Dinner

Fresh Veggie Huevos Rancheros Recipe

Name: Fresh Veggie Huevos Rancheros Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 Free Range Eggs; 2 Small Corn Tortillas; 4 tablespoons Olive Oil (divided); 4 Tomatoes, diced; 2 Serrano Chilies, diced; 1/2 White Onion, diced; 1 clove Garlic, minced; 1 bunch Fresh Cilantro, chopped; 1 cup Water; 1/2 tablespoon Chicken Bouillon Powder; Salt, to taste

ByCleo Brixton December 9, 2025December 9, 2025

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Introduction

Fresh Veggie Huevos Rancheros is a vibrant and satisfying Mexican breakfast dish that combines crispy corn tostadas with a flavorful tomato and chili sauce topped with sunny side up eggs. It’s perfect for starting your day with a burst of fresh, bold flavors.

The image shows two small black cast iron skillets on a white marbled surface, each holding a dish with two layers: a golden crispy tortilla base topped with a sunny-side-up egg with a bright yellow yolk and white edges, sprinkled with black pepper; half of the egg is garnished with chunky red salsa made of diced tomatoes and onions, along with fresh green cilantro leaves placed on the salsa. Nearby, a white napkin with a red cloth underneath peeks from under the top skillet, and a stack of yellow tortillas rests on parchment paper nearby. To the side, bright red cherry tomatoes rest on a white marbled surface alongside a blue egg carton and a single brown egg. A bowl with more chunky salsa and a spoon is partially visible near the bottom left corner. The whole setting is on a weathered teal wooden table. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 free range eggs
4 tomatoes
2 serrano chilies
1/2 white onion
1 clove garlic
2 small corn tortillas
4 tablespoons olive oil
1 bunch fresh cilantro
Salt to taste
1 cup water
1/2 tablespoon chicken bouillon powder

Instructions

Step 1: Heat 2 tablespoons of olive oil in a pan over medium heat. Fry the corn tortillas until they are crispy and golden like tostadas. Remove and set aside.
Step 2: Dice the tomatoes, fresh cilantro, white onion, serrano chilies, and garlic. Place them into a pot and bring to a simmer.
Step 3: Add 1 cup water, salt to taste, and chicken bouillon powder to the pot. Let the mixture cook gently to develop the sauce.
Step 4: In a separate pan, heat the remaining 2 tablespoons of olive oil. Fry the eggs sunny side up until the whites are set but the yolks remain runny.
Step 5: Place the crispy tostadas on serving plates. Spoon the warm vegetable sauce over them.
Step 6: Top each tostada with a sunny side up egg. Garnish with extra fresh cilantro if desired and serve immediately.

Tips & Variations

For extra heat, add more serrano chilies or a pinch of cayenne pepper to the sauce.
Use homemade corn tortillas for more authentic flavor and texture.
Try adding black beans or avocado slices on top for more protein and creaminess.
If you prefer, bake the tortillas in the oven with a light brush of oil instead of frying to reduce oil content.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Tostadas are best eaten fresh to maintain their crispiness, but you can keep extra tortillas stored in an airtight bag at room temperature for a day or two. Cooked eggs should be made fresh for best texture.