El Ranchero Recipe
Huevos estrellados bañados en salsa de tomate (Fried eggs topped with tomato sauce)
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Ingredients
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Tomato sauce (Salsa)
Eggs and assembly
Method
Tomato sauce (Salsa)
- 1
Prep and roast
Quarter the tomatoes. Roughly chop the white onion. If using jalapeño/serrano, halve and remove seeds for less heat. Place tomatoes, half the chopped onion, the chile, and whole garlic cloves on a baking sheet or comal; broil or roast on high for 8–10 minutes until skins blister and tomatoes soften, turning once for even charring.
- 2
- 3
Cook the salsa
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the blended tomato mixture and cook, stirring occasionally, until it reduces and deepens in color, about 8–10 minutes. Stir in cumin, oregano, salt, black pepper, and sugar (if using). Adjust salt and heat to taste. Simmer another 2 minutes. If the sauce is too acidic, add the sugar; if too thick, add 1–2 tablespoons water. Stir in chopped cilantro off the heat if using. Keep warm on low while you fry the eggs.
Eggs and assembly
- 4
Heat the pan
Use a large nonstick or well-seasoned skillet. Add 3 tablespoons vegetable oil and 1 tablespoon butter (if using) and warm over medium-high heat until shimmering and the butter is melted. The oil should be hot but not smoking; this helps create lacy, crispy edges on the eggs.
- 5
Fry the eggs
Crack each egg into a small bowl or ramekin (this prevents broken yolks and makes it easier to place them). One at a time, gently slide eggs into the hot oil, spacing them so they don't touch. Fry until whites are set but yolks remain runny, about 2–3 minutes for large eggs. For slightly less runny yolks, cover the pan for the last 20–30 seconds. Season each egg with a light sprinkle of salt and pepper while cooking.
- 6
Assemble El Ranchero
Arrange warm tortillas on plates (2–3 per person). Spoon a generous ladle (about 1/2 cup) of the warm tomato sauce onto each tortilla to create a saucy base. Using a slotted spatula, transfer 1–2 fried eggs per serving onto the sauced tortillas. Spoon additional sauce over the eggs so they are nicely coated but yolks remain accessible for breaking.
- 7
Serve
Garnish with crumbled queso fresco or cotija and additional chopped cilantro if desired. Serve immediately with warmed refried beans on the side and extra tortillas. To eat, break the yolk so it mixes with the tomato sauce and soak up with tortillas.