This traditional Mexican Huevos Rancheros recipe is the perfect breakfast recipe loaded up with crispy tortillas, perfectly fried eggs, and tasty homemade salsa.



Serrano peppers

Yellow onion

Flavored oil

Garlic cloves

Corn tortillas


Refried beans

Salt and pepper 


Coat the tomatoes, peppers, onions, and garlic on a sheet tray and roast in the oven at 425 for 30 to 35 minutes or until lightly charred.


Remove the roasted veggies and pulse a few times in a blender so that it is still chunky but easy to pour. Transfer to a saucepot and keep warm on low heat.


In a saucepan of oil at 350° fry the corn tortillas until crispy. Place them on a rack over a sheet tray to drain.


In that same oil, fry eggs to your desired amount of doneness.


Serve the eggs on top of the crispy tortillas and top off with salsa. Some other things you can serve it with are refried beans and queso fresco cheese.