Quick Huevos Rancheros For One

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Recipe: #14938

October 22, 2014

"I was on my own for dinner last night, so I decided to take advantage of the situation and cook something that hubby won't eat, 'cause of those darn cooked tomatoes! I'm on a healthy eating program right now, and I was really pleased with how filling and delicious this was while still fitting in my diet."

Original is 1 serving


  • Serving Size: 1 (573.7 g)
  • Calories 479.1
  • Total Fat - 19.4 g
  • Saturated Fat - 6 g
  • Cholesterol - 424.6 mg
  • Sodium - 1327.3 mg
  • Total Carbohydrate - 52.8 g
  • Dietary Fiber - 7.9 g
  • Sugars - 19.9 g
  • Protein - 25.4 g
  • Calcium - 334.9 mg
  • Iron - 4.4 mg
  • Vitamin C - 24.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Saute onion in oil in 9" skillet until softened and slightly caramelized.

Step 2

Add tomatoes and enchilada sauce, bring to a boil stirring occasionally. I used canned tomatoes which had juice. Otherwise, you may want to add more enchilada sauce or water. You need enough sauce so the eggs can be poached in the sauce.

Step 3

Meanwhile, heat the corn tortillas over the stove burner set on low, flipping and being careful not to burn. (I have a gas stove, on an electric stove you probably need to use a pan.) Spread beans on tortillas and heat in microwave for 30 seconds, til beans are heated through.

Step 4

Once sauce has come to a low boil, turn heat down to medium low and break eggs directly into sauce. Cover pan and cook until eggs are done to your liking. I like mine soft cooked, so it only took a few minutes.

Step 5

To serve, pick up each egg with a large spoon and place on the tortilla. Pour rest of sauce over eggs and top with cheese and green onion.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the enchilada sauce, make sure to choose one that is mild and not overly spicy.
  • If you are unable to find canned tomatoes with juice, you may need to add more enchilada sauce or water to the skillet.

  • Instead of sweet onion, use leeks. Leeks are a milder onion and can help to add a subtle sweetness to the dish, which will pair nicely with the savory flavors of the enchilada sauce and cheese.
  • Instead of olive oil, use avocado oil. Avocado oil has a higher smoke point than olive oil, making it a better choice for sautéing the onion, as it won't burn as quickly.

Vegetarian Huevos Rancheros Replace the eggs with 1/2 cup of cooked black beans and cook for an additional 5 minutes or until heated through.

Vegetarian Huevos Rancheros with Sweet Potato Hash Replace the eggs with 1/2 cup of cooked black beans and 1 cup of cooked sweet potato hash. Cook for an additional 10 minutes or until heated through. Top with fresh diced tomatoes, diced avocado, and cilantro.

Cilantro Lime Rice: This simple side dish is a great way to add a touch of flavor to the Huevos Rancheros. The cilantro and lime give the rice a nice zing, and it pairs perfectly with the Mexican flavors of the main dish. Plus, it's a great way to add some extra fiber and nutrition to the meal.

Black Bean Salad: This light and refreshing salad is a perfect accompaniment to the Huevos Rancheros. The black beans provide a nice source of protein, while the sweet corn and tomatoes add a pop of color and flavor. The lime juice and cilantro give it a nice zesty kick, making it a great addition to the meal.


Q: What kind of oil should I use?

A: Olive oil is recommended for this recipe. It adds a subtle flavor and is a healthier option than other types of oil.

Q: How long should I cook the dish?

A: Cook the dish until it is golden brown and the ingredients are cooked through. This should take about 15-20 minutes.

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Fun facts:

The dish huevos rancheros is said to have originated in the Mexican state of Jalisco, where it was served to farmers as a hearty breakfast.

The dish is a favorite of actor Robert De Niro, who has said that it's one of his favorite breakfast foods.