Option 1:Quick & Easy Ranchero Sauce: My SIL's quick and easy Ranchero Sauce, included in the recipe below, is easy and delicious. You can have it done and ready to serve in just minutes. To make this quick sauce, heat olive oil a large, heavy skillet over MEDIUM-LOW. Saute the chopped green onions and green chilis in olive oil for about 3 minutes. Add garlic and sauté one more minute, then add tomato sauce and enchilada sauce and bring to a simmer. Reduce heat and simmer on LOW for 15 minutes, stirring frequently.Option 2:Homemade Enchilada Sauce: If you want to up your huevos rancheros game, make a batch of our homemade Slow Cooker Enchilada Sauce, which will raise whole dish to another level. The sauce can be made well ahead of time (it's freezer-friendly!) so it's not much extra effort at all. Put 3-4 cups of homemade sauce in the bottom of a large, heavy skillet. Stir in about 1 cup of water. Heat over medium low until the mixture simmers.Option 3:Canned Enchilada Sauce:Use 4-5 cups of your favorite canned enchilada sauce. Heat over MEDIUM-LOW until the sauce is barely simmering.Continue to next step.
Prep the Beans
Warm beans in a small skillet over medium low heat. Cover and remove from heat.
Warm the Tortillas
While sauce is simmering, fry or warm tortillas. Place prepared tortillas in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
Cook the Eggs
Option 1: Poach Eggs in SauceThis is our preferred egg-cooking method when serving this recipe to a large group. When the enchilada sauce is prepared, heat a large, heavy bottom skillet full of sauce over very low heat until it is just barely simmering. If you have one, we recommend using an electric skillet for this step because it is easier to maintain a consistent temperature. Set the skillet to at 225°F | 107°C. Carefully break the eggs directly into the hot sauce. Cover the pan immediately and cook for 8-11 minutes, or until the yolks are almost as done as you want them. (They will continue to cook after you turn off the heat.) Option 2:Poach Eggs in WaterWhen we are making huevos rancheros for only few, poaching eggs in water is the way to go. The eggs turn out much prettier, and it is easier to achieve a perfectly runny yolk. However, it can be time consuming and even frustrating if you are trying to feed a crowd. Option 3:Pan-fry eggsFried eggs also work fine for this recipe.
Assemble Huevos Rancheros
Layer ingredients on a plate in this order: warm tortilla, beans, eggs, and sauce.
Top with additional toppings as desired, including: grated cheddar, cotija, sour cream, sliced olives, avocado slices, guacamole, sliced jalapeños, fresh salsa, chopped cilantro, and cooked chorizo.
Notes
Only the basic ingredients (e.g., flour tortilla, beans, eggs, and quick sauce) were included in the calculation of nutrition facts. If you plan to poach the eggs in the sauce, we recommend using an electric skillet because it is easier to maintain a consistent temperature. Set the skillet to at 225°F | 107°C.