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Easy Huevos Rancheros

serves 4

I like to make these on the rare weekend mornings we get to sleep in. Because I don't usually plan this breakfast (or brunch) ahead, I usually use a little can of Herdez salsa verde. But if you want to go all out, you can make your own salsa with this recipe.

Read more about this recipe in Jeanne Kelley's Blue Eggs and Yellow Tomatoes cookbook.


4 corn tortillas
1 tablespoon olive oil, plus extra for brushing
2 cups grated mozzarella cheese, lightly packed
1 teaspoon ground cumin
4 eggs
1 cup salsa verde (canned or homemade)
1/4 cup chopped fresh cilantro
1 avocado, sliced
Salsa picante


prep: 5 minutes
total: 25 minutes


baking sheet
heavy, large skillet


1. Preheat oven to 400F. Brush both sides of the tortillas with olive oil and arrange them on a baking sheet. Bake until crisp, about 15 minutes. Remove tortillas from the oven.

2. Preheat broiler. Sprinkle each tortilla with 1/4 cup cheese and 1/4 teaspoon cumin and return them to the baking sheet. Broil tortillas until the cheese melts, about 2 minutes.

3. Heat 1 tablespoon olive oil in a heavy, large skillet over medium heat. Add the eggs and fry them, just until the whites set, about 2 minutes. Top each tortilla with an egg and season with salt. Sprinkle the eggs with the remaining 1 cup cheese and broil just until the cheese melts (the egg yolks should still be soft), about 3 minutes.

4. Meanwhile, add the salsa verde to the same skillet and bring it to a simmer. Transfer the egg-topped tortillas to plates. Spoon the salsa verde over the eggs, sprinkle with cilantro and garnish with avocado slices. Drizzle the eggs with salsa picante.

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