Huevos Rancheros

I found this recipe on Facebook by : Maria Del Carmen

Hi Everyone!! My name is Maria Del Carmen, and I love to eat and get down in the kitchen and cook my little heart out!! Excited to be posting for the first time and sharing my flare of traditional Mexican cuisines. Hope you all enjoy and stay safe ???

Disclaimer: I don’t measure when cooking, I pretty much eyeball my ingredients and taste as I go. So please bare with me.


  • 1 Large skillet or braisers
  • 1 Medium skillet
  • 2 tbsp olive oil, divided
  • 2 tbsp of cilantro, divided
  • 4 tbsp of butter, divided
  • 1 Tomato roughly chopped
  • 1/2 red onion roughly chopped
  • 3 cloves garlic, minced
  • 1 8oz can of El Pato Tomato Salsa Sauce
  • Dash of salt/ Black pepper or as your liking
  • Dash of Cumin
  • 1 cup of chicken broth or vegetable broth.
  • 1 Serrano or jalapeno (optional)
  • 4 to 5 eggs
  • 1 1/2 cup diced potatoes golden potatoes
  • 8 oz of spanish chorizo (chop in small cubes)
  • 2 tbsp of Ketchup or (give or take if you want more for hint of sweetness)
  • 1/4 Mexican or mozzarella cheese
  • Bag of Spinach or your favorite greens (optional)


CHORIZO: Heat large skillet to medium heat, add 1 tbsp of butter and 1 garlic clove minced, saute for 2 min, then add the chopped spanish chorizo, saute for 5 min and then set aside chorizo.

POTATOES: In the same skillet that the chorizo was in, add 2 koi tbsp oil & 2 tbsp of butter over medium heat, add 2 garlic clove minced, let garlic saute for 2 min. Add the potatoes and a dash of salt. Saute the potatoes until crispy golden browned out the outside and soft from the inside. Set aside with chorizo.

CHORIZO & POTATOES: In a different skillet over meduim heat, combine chorizo and potatoes till evenly combined. Lower heat to low till ready to serve.

SAUCE: In the same skillet that the potatoes were in, Heat 1 tbsp of butter over medium heat. Add the onions, chopped tomato, 1 tbsp of cilantro, 1 serrano (optional), saute until soft. Add El Pato sauce, 2 tbps of ketchup, 1 cup of chicken broth and salt for taste. Simmer for 10 minutes medium. (If sauce has thickened, add more broth and seasoning as needed to even out taste) you want a medium consistency of the sauce not watery or thick.

EGGS: After sauce has simmered, add eggs into sauce. Use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) cook the eggs for 10 minutes. Remove from heat and keep cover on for another 5 minutes. This should give you medium-soft yolks . Leave the cover on on as much as possible during this time, if the eggs jiggle a lot, they’re probably not done, cover till not jiggling.
(if you want the yolk semi-hard, leave on stove additional 5 min before removing from stove) Top with cheese, garnish with cilantro and cover till ready to serve and keeps the dish warm.

PLATING: Lay a bed of spinach on the plate, add chorizo and potatoes on top of the spinach, grab a spoon, add egg w/ sauce on top of chorizo and potatoes. You can garnish again with cheese and remaining cilantro.