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Red Chile Huevos Rancheros

Red Chile Huevos Rancheros

Wake-up to the flavors of Mexico with a vibrant, spicy breakfast of Red Chile Huevos Rancheros.  Homemade red chile sauce, crisp tostada under a sunnyside fried egg. 

Course Breakfast, brunch
Cuisine Mexican
Keyword breakfast, eggs, red chile sauce
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author David Ross


For the Pickled Red Onions-

  • 1 medium red onion, thinly sliced
  • 2 cups water
  • 1 cup apple cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon granulated sugar

For the Red Chile Sauce-makes 2 cups sauce

  • 16 dried chiles
  • 1 tablespoon canola oil
  • 2 cloves garlic
  • 1 teaspoon dried Mexican oregano
  • 2 tablespoon granulated sugar
  • 1 tablespoon honey
  • teaspoon liquid smoke flavoring
  • salt and black pepper to taste

For the Eggs and Garnishes-

  • 4 large eggs
  • 4 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 crispy corn tostadas
  • ½ cup pickled red onions
  • ¼ cup thinly sliced red radishes
  • ¼ cup chopped fresh cilantro
  • ½ cup queso fresca cheese
  • 4 fresh lime wedges


Make the Pickled Red Onions-

  1. Cut the ends off the onion and peel the skin. Cut the onion in half, then thinly slice the onion. 

  2. In a saucepan, add the water, apple cider vinegar, salt and sugar and bring to a boil.  Take the saucepan off the heat and add the sliced red onion.  Let the brine and onions cool to room temperature, then place in a container and cover and refrigerate overnight to pickle.  The onions will turn a bright pink color during pickling.

Make the Red Chile Sauce-

  1. Place the chiles in a deep saucepan, then pour in enough water to cover. Bring the water to a boil, then reduce the heat to a simmer. Cover the saucepan and continue to let the chiles simmer for 20-30 minutes or until they are softened. Reserve the water and use to thin the sauce. Drain the chiles and let them cool on a board. Then cut out the stem and scrape out the seeds from the chiles.

  2. While the chiles are cooling, heat the vegetable oil in a small skillet over medium heat. Add the garlic and sauté, turning a few times, until the garlic just starts to turn golden, about 10 minutes. Remove the garlic from the skillet.

  3. Add the chiles, garlic, oregano and 1 cup of the chile poaching water to a blender. Purée the chiles until the sauce is smooth, adding additional water as needed to make the sauce the desired consistency. Add the sugar, honey, liquid smoke and blend again. Add salt and black pepper to taste. Keep the red chile sauce covered and refrigerated for up to two weeks.

Fry the Eggs and Serve-

  1. Heat a large non-stick skillet over medium heat.  Add the olive oil.  Crack the eggs into the skillet.  Fry the eggs, spooning some of the olive oil over the eggs, until the whites are set and brown around the edges, but the yolks are still runny, about 3 minutes. 

  2. Dip a corn tostada in the chile sauce to cover. Place the tostada on a serving plate. Season the eggs with salt and pepper. Add one of the fried eggs on top of the tostada.  Spoon some of the red chile sauce on top of the egg and garnish with pickled red onions, sliced radish, cilantro and queso fresca. Serve a wedge of fresh lime on the side.


Recipe Notes

Refer to a dried chile chart for heat index of different chiles.  We use California chiles for a mild heat, with a few Ancho chiles which add more heat. Dried Mexican oregano has the buds attached and it's more fragrant than regular oregano.  But it at a local Mexican store or online.