellent either way. Read More
Rating: 5 stars
10/30/2011
My family LOVES this recipe!! We have actually made it with corn and flour tortillas and it's not bad with either but we prefer the corn ones it's more authentic! Read More
Rating: 5 stars
10/30/2011
My sister is a vegetarian and my fiance wonders where the rest of his meal is if I don't serve a 'protein'. This receipe is the PERFECT solution! They both really enjoy and and so do I. When my sister comes to stay my sister doesn't have to feel like I'm making something special for her... she doesn't want to be a 'bother'. I'm not a huge fan of corn tortillas I prefer flour and it comes out great. Read More
Rating: 5 stars
10/30/2011
Really good! Like the others I used whole wheat tortillas and since i didn't have romaine I used arugula and thought it was excellent. I will definitely make this breakfast for dinner again! Read More
Rating: 5 stars
10/30/2011
This is my husband's favorite dinner. We both love it with brown rice and avocados. I use the frozen brown rice so the whole thing is really easy. Even though there's only two of us I usually make the entire recipe except the eggs. The next morning I reheat the tortillas and brown rice and make the eggs and we have the leftovers for breakfast. Fantastic! Read More
Rating: 5 stars
10/30/2011
I was not expecting to love this but I did. We had it for dinner last night. 2 of my family are tough judges with my son giving it a 7 out of 10(only things like huge bacon cheeseburgers get a "10") and my husband a 9.5 which is near miraculous. The other two of us loved it and my daughter had a head cold and couldn't taste or vote. So fast so easy SO yummy. I will cook the eggs a little less next time so the yolk is runny but that's just a personal preference. Followed the recipe exactly. Read More
Rating: 5 stars
10/30/2011
I love this recipe! I've altered it just a little but overall an awesome recipe. Read More