Skip to main content
Breakfast Recipe

Huevos Rancheros with Blistered Salsa Roja

Alexandra Stafford

Huevos Rancheros with Blistered Salsa Roja

Alexandra Stafford

Avocado, sour cream, and beans would all be welcomed here, but keeping it simple also keeps these huevos rancheros light and fresh-tasting. Once you have the salsa made, which will keep for several days in the fridge, these take no time to whip up.

I like the tortillas that are made from a mix of cornmeal and flour. Check out the labels. These are a hybrid variety, with a nice corn flavor without a gummy texture.

Serves 4 to 6


Blistered Tomato Salsa

3 tablespoons grapeseed oil
1 1/2 pounds grape tomatoes, such as Juliet
Kosher salt
1 small onion, roughly chopped into 1-inch pieces
1 jalapeño, stem removed, seeds left intact, quartered
1 tablespoon tomato paste
2 cloves garlic, peeled and smashed
1/2 teaspoon whole cumin seeds or ground cumin
1/4 cup packed cilantro, stems and all
1 tablespoon fresh lime juice

For Serving

Eggs, however many you wish
Tortillas, however many you wish
Grated cheese, such as Cheddar or Monterey Jack
Sliced scallions, and lime wedges, for serving, optional


To make the salsa:

Heat a large cast-iron skillet over medium heat for 5 minutes. Add 1 tablespoon of the oil, the tomatoes, and 1 teaspoon salt. Cook, stirring occasionally, until the tomatoes are lightly charred and blistered, about 10 minutes. Transfer to a food processor or blender but don’t blend just yet.

Heat the remaining 2 tablespoons oil in the same skillet over medium heat until shimmering. Add the jalapeño and onion and cook until lightly charred, about 8 minutes—it’s okay if the seeds and skins are looking brown and blistered. Stir in the tomato paste, garlic, 1 teaspoon salt, and the cumin and cook, stirring, until fragrant, about 30 seconds. Transfer to the food processor or the blender holding the tomatoes. Add the cilantro and lime juice. Process until smooth.
Transfer to a bowl. Set aside or cover and refrigerate until ready to use.

For the eggs and tortillas:

Bring a medium-sized, covered pot of water to a boil. Preheat the broiler to high. Crack as many eggs you are using into individual ramekins. (If poaching more than 4 eggs, do this in batches, reboiling the water between batches.)

Remove the water from the heat. Drop in the eggs, one at a time, into the pot. Cover pan and set aside for 3 minutes, or until the whites are set but yolks are still runny—test by lifting an egg from the water with a slotted spoon and touching gently. Transfer to a paper-towel-lined plate.

Meanwhile, lightly rub each tortilla with oil on each side, and set it on a broiler pan or on a cooling rack set on a sheet pan. Broil for 2 minutes, watching closely, or until lightly golden. Flip the tortillas, and broil again for 1 to 2 minutes or until lightly golden. Remove pan from broiler.

Top each tortilla with 2 tablespoons of salsa and a poached egg. Sprinkle with cheese to taste. Return pan to the broiler and cook 1 to 2 minutes or until the cheese has melted.

Remove the pan from the broiler. Sprinkle each tortilla with scallions, if using, and serve with lime wedges and more salsa on the side.

Find it online:

Reader Comments

No comments yet

Try it

Sign up for a free membership and set up your dashboard. Get a taste of our rich content and view up to 12 tomatoes, recipes, bugs, articles, and videos on us!