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Huevos rancheros is a classic Mexican breakfast, with eggs served on hot corn tortillas and smothered in salsa. (I made them for breakfast today and I’m getting hungry all over again just thinking about them.) Huevos means eggs in Spanish. But since that isn’t all too specific, those eggs can be scrambled, fried, or poached.             

  • Duration
  • Cook Time
  • Prep Time
  • 2-4Servings


  • Four 6-inch corn tortillas, plus more for serving
  • 4 large eggs
  • 1 avocado, pitted, peeled, and diced or sliced
  • 1 16-ounce can refried beans (optional)
  • Sour cream (optional)
  • Cheese

Kicking Salsa

  • 1 15-ounce can whole peeled tomatoes, undrained, or 2 cups fresh, chopped tomatoes, peeled (about 6 whole tomatoes)
  • 2 cloves of garlic
  • 1/4 cup fresh cilantro leaves, plus more for garnish
  • 1/4 cup diced yellow onion
  • 1 small jalapeno, seeded and chopped
  • 1/2 teaspoon hot sauce (optional)
  • 2 tablespoons sugar
  • 1 teaspoon cumin
  • Juice of 1/2 lime
  • 1 teaspoon kosher salt
  • Fresh pepper



1. In a food processor, combine the tomatoes with the juices and all the ingredients, and pulse. I like my salsa on the chunkier side, but some like it smoother. 

2. Process until desired consistency. 

3. Adjust the salt and pepper, if needed. 

4. Transfer salsa to a small skillet and simmer over medium heat for about 10 minutes until it has slightly thickened.


1. Add 1 tablespoon of oil to your large skillet over medium to high heat. Add the corn tortillas, two at a time, until lightly golden, but not crisp (about 30 seconds). Flip and cook another 30 seconds. Cook the remaining tortillas, adding a bit more oil if needed. 

TIP: Place corn tortillas in the microwave in a stack for 20-30 seconds. It makes them hot, fluffy, and ready to go. 


1. If using refried beans, heat in a small saucepan. 


1. Warm the tortillas, refried beans, kicking salsa, and eggs. Sprinkle with your favorite cheese, avocado chunks or slices, scatter cilantro, and top with a dollop of sour cream. Season with sea salt flakes and pepper and serve immediately.


1. Fresh tomatoes need longer cooking time as the canned ones have already been cooked. 

2. You can also take a shortcut and use your favorite jarred salsa.

3. Serve with lime wedges on the side. 

Recipe published in JOY of KOSHER with Jamie Geller Fall 2015. Subscribe Now.

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