Huevos Rancheros

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  • Time icon
    Total Time
  • Serves icon
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based on 6 ratings

Eggs are poached in a skillet of spicy, smoky tomato sauce, then spooned out onto corn tortillas and topped with queso fresco (or any crumbly fresh cheese) and chopped cilantro.

recipe updated Apr 30, 2020


  • Onion icon
    120 g (about ¾)
  • Garlic clove icon
    Garlic clove
    8 g (about 1 ⅓)
  • Cumin seeds icon
    Cumin seeds
    ½ tsp (about 1.05 g)
  • Bay leaves icon
    Bay leaves
    3 (about 0.6 g)
  • Canned tomatoes icon
    Canned tomatoes
    800 g (about 2)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    100 g (about ½)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Egg icon
    6 (about 300 g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  1. Add onion, garlic clove, cumin seeds and bay leaves to a clean medium bowl
  2. Add canned tomatoes and chipotle peppers in adobo sauce to a clean medium bowl
  3. Heat a clean large cast iron skillet - medium heat
  4. Transfer onion mixture to large cast iron skillet
  5. Sauté until soft - medium heat
  6. Transfer vegetables to sauce
  7. Mix together
  8. Heat until bubbles form
  9. Cook until thick - 15 min
  10. Season with salt & pepper
  11. Crack egg the sauce
  12. Simmer until set - 5 min
  13. Assemble
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