I can’t believe I haven’t shared my love for huevos rancheros with you yet. It’s about time I introduce you to one of my favorite dishes, but first, let me give you a bit of background on my experience with it.
It took me quite a while—24 years, to be precise—to appreciate huevos rancheros. As a child, my dad would always order this dish whenever we visited Mexican restaurants. A massive plate would be placed in front of him, filled with refried beans and other ingredients I was too young to appreciate. The sight of the runny fried egg was enough to turn me off, so I would focus on my own meal, happily drowning yet another chicken finger in ketchup. (Yes, I was that kid who always opted for chicken fingers at every dining outing. Extra ketchup, please).
That child had a strong aversion to eggs, and even now, the adult version of me still hasn’t developed a taste for fried eggs. I can manage scrambled eggs, provided they’re mixed with a bit of milk and loaded with vegetables. So, when Kathleen enthusiastically praised huevos rancheros last year, I decided to try the dish—but with scrambled eggs instead of fried. I followed Smitten Kitchen’s technique, scrambling the egg first before adding it to the tortilla.
Dad, you were spot on. Huevos rancheros are incredible.
Whether served scrambled or fried, huevos rancheros may just be the ideal meal—light, satisfying, nutritious, and incredibly fresh. It’s my go-to breakfast on both weekdays and weekends. It’s also my choice for lunch when nothing else appeals to me. After a hectic day at work, it’s the dish I yearn for. On tough days, huevos rancheros have the power to lift my spirits.
My version diverges significantly from the classic Mexican recipe and is quite distinct from the typical beige Tex-Mex offerings. But that’s perfectly fine. If you’re a purist who can’t fathom a huevos rancheros without the fried egg, think of it as a tostada topped with scrambled eggs or an omelet resting on a corn tortilla. Sounds delicious, doesn’t it?
Scrambled Huevos Rancheros
Ingredients:
- 1 corn tortilla
- 1 egg
- scrambled
- Dash of milk
- ¼ cup shredded cheese (Monterey Jack
- cheddar
- or mozzarella)
- Toppings of your choice
Instructions:
- 1. In a small bowl
- scramble your egg with a dash of milk. 2. Heat a small pan (I use an 8-inch cast iron skillet) over medium heat. Butter the skillet or spray it with cooking spray. 3. Place the tortilla in the pan. Let it warm up on one side
- then flip it. Repeat if you want an extra crispy tortilla. 4. Once both sides are hot
- sprinkle cheese onto the tortilla. Leave the center alone and cover the perimeter with cheese. 5. Once the cheese has melted
- slowly pour the egg mixture onto the center of the tortilla. It will overflow onto the pan
- which is fine. 6. Use a wooden spoon to push the eggs around the perimeter of the pan
- scooting the set pieces to the center of the tortilla. 7. Once you’ve redistributed all the eggs to the tortilla
- use a big spatula to flip it over and cook for about 20 seconds. 8. Flip it back onto your plate and top with whatever toppings you like!