Salsa Verde huevos rancheros are a wonderful, quick breakfast or brunch made with my smoky Salsa Verde sauce and a quick guacamole schmeer.
Salsa Verde Huevos Rancheros are a frequent weekend brunch in the Frank family. As the name suggests, these huevos rancheros are made with Salsa Verde, a fantastic sauce that I usually make on the weekends and keep in the freezer for an easy weeknight dinner. Precisely because the salsa is made in advance, Salsa Verde Huevos Rancheros are also an option for weekday mornings.
These Salsa Verde Huevos Rancheros involve a fried egg (I like to make mine sunny-side up), a lightly fried corn tortilla, a guacamole schmeer that is a simple matter of using a fork to mash half of an avocado with some salt, pepper, and lime juice: I do this right on my cutting board. I slice up the other half of the avocado for garnish. I don’t use any beans in this Huevos Rancheros recipe, though you are more than welcome to do so and amp up the protein.
How to make Salsa Verde Huevos Rancheros
I hate flipping eggs, so mine are always sunny-side up. You are more than welcome to make yours over-easy or to your liking. For safety (i.e., in case I crack the yolk or drop in a piece of shell) I crack my eggs into separate ramekins. I put olive oil (or butter, or both) into a pan over medium heat and add the egg(s) along with a pinch of salt and a dash of pepper. When the egg white is starting to set up and turn uniformly white, I cover it with the lid and turn the heat to low. I remove egg when there’s no detectable runniness, but before the yolk turns pale. It’s great if you have a skillet with a see-through cover so you can watch the egg carefully.
Preparing the tortilla
I get the tortillas ready while the egg is cooking. Lots of recipes will tell you to fry the tortillas in a significant amount of olive oil or lard, but I go lighter and either lightly brush both sides of the tortilla with olive oil or spray them with cooking spray. Then I lay the tortillas in a hot cast-iron pan to toast for about 30 seconds on both sides (you want a single layer of tortillas).
To assemble each serving of salsa verde huevos rancheros, I spread some guac schmeer on the tortilla, lay the egg on top, and drizzle on some salsa verde. I put more of the schmeer on the side, along with avocado slices, some cilantro, and sometimes even minced onion for garnish.
And there you have it! A festive, healthy breakfast that’s fancy enough for weekends, but easy enough for weekday mornings. Enjoy!
If you want more Latin American-inspired recipe ideas, check out my Mexican-Inspired Recipes for Cinco de Mayo!
Salsa Verde Huevos Rancheros
- 3 tbsp olive oil, - divided
- 2 eggs
- 2 tortillas
- 1 avocado, - divided
- 2 tbsp Salsa Verde - (from my recipe in the Notes, or your favorite jarred variety)
- 1/2 tsp salt - or to taste, divided
- 1/4 tsp pepper - or to taste, divided
- 1/2 tsp fresh lime juice
- 1/4 cup chopped cilantro, - for garnish (optional)
- 1/4 cup minced onion, - for garnish (optional)
- Make the guacamole: cut the avocado carefully in half, slicing gently around the seed. Remove the seed. Scoop one half of the avocado onto a cutting board. Add the remaining salt and pepper and the lime juice. Mash and mix with a fork.
- Take the remaining 1/2 avocado peel-side-down in the palm of your non-dominant hand; using a paring knife, carefully make ~1/4" slices along the length of the avocado (be VERY careful not to go through the peel! See Recipe Note 2). Gently scoop the slices out of the peel with a spoon and arrange on plates.
- Crack eggs into separate ramekins. Heat 2 tbsp. of the oil in a non-stick skillet over medium heat. When the oil is hot, gently add the eggs and sprinkle each with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. When the egg whites are starting to set up and turn white, add a cover (preferably see-through) and reduce heat to low. Remove the egg from the heat when the egg white is fully cooked, but before the yolk turns pale.
- Meanwhile, place a cast-iron skillet over medium-high heat. Brush the tortillas evenly with olive oil on both sides and lay in the skillet. When the tortillas are toasted on one side, flip them and toast the other side. When both sides are nicely toasted, remove the tortillas to a plate.
- Add some guacamole schmeer to each tortilla and set on a plate. Top each with an egg and a drizzle of salsa verde. Garnish with cilantro, onions, and avocado slices and serve.
- You can find my Salsa Verde recipe here.
- If you don't feel comfortable dealing with the avocado using this method, simply remove the peel, place the avocado half onto a cutting board with the widest part down, and make ~1/4" slices that way.
|Fresh Salsa Verde: this salsa gets its great flavor from charred green peppers and onions. It’s a great weekend cooking project that results in a delicious sauce that serves not only as a fantastic dip for chips, but also as the base for such wonderful meals as Green Chile Pork|
|A Saga of Salsa: a meal plan using fresh salsa verde in Pork Salsa Verde, Enchiladas Suizas, and Salsa Verde Huevos Rancheros.|
|Pico de Gallo: a zippy, spicy Pico de Gallo recipe that is perfect for football parties and potlucks. Serve alongside a bowl of sturdy tortilla chips.|