Huevos Rancheros

Posted on by Katie
Estimated read time 4 min read

Hi Everyone!

Oh my goodness do I have a delicious, super quick and easy recipe for you today! I got a craving the other night for huevos rancheros so we made a quick batch for dinner and I already want it again. It was great for dinner after the gym (not a lot of time to fuss in the kitchen) and I boosted the protein by adding a whole can of chickpeas. I based the recipe on this one from Simply Recipes but made a few tweaks. I incorporated most of my edits either in the recipe or the notes section, but in case you want all the nitty gritty:

  • I used organic chickpeas, organic tomatoes (this is my FAVORITE brand), organic tortilla chips, and free-range eggs
  • I used a Vidalia onion because I love them sooo much, but a yellow onion would work just as great
  • I had mine with tortilla chips but you can omit them if you prefer to eat less starchy carbs
  • I also had mine with one egg, so I wrote the recipe as 1 egg per person, but you can top them with however many eggs make you happy

Huevos Rancheros

  • 2 tbsp Olive Oil (or butter, separated)
  • 1 Vidalia Onion (diced)
  • 28oz can Fire-Roasted Diced Tomatoes
  • 7oz can Chopped Green Chiles
  • 1 can Chickpeas (rinsed)
  • 1 tsp Chipotle Powder
  • 4 Eggs (Fried)
  • Tortilla Chips

Optional

  • Cheese (shredded)
  • Guacamole
  • Salsa

  1. Heat 1 Tbsp of the olive oil (or melt 1 Tbsp of the butter) on medium heat in a non-stick frying pan and cook the onions until they’re translucent.

  2. Add the tomatoes* with their juices, the chiles, chickpeas, and chipotle powder* to the onions and stir to mix together. Heat on medium-high heat until the mixture begins to bubble. Turn down the heat to medium-low and cook for 10 minutes, stirring occasionally.

  3. While the tomato mixture cooks, in a separate pan, heat the remaining olive oil (or butter) and fry the eggs. At the same time, portion out tortilla chips for each person onto a plate, and warm each plate in the microwave for a few seconds (25-30 seconds depending on the strength of your microwave) until the chips are warm but not hot.

  4. Once everything is done, layer all the ingredients on the plate with the chips on the bottom, followed by the tomato mixture, and top it off with a fried egg. You can add additional toppings like shredded cheese, guacamole, and salsa.

  5. Enjoy!

Notes:

About the protein: You could certainly add additional or other proteins instead of the chickpeas if you wanted. Shredded chicken would be great, I’ve seen recipes that call for chorizo so that’s an option too. I’d also bet ground meat (beef, chicken, turkey, etc.) would go really well, although I would probably season it first with some taco seasoning, chili powder, and/or smoked paprika so it wouldn’t be too bland. 

For the tomatoes – You can use two 14.5oz cans or one 28 oz can; I prefer fire roasted but you can use any flavor you like or even fresh tomatoes.

For the chipotle powder – If you don’t have this you can use chili powder, or taco seasoning if you want less heat. I used 1 tsp and the dish had a good amount of heat (which was offset by the tortilla chips and guacamole), but you can add more, less, or omit it all together depending on how much spice you want.

Optional Toppings: I put shredded cheddar cheese on top of mine but I don’t think it added much either way in terms of flavor. But if cheese is your jam, and I totally am on board with that, I suggest cheddar cheese or pepper jack. I bet Cotija cheese would also be amazing, I just haven’t been able to find it locally.

If you try it, let me know! Post in the comments below or use the tag #earthchickeats on social media!

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