Huevos Rancheros

Huevos Rancheros

The best huevos rancheros start with perfectly fried eggs, crispy tortillas and pimiento stuffed spanish manzanilla olives to bring some zing. It's an irresistible Sunday breakfast.

  • prep
  • cook
  • 2 servings


  • 2 (6 to 7 inch) flour tortillas

  • 2 tablespoons canola oil or melted butter, divided

  • 1/2 teaspoon chili powder

  • 4 eggs

  • 1/3 cup salsa or picante sauce

  • 1/3 cup sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

  • 2 tablespoons ketchup

  • 1/2 cup (2 oz.) shredded Mexican blend or Cheddar cheese

  • 2 tablespoons chopped cilantro

Cooking Directions

  1. Heat oven to 400°F.

  2. Brush both sides of tortillas lightly with 1 tablespoon of the oil or butter. Sprinkle chili powder over both sides of tortillas; place on a baking or cookie sheet. Bake 4 minutes; turn. Continue baking until golden brown and crisp, 4 to 5 minutes longer.

  3. Meanwhile, heat remaining 1 tablespoon oil or butter in a large nonstick skillet over medium heat. Cook eggs in oil sunny sides up or over easy as desired.

  4. Transfer tortillas to serving plates; top with eggs.

  5. Add salsa, olives and ketchup to same skillet.

  6. Cook and stir mixture over medium-high heat until very hot, about 1 minute.

  7. Spoon sauce over eggs; top with cheese and cilantro.


  • Calories551
  • Fat38g
  • Protein22g
  • Cholesterol397mg
  • Total Carbs32g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.