Huevos Rancheros Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Oil4 Tablespoon (Divided)
 Minced onion1⁄4 Cup (4 tbs)
 Canned tomatoes1 Pound, broken up (1 Can)
 Worcestershire sauce2 Teaspoon (Lea & Perrins)
 Salt1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Chili powder1⁄2 Teaspoon
 Butter/Margarine6 Tablespoon (Divided)
 Eggs12 Small (Divided)
 Ripe avocado1 , peeled, pitted, and chunked

Nutrition Facts

Serving size: Complete recipe

Calories 3616 Calories from Fat 2106

% Daily Value*

Total Fat 236 g363.5%

Saturated Fat 83.7 g418.6%

Trans Fat 0 g

Cholesterol 2122.2 mg

Sodium 4656.8 mg194%

Total Carbohydrates 280 g93.4%

Dietary Fiber 52.5 g209.9%

Sugars 23 g

Protein 106 g212.2%

Vitamin A 174% Vitamin C 109.7%

Calcium 74.9% Iron 130.6%

*Based on a 2000 Calorie diet


In a medium saucepan, heat 1 tablespoon of the oil.
Add onion; saute for 1 minute.
Add tomatoes, Lea & Perrins, salt, sugar, and chili powder.
Bring to boiling point.
Reduce heat and simmer uncovered for 15 minutes.
In a large skillet heat remaining 3 tablespoons oil.
Add tortillas, 3 at a time; fry lightly, about 1 minute.
Drain tortillas on paper towels; keep hot.
In the same skillet melt 2 tablespoons of the butter.
Crack 4 eggs into the skillet; fry lightly.
Repeat, using remaining butter and eggs.
Place an egg on each tortilla.
For each serving, spoon tomato sauce on an individual serving plate; place 2 egg-topped tortillas over sauce.
Garnish with avocado chunks.