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I like to add corned beef hash to this recipe.
The sauce was delicious and the recipe was easy. Thank u!
I absolutely love this recipe! This huevos rancheros with poached eggs are my favorite Sunday breakfast! Easy to make and so delicious!
I’ve made this several times for dinner. I like to add bacon pieces and black beans to the sauce. Yum!!!
Thank you for sharing your recipe, it was amazing! This is a dish I have always wanted to try and your recipe did not disappoint!
I’m so glad you liked it Emy!
I use crumbled bacon in mine and refried beans it’s sooooo good
Thanks from Germany! I just came home from the nightshift and the the desire for a really uplifting breakfast. Never had this before, but it was outstanding good and revitalized me totally! Will have it regular now :-D
I love the “leftover” quality of huevos rancheros which opens the dish up for some creativity. If I don’t hve leftover chili, I like pan searing either ground chuck or chorizo with seasonings of ancho, chipotle, cumin and salt. Toss in the chopped onion and tomatoes, get that all cooked together.
I line the side of an individual serving bowl with folded flour tortillas, then pour in the cooked meat mixture. Cover that with some shredded cheese and diced green onion, then lay on two over-easy eggs with ground pepper. The mix of rich egg yoke and salsa/chili–as you rightly point out–is the heart of the dish.
One egg – one tortilla person here ;).
Really great recipe. I made it today for lunch (just an hour ago) and we all loved it! Though, having norwegian-ized tastes like we do, we had to add a lot of sour cream to milden the salsa’s hotness :). Nevertheless, it was excellent! Thank you for the recipe!
I always spend hours drooling over the recipes on here, and it’s torture, so today I made these for brunch. This definitely beats bacon and eggs! I added crushed garlic with the onions, and used cayenne pepper because canned Anaheims are hard to come by here. But then I also added chipotles (because I finally found them in NZ and wanted to use them immediately), PLUS the adobo, because I’m crazy.
Well, it was crazy good. I can see myself making different delicious versions of it. Thank you!
Now that you’ve located a source for chipotles in adobo, stock up and try this: put two. 4 oz. cans in your blender, whirl until thoroughly combined, & freeze in an ice cube tray. When frozen, store in a freezer bag. Add 1 or 2 cubes (depending on your heat tolerance) to dishes calling for chipotle & adobo. Terrific in sopa seca.
Great idea Martha, thanks for sharing!
Martha, You are a genius. Normally I’d say Thank you, but considering the dish… Muchos Gracias!
I made this for brunch today! I added a dollup of guacamole on the side. Quite tasty. Thanks for sharing!
Yummy recipe Elise! Thanks for sharing. I lived in Mexico for a year and my family loves Mexican food–my husband is latin, and he said these were the best H.R.’s he’s ever had. I made this for Christmas breakfast–I’ll be making it again! P.S. I served it with cilantro and grated cotijo on top, and black beans on the side.
OMG- these were so good! I have made huevos rancheros before but they were not as good as these…. thanks!
Kudos to your mom for having you make salsa at the age of 5. I’m Vietnamese, so at 5, my mamma had me cooking the dinner rice. :o)
It’s really hot in Southern CA today. That said, I have no CLUE why I was craving huevos rancheros. Doing a search for some photo ideas (because I’ll be blogging about it later this week), I came across your post. Just wanted to let you know that it inspired to capture a colorful photo of my own. :o) So thanks!
Brunch was delicious. Now, if only I could figure out how to duck out of the heat!
Enjoy the rest of your weekend,
Thanks for this great recipe! It was super fast and easy and, most importantly, delicious! I found that the sauce was enough for 2 servings. I served it with black beans and sour cream on the side. I can’t wait to make this again and I know I’ll make it on a regular basis.
Thanks for sharing, Elise. Your recipe just made the best breakfast I’ve had in months!
I was looking for something different to serve over the holiday weekend and came upon this recipe and decided to give it a try. We LOVED it. It’s a keeper in this house!
I made this recipe twice last weekend. We liked it so much the first time that we had to make it again. This is a keeper in my house. Thanks.
This has always been my favorite breakfast for camping trips. To cook it in one pan I make enough salsa for one serving, push a couple of dimples in the salsa and slip an egg into each dimple. Cover to poach the eggs and when they are done I sprinkle with some cheese. I toast the tortillas directly over the flame of my little camp stove.
A key note: When the recipe says “Medium heat” it means something like a 3 out of 10 on the stove. If you take it literally, setting the stove to 5, you will end up with burned tortillas.
Everybody’s stove is different. ~Elise