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    Home > Breakfast > Easy Baked Huevos Rancheros

    Easy Baked Huevos Rancheros

    Published: Apr 12, 2021 · Modified: Apr 13, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Preparing a rancheros sauce that’s thick and rich enough to cradle an egg makes this an easy huevos rancheros recipe. This one pan recipe easily moves from stove top to oven and is served with warm flour tortillas, chopped avocado and sprinkled with Cotija cheese and cilantro. Let’s take a look at how to make baked huevos rancheros.

    Easy huevos rancheros recipe with flour tortilla served with sauce

    About This Recipe and Why It Works

    This recipe for Huevos Rancheros comes from an old Mexican Cookbook I purchased nearly 40 years ago at a garage sale. Chock full of recipes from moms south of the border, some of our favorite Mexican recipes have come from this book.

    One of my big take-aways from this book is this easy recipe for how to make huevos rancheros.

    Huevos Rancheros is the classic Mexican Breakfast where eggs are served with a tortilla and salsa.

    Most recipes you’ll find the eggs are fried and then served with warmed or fried corn tortillas.

    For this hands-off version, the process becomes easier as the eggs are tucked into the salsa and baked. Which turns this into a healthy huevos rancheros recipe.

    The salsa starts with a sauté of sweet orange bell pepper, sweet onion, garlic and Poblano chiles in olive oil until soft and almost caramelized.

    Cumin and Mexican Oregano are added to spice things up. Chopped tomatoes, tomato paste and water are stirred in for a gentle simmer.

    You end up with an incredibly flavored sweet and savory salsa type sauce that is thick enough to create wells to house the eggs.

    Which makes things super easy because it’s simply baked in the oven for a no-mess easy Huevos Rancheros recipe.

    The end result is a little different than the authentic style of Huevos Rancheros that you might find in a Tex-Mex style restaurant, as there’s no refried beans involved. And no fried eggs that have to be done all at the same time.

    If you’ve been wanting to learn how to make huevos rancheros at home, I’d urge you to give this easy version a try.

    Ingredients You’ll Need

    Ingredients to make easy huevos rancheros
    • Tomato Paste: Rich tomato paste may be my favorite pantry item of all times. It’s concentrated, it’s rich in flavor and adds nuance and body to this easy ranchero sauce.
    • Orange Bell Pepper: I’ve chosen orange bell pepper for it’s sweetness and the color variation it adds to the overall appearance of the sauce.
    • Cotija Cheese: Cotija is a Mexican crumbling cheese, dry in texture and salty in flavor. Its makes a great topping for any Mexican entree
    • Diced Tomatoes: Any canned chopped tomatoes will work, but I choose Red Gold Brand because they are chopped smaller and will break down quicker to make any sauce. (I’ve received no compensation for mentioning this brand)
    • Eggs: 4 large eggs.
    • Spices and Seasonings: Cumin and Mexican Oregano. Go hand in hand to season so many Mexican entrees.
    • Poblano Peppers: One of my favorite chile pepper varieties I use in Mexican recipes. Earthy, and similar in flavor to green bell peppers, Poblano peppers bring a kick of heat.
    • Onion and Garlic: Sweet or yellow onion and fresh cloves of garlic.
    • Cilantro: Optional, for garnish.

    Pro-Tip: With it’s sticky texture, garlic can be a chore to chop. Try grating peeled garlic using a micro-plane zester, or thin slicing it with a Mandolin Slicer.

    Ingredient Substitutions and Swaps

    • Bell Pepper: Substitute a red or yellow bell pepper for the orange bell pepper. All of these are a sweeter variety of bell pepper than green bell peppers and will add color.
    • Chile Pepper: If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.
    • Oregano: Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don’t have it, regular oregano will work fine.
    • Tortillas: Rather than warm flour tortillas, heat some corn tortillas by wrapping them in a damp towel, placing them in a plastic bag. Don’t seal the bag and microwave them for about 3 minutes at 50% power. Serve the eggs and sauce over the corn tortillas rather than on the side. Using corn tortillas will also make this a more healthy huevos rancheros by reducing carbs.
    • Cheese: Feta cheese is similar to Cotija, with just tangier flavor. It can be used in substitution for the Cotija.

    How To Make Huevos Rancheros.

    • sauteeing vegetables for easy ranchero sauce
      Step 1
    • how to make ranchero sauce with vegetables, tomato paste and chopped tomatoes
      Step 2
    • Step 1: Start making the easy ranchero sauce by chopping and sauteeing the vegetables in olive oil until tender.
    • Step 2: Add the tomato paste and the chopped tomatoes.
    Easy ranchero sauce to make baked huevos rancheros
    Step 3
    • Step 3: Add the water (or stock). Bring to a boil and then reduce to medium heat and simmer until the sauce thickens into a lush gravy type consistency.
    placing raw eggs into salsa wells for baked huevos rancheros
    Step 4

    Step 4: Using a large spoon, or soup ladle, make wells in the sauce. Carefully break eggs into the wells.

    baked eggs in salsa for easy huevos rancheros
    Step 5

    Step 5:  Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness. Use a large serving spoon to scoop out individual portions to plates and voila! You have an easy huevos rancheros recipe for breakfast.

    FAQ’S AND TIPS

    How Long To Bake Eggs?

    The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

    What To Serve With Huevos Rancheros

    This recipe is chock full of fresh vegetables, which means is comes with it’s own vegetable side dish. Other side dish ideas for this Mexican Breakfast would be simple seasoned black beans, Crockpot Cowboy Beans, or Easy Instant Pot Refried Beans. Or a potato side dish like Oven Roasted Skillet Potatoes.

    Baked Huevos Rancheros

    I hope you give quick baked huevos rancheros a try. And if you do, please come back and give the recipe a star rating and scroll down and leave a comment about your experience with the recipe.

    And if you have a favorite recipe for ranch style eggs, let me know, I’d love to try your version.

    More Mexican Breakfast Recipes:

    • Overnight Make Ahead Breakfast Burrito Casserole
    • Avocado Scrambled Egg Breakfast Burritos
    • Hatch Green Chile Quiche with Bacon
    • Southwestern Chorizo Biscuit Strata

    And if you’re looking for even more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye opening, welcome the morning ideas. Including the most popular breakfast recipe on my site for Home Fried Potatoes with Ham.

    Easy huevos rancheros recipe with flour tortilla served with sauce

    Baked Huevos Rancheros

    Baked Ranch Style Eggs, served with a warm flour tortilla, chopped avocado and Crockpot Cowboy Beans. Sprinkled with Cotija cheese and cilantro.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 332kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 small sweet onions chopped, about 1 1/2 cups
    • 3 cloves garlic chopped
    • 2 orange bell peppers chopped
    • 2 poblano peppers deveined, deseeded, chopped
    • 2 Tablespoons olive oil or shortening
    • 2 teaspoons Mexican Oregano dried
    • 1 teaspoon Cumin
    • salt and pepper to taste
    • 2 cans tomatoes diced, or two large ripe tomatoes chpped
    • 1/2 Cup Tomato paste
    • 1/2 Cup Water or chicken broth
    • 4 large eggs
    • 2 Tablespoons Cilantro leaves chopped
    • 1 large avocado pitted, peeled and sliced or rough chopped
    • Cotija cheese for garnish
    Prevent your screen from going dark

    Instructions

    • In an oven safe skillet (cast iron works great) Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden.
    • Add the oregano, cumin and salt/pepper to taste. Cook for 2 minutes.
    • Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
    • Using the back of a large serving spoon or soup ladle, make 4 wells in the sauce.
    • Carefully break the eggs into the wells.
    • Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness.
    • Use a large serving spoon to transfer eggs/tomato sauce to serving plates. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour tortilla.

    Notes

    If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.
    Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don’t have it, regular oregano will work fine.
    How Long To Cook Eggs: This is simply a guide, I’d check them every five minutes to achieve desired doneness. The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

    Nutrition

    Calories: 332kcal | Carbohydrates: 31g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 354mg | Potassium: 1105mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2966IU | Vitamin C: 145mg | Calcium: 115mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Baked Huevos Rancheros Recipe … It’s What’s for Breakfast.

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    Reader Interactions

    Comments

    1. Karen (Back Road Journal) says

      April 27, 2021 at 7:58 am

      Your version of huevos rancheros is great when you are cooking for a crowd.

      Reply
    2. John / Kitchen Riffs says

      April 14, 2021 at 8:00 am

      Love this dish! And it’s so versatile and flexible too — loads of ways to vary it. This looks wonderful — thanks.

      Reply
    3. Chris says

      June 09, 2013 at 2:29 pm

      Wow that looks fabulous! I could eat that for dinner too. Cotija cheese rocks my socks too, it’s salty and has a touch of umami to it.

      Reply
      • Lea Ann says

        June 09, 2013 at 4:23 pm

        I agree Chris. Love Cotija.

        Reply
    4. Susan says

      June 05, 2013 at 4:04 pm

      What an incredibly delicious breakfast! I’ve never made huevos rancheros at home but would love to try it.

      Reply
      • Lea Ann says

        June 05, 2013 at 4:38 pm

        This is a pretty easy version Susan. I’ve tried others that were somewhat of an “ordeal”

        Reply
    5. Karen (Back Road Journal) says

      June 05, 2013 at 1:55 pm

      I love huevos rancheros and your recipe sounds especially good.

      Reply
      • Lea Ann says

        June 05, 2013 at 4:38 pm

        Why thank you Karen. 🙂

        Reply
    6. Cathy at Wives with Knives says

      June 05, 2013 at 8:04 am

      Oh yum, I love Mexican food and this is one of my favorite dishes. I can think of all kinds of ways to use that sauce.

      Reply
      • Lea Ann says

        June 05, 2013 at 4:44 pm

        About that sauce: me too Kathy. I always use it on something. Burritos, fish … it’s very good.

        Reply
    7. Larry says

      June 05, 2013 at 6:26 am

      “I’d urge you to give this a try.” – count me in. Super good looking and sounding breakfast LA and I like the baked part. I can see that sauce going well with many things or just eating it with a spoon :-). I’m headed over to check out the Cowboy Beans next.

      Reply
      • Lea Ann says

        June 05, 2013 at 4:45 pm

        Larry, I hope you try it and I hope you let me know how you like it. It’s one of my favorite and I was surprised when I realized I had never blogged about it. Those Cowboy beans are good and easy. Do you have a crockpot?

        Reply
    8. Pam says

      June 04, 2013 at 5:06 pm

      I’ve always wanted to try this!

      Reply
      • Lea Ann says

        June 05, 2013 at 4:45 pm

        This is an easy and uncomplicated version Pam.

        Reply
    9. Karen says

      June 04, 2013 at 2:32 pm

      I have been craving a good mexican breakfast. This looks yummy!

      Reply
      • Lea Ann says

        June 05, 2013 at 4:46 pm

        Thanks Karen. Hope you give it a try.

        Reply
    10. Rocky Mountain Woman says

      June 04, 2013 at 8:57 am

      Huevos Ranchero is my all time favorite breakfast. I can’t wait to try this version, it looks just about perfect….

      Reply
      • Lea Ann says

        June 05, 2013 at 4:46 pm

        This is an easier version than some Karen. Hope you like it.

        Reply
    11. Karen Harris says

      June 04, 2013 at 7:53 am

      Love, love, love huevos rancheros! Now I am starving. Off to the store for eggs.

      Reply
      • Lea Ann says

        June 05, 2013 at 4:46 pm

        Pick me up some too. 😉

        Reply
    12. Jenn says

      June 04, 2013 at 6:13 am

      That looks amazing, Lea Ann! The best plate of Huevos Rancheros I’ve seen in a long time 🙂

      Reply
      • Lea Ann says

        June 05, 2013 at 4:47 pm

        I hope you give it a try Jenn.

        Reply
    13. Curt says

      June 04, 2013 at 5:13 am

      My kinda breakfast. What an awesome recipe. I’ll have to try this one! Pinned it for you too.

      Reply
      • Lea Ann says

        June 05, 2013 at 4:47 pm

        Thanks so much for that Pin Curt. I appreciate that.

        Reply
    14. Happy Valley Chow says

      June 03, 2013 at 2:18 pm

      That is my kinda dish! I love anything with eggs, that sounds fantastic 🙂

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Lea Ann says

        June 05, 2013 at 4:47 pm

        Me too Eric! I’m pretty sure I could eat them every day.

        Reply
    15. Vickie says

      June 03, 2013 at 1:44 pm

      I finally tried Huevos Rancheros last summer and loved it. Now I’m dying to give this version a try. Looks really delicious! BTW, how attached are you to that red and green plate? 😉

      Reply
      • Lea Ann says

        June 05, 2013 at 4:48 pm

        Thanks Vickie. This is an easier version than some recipes. And LOL, you’ve commented on those plates before. You might find them in the mail one of these days.

        Reply
        • Vickie says

          June 12, 2013 at 2:07 pm

          🙂

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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