– Quick N Easy Diet Mexican Recipe.


Huevos Rancheros or Ranch Eggs are a popular breakfast in the Americas. Huevos Rancheros / Ranch Eggs may be scrambled or cooked whole on the sauce or served fried on the sauce. To look at the dish reminds one of the Parsi Kanda-tamota Per Eedu but tastes wholly different.



2 ½ tablespoons vegetable oil;

3 large finely chopped onions;

1 teaspoon finely chopped garlic;

5 medium-sized tomatoes, peeled, seeded and finely chopped, or substitute 3 pint canned plum tomatoes, drained and chopped;

3 canned: Serrano chillies, drained, rinsed in cold water and finely chopped OR for a quicker meal use CHILLY POWDER OR FLAKES;

3 teaspoon sugar;

A flat teaspoon salt;

Freshly ground black pepper;

  • tablespoons finely chopped fresh coriander (cilantro);

12 Fresh tortillas or ready to eat tortillas bought off the shelf;

Oil to fry tortillas (OPTIONAL);

2 tablespoons butter (OPTIONAL);

12 eggs;

1 large ripe avocado, peeled, stoned and diced.



  1. Heat 1 tablespoons of vegetable oil in a large heavy saucepan over a moderate heat until a light haze forms above it.
  2. Add the onions and garlic, and cook, stirring frequently, for 4 to 5 minutes, until the onions are soft and transparent, PINK but not golden.
  3. Stir in the tomatoes, chillies, sugar, salt to taste and a few grindings of black pepper.
  4. When the mixture comes to the boil, reduce the heat and simmer uncovered, stirring occasionally, for 15 minutes, or until most of the tomato juice has evaporated and the sauce is a thick smooth purée. Then add the coriander, turn off the heat, and cover the pan to keep the sauce warm.


  1. Take a heavy frying pan.
  2. Heat 5 teaspoons of the oil in the frying pan over a high heat until a light haze forms above it.
  3. Taking one at a time, fry each of the tortillas for 1 to 2 minutes on each side, or until they are slightly golden, (adding more oil 1 or 2 teaspoons at a time as and when necessary).
  4. As you go on, transfer the golden fried tortillas to drain, onto a thick kitchen paper.


Crisp up each tortilla on a hot griddle (this takes longer than frying);


Toast each tortilla to a crisp.


You may use the tortillas cooked but soft. Depending on your taste.


  1. Place 2 golden fried and drained tortilla side by side on 6 separate plates.
  2. Fry the eggs in butter/oil/preferred cooking medium in batches of six.
  3. If frying in butter, heat the pan on moderate heat, add butter, let it melt, WAIT till foam subsides, then break the eggs into the pan.
  4. If frying in oil, heat the oil on high heat and directly break the eggs into the pan and lower the heat.
  5. Cook eggs till the whites are set and the yolks are still soft.
  6. DO NOT LET THE WHITES BECOME CRISP. If there is danger of the whites becoming crisp, lower the heat further or lift the pan off the fire for a while.
  7. Separate the eggs with a fish slicer.
  8. Taking care not to break the yolk, carefully lift eggs, one at a time, and place on one tortilla each.
  9. Spoon a 1 inch ring of the hot sauce around each egg.
  10. Garnish with finely chopped fresh cilantro/coriander leaves and bits of Avocado.
  11. Serve the extra/ remaining sauce in a separate bowl.

The way I personally prefer to serve these eggs surrounded by the hot sauce is to place them on soft tortillas and to add a dollop of butter on the eggs, sauce and tortilla while still hot. The butter as it melts infusing the sauce and flavouring the tortillas is absolutely delicious!

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