Blork’s Own Huevos Rancheros

I love huevos rancheros, but I hate lining up with hipsters to overpay for underperformed ones at the various brunch spots in Montreal. So I applied my usual solution: I made it myself.

Before we move on, I should state that there is no one single definition of huevos rancheros (or more specifically, if there is it has been lost to time, evolution, and Americanization). Every restaurant seems to have its own variation, and sometimes the variations are almost beyond recognition. My inclination is that if your variation is too far off the mark, you should call it something else, as is done with huevos motuleños or huevos divorciados. But if it’s essentially just eggs on tortillas with a tomato-chili sauce and some fixings, then you’ve got huevos rancheros.

Note that traditionally, the eggs are either fried, or poached right in the tomato-chili sauce. But I like mine poached separately, so that’s how my recipe works.

First a photo, and then the recipe:

Blork's Own Huevos Rancheros

Food porn version here (Flickr members only)

Blork’s Own Huevos Rancheros

(Serves 2)


  • 4 eggs
  • 4 corn tortillas
  • 3 roma tomatoes, peeled, seeded, and chopped
  • 1/2 red or green sweet pepper, diced
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 chipotle pepper in adobo sauce, minced (add more if you have a very high tolerance for heat, but be careful because you don’t want to overwhelm the eggs)
  • 1/2 cup of beef or chicken stock (or water)
  • 1 cup grated Monterrey jack or similar cheese
  • 1 tbsp olive oil
  • Salt & pepper to taste

To serve:

  • Guacamole
  • Sour cream
  • Salsa (fresh made, or from a jar)
  • A bit of chopped fresh cilantro


(1) Make the Tomato-chili Sauce

In a saucepan, sauté the onion and sweet peppers in the olive oil for 2 or 3 minutes.

Add the garlic and cook for another 30 seconds or so.

Add the cumin and stir until fragrant (20-30 seconds).

Add the tomatoes and chipotle pepper, and stir-cook for 1 or 2 minutes.

Add the stock/water and tomato paste, lower the heat and cook for 5 or 10 minutes until thick and fragrant. Season with salt & pepper. Add a bit of water if it gets too thick. (It should be the consistency of  a chunky/saucy ketchup.)

(2) Cook the Eggs and Tortillas

Poach the eggs in a large sauce pan with 2-inches of almost-boiling water (with a tsp of white vinegar added). It should take about 3 minutes (longer if  you like them less runny).

While the eggs are poaching, warm up the tortillas in a large non-stick pan, moving them around so they don’t dry out and each one has a turn at the bottom of the stack.

(3) Assemble

Put two tortillas (overlapping) on each plate.

Put a generous couple of spoonfuls of the tomato-chili sauce on top of each pair of tortillas.

Divide the cheese and sprinkle over the warm sauce.

Place two poached eggs on top of each pair of sauced tortillas.

Place a big blob of salsa between the two eggs on each plate.

Add a blob of guacamole and sour cream on the side.

Sprinkle with a bit of chopped fresh cilantro.


5 thoughts on “Blork’s Own Huevos Rancheros

  1. Mmmm…that looks really good. Makes me wish I was eating your heuvos rancheros for lunch instead of what sits in front of me (sausage w/broccoli & mashed potatoes).

    Love, love, love eggs with salsa & guac. Yum. Where do you get your corn tortillas? They’re not always easy to find.

  2. You can get fresh locally made corn tortillas from the Mexican store at the Jean-Talon market (on the north side, close to Fromagerie Hamel). You can also get them at that Latino store on Boul. St-Laurent that’s between Marie-Anne and Mont-Royal (east side).

    The good news is they freeze very well. They’re dirt cheap (something like $3 for a kilo). What I do is take a kilo and divide them up into groups of 4 and 8. Wrap each group in a fold of wax paper, put the whole shebang into a zip-lock bag, and put it in the freezer. That way you can take out 4 or 8 as needed. (If you don’t separate them like this, it’s really hard to remove just a few as you need them, as they stick together until thawed.)

    Most (maybe all) of the local ones are made by Tortilleria Maya. Their factory is in Longueuil, a couple of clicks from chez nous. I haven’t made it over there yet to see if they have a factory outlet. :-)

  3. These look fantastic! I am going to run down to the coop, get some warm eggs, and make them!!

  4. Since I don’t eat eggs that much in the last few years, I’ve kinda forgotten that they are so flexible and you can cook & do so many things with them. The only eggs that I eat anymore are once a month or so when I visit this bar that makes very delicious chicken omelets. Yummm.

    You always make the best stuff and my mouth is watering.

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