Huevos Rancheros

Looking across a cast iron skillet with poached eggs in a tomato sauce.

Huevos Rancheros is a Mexican farm dish that translates basically as ‘rancher’s eggs’. There are a lot of variations, but the essential elements seem to be cooked in a tomato-type salsa with eggs, which can be fried.

This one-pot version can be cooked in a skillet or Dutch oven. The eggs are poached directly in the tomato salsa for added flavor.

Personally, I like to eat them as is, pretty much straight out of the pan. Huevos Rancheros can also be served with other Mexican traditional elements such as on tortillas and topped with guacamole or sour cream.

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Looking down into a skillet of Huevos Rancheros
Eggs are poached in a spicy tomato sauce in Huevos Rancheros.
Close up of a poached egg in a tomato and onion sauce with cilantro leaves.
You can eat huevos rancheros as is or serve them with tortillas and guacamole.
Looking across a cast iron skillet with poached eggs in a tomato sauce.
This one-pot meal is quick and easy to cook, but packed with flavor.

Huevos Rancheros Recipe

Looking across a cast iron skillet with poached eggs in a tomato sauce.
Huevos Rancheros (rancher’s eggs) is a Mexican-inspired dish. There are many variations, but this is a one-pot skillet version for a hearty camp breakfast.
Preparation 10 minutes
Cook 25 minutes
Ready in 35 minutes
Servings 2 Servings
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  • 2 tablespoons butter
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 bell pepper diced
  • 1/2 chili pepper finely diced
  • 3 mushrooms sliced (optional)
  • 1 can (14 oz) diced tomatoes
  • 1 sprig cilantro choppped
  • salt and pepper to taste
  • 4 eggs
  • 1/2 cup shredded Mexican cheese
  • 1 sprig cilantro leaves to garnish


  • skillet


  • Heat a skillet to medium heat then add the butter. When melted, add the onions, garlic, bell peppers, and chilies. Stir and cook, then add the mushrooms. Cook the vegetables until soft.
  • Add the tomatoes, cilantro, salt, and pepper.
  • When the tomato sauce has cooked together, create 4 holes in the sauce with a wooden spoon. Crack the eggs into these holes, then sprinkle with the grated cheese. Place a lid on the top and let the eggs poach in the simmering tomato sauce, and let the cheese melt.
  • When the eggs are cooked to your preferred doneness (runny or firm yolk) sprinkle with the cilantro leaves to serve.

Nutritional Information

Calories: 394kcalCarbohydrates: 16gProtein: 21gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 384mgSodium: 684mgPotassium: 781mgFiber: 4gSugar: 9gVitamin A: 2357IUVitamin C: 77mgCalcium: 315mgIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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  1. 5 stars
    I’ve yet to cook this up, but I’m hungry for it already (and I just had dinner!!)
    Can’t wait for tomorrow morning 🙂