Huevos rancheros, pronounced [WAY-vohs rahn-CHEH-rohs] is Spanish for "rancher's eggs." For brunch, set up a station at your cooktop, and have one person cook the tortillas while another does the eggs. They'll come out hot and cooked to order. Double or triple the recipe for the desired number of guests.

Carolyn Flournoy, Shreveport, LA
Recipe by Southern Living September 2005

Gallery

Recipe Summary

prep:
20 mins
cook:
12 mins
broil:
1 min
total:
33 mins
Yield:
Makes 2 to 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook tortillas in 2 batches in 1 tablespoon hot vegetable oil in a large nonstick skillet 2 minutes on each side or just until crisp. Drain on paper towels. Arrange tortillas in an even layer on an aluminum foil-lined baking sheet.

    Advertisement
  • Break eggs in remaining 1 tablespoon hot oil in skillet, and cook 2 minutes on each side or to desired degree of doneness. Place 1 egg in center of each tortilla; top each evenly with cheese.

  • Broil 5 1/2 inches from heat 1 minute or until cheese melts. Sprinkle evenly with chopped cilantro. Top with salsa. Garnish, if desired.

Advertisement
Advertisement