Huevos Rancheros

Fuel up for your day of outdoor summer activities! People say breakfast is the most important meal of the day, so make it count with something that will feed mind, body, and soul, like these savory Huevos Rancheros. In Mexico, the fortifying dish has historically been served at “almuezo,” a second breakfast often enjoyed by ranchers and farmhands—who often eat their first meal of the day before the sun is up—after their morning work is complete. Fresh, local, and organic eggs, tortillas, and poblano peppers star in this show. Don’t forget to add locally made Don Froylan Queso Fresco, too. ¡Buen provecho!

avocado, hass
  • Olive oil, divided
  • 1 cup minced onion
  • 1 garlic clove, crushed
  • 1 – 14 oz. can fire roasted tomatoes, with juice
  • 1 – 4 oz. can green chiles, drained
  • ½ tsp sea salt
  • 1/8 tsp fresh ground pepper
  • 1/8 tsp ground coriander
  • ¼ cup ripe olives, sliced
  • 1 poblano pepper, seeded and chopped
  • 4 corn tortillas
  • 4 eggs
  • 1 small avocado, sliced
  • 1 cup Queso Fresco cheese, grated
  • Cilantro, for garnish
  • Lime wedges


Heat 1 Tbsp oil in large skillet. Cook onion and garlic over medium heat, until softened. Add tomatoes, chiles, salt & pepper, coriander, olives and green/poblano pepper. Bring to boil. Reduce to low and simmer uncovered 30 minutes, stirring frequently. If sauce becomes too dry add a small amount of water or tomato sauce. In a small skillet heat oil to a depth of 1/8”. Over medium-high heat fry tortillas, one at a time, turning over halfway through, until firm. Drain well. Make 4 hollows in the tomato sauce. Drop 1 egg in each hollow and cook to desired finish. Serve with crisped tortillas, and garnish with avocado, cheese, cilantro and lime wedges.