Recipes and Cooking Huevos Rancheros 4.6 (5) Add your rating & review A meal-in-itself, this recipe calls for eggs, vegetables, and tortillas. It's versatile enough for breakfast, lunch, or dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 tablespoon olive oil or cooking oil 5 6 inch corn tortillas ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 14.5 ounce can tomatoes, drained and cut up or diced tomatoes 1 - 2 chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drained 2 tablespoon snipped fresh cilantro ¼ teaspoon ground cumin 8 eggs 1 tablespoon water ½ cup shredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces) Cilantro or parsley sprigs (optional) Directions In a 12-inch skillet heat 2 tablespoons of the oil. Dip each tortilla, one at a time, into the oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300°F oven. Reserve remaining tortilla. Meanwhile, for salsa, in the oil remaining in the skillet cook onion and garlic for 2 to 3 minutes or until tender. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces and add to blender or food processor. Cover and blend or process until a coarse puree. Keep warm. In the skillet heat remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set, add water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks or 4 to 5 minutes for firm-set yolks). Place a warm tortilla on each of four dinner plates. Top each with 2 fried eggs. Spoon some of the warm salsa over the eggs. Sprinkle with cheese. If desired, garnish with cilantro sprigs. Makes 4 servings. Rate it Print Nutrition Facts (per serving) 413 Calories 26g Fat 27g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 413 % Daily Value * Total Fat 26g 33% Saturated Fat 7g 35% Cholesterol 437mg 146% Sodium 397mg 17% Total Carbohydrate 27g 10% Total Sugars 3g Protein 20g Vitamin C 17.1mg 86% Calcium 232.2mg 18% Iron 4mg 22% Potassium 483mg 10% Folate, total 68.5mcg Vitamin B-12 1.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.