Dinner

Fresh Veggie Huevos Rancheros Recipe

ByJake Silas December 27, 2025December 27, 2025

Introduction

Fresh Veggie Huevos Rancheros is a vibrant and satisfying breakfast dish bursting with bold flavors. Crispy corn tortillas topped with a fresh veggie salsa and perfectly fried eggs make for a delightful way to start your day.

The image shows two small black cast iron pans, each holding a breakfast tostada made with a golden, crispy corn tortilla base, topped with a perfectly cooked sunny-side-up egg with a bright yellow yolk and firm white edges. On top of the eggs, there is a generous spoonful of chunky red salsa made from diced tomatoes, onions, and green herbs, with fresh green cilantro leaves placed on the salsa and around the pans for garnish. To the side, there is a stack of more golden tortillas resting on parchment paper, with a cluster of small red cherry tomatoes nearby and a blue carton of free-range eggs placed on a white marbled surface. The lighting highlights the vibrant colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 free range eggs
4 tomatoes
2 serrano chilis
1/2 white onion
1 clove garlic
2 small corn tortillas
4 tablespoons olive oil
1 bunch fresh cilantro
Salt, to taste
1 cup water
1/2 tablespoon chicken bouillon powder

Instructions

Step 1: Heat 2 tablespoons of olive oil in a pan and fry the small corn tortillas until they are crisp and golden, similar to tostadas. Set them aside on paper towels to drain any excess oil.
Step 2: Dice the tomatoes, serrano chilis, white onion, garlic, and fresh cilantro. Combine these ingredients in a pot and add 1 cup of water.
Step 3: Season the mixture with salt to taste and 1/2 tablespoon of chicken bouillon powder. Simmer gently to create a flavorful sauce.
Step 4: In a separate pan, heat the remaining 2 tablespoons of olive oil and fry the eggs sunny side up, keeping the yolks runny.
Step 5: Place each crispy tostada on a plate. Spoon the fresh veggie sauce over the tostadas, then top each with a sunny side up egg.
Step 6: Garnish with additional fresh cilantro if desired, and serve immediately.

Tips & Variations

For extra heat, add more serrano chilis or a pinch of cayenne pepper to the sauce.
Use corn tortillas that are a day old for crisper tostadas when fried.
Substitute chicken bouillon powder with vegetable bouillon for a vegetarian version.
Add sliced avocado or a sprinkle of queso fresco for a creamy contrast.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Tostadas are best enjoyed fresh for crispiness and shouldn’t be stored after frying. Eggs are best cooked fresh but can be refrigerated separately for up to one day.

How to Serve

The image shows two small black skillets each holding a tostada with three visible layers: a crispy yellow tortilla at the bottom, a fried egg with a bright yellow yolk and white edges in the middle, and chunky red salsa with diced tomatoes and onions on top, garnished with green cilantro leaves. Near the skillets, there is a white plate holding a stack of yellow tortillas, and a few red cherry tomatoes on a vine resting on the white marbled surface. A blue carton of eggs lies next to the skillets with one brown egg visible nearby. A bowl of chunky salsa sits at the bottom left, with a spoon inside. The overall setting is on a white marbled texture, adding to the brightness of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, you can omit the eggs and use vegetable bouillon instead of chicken bouillon powder. Adding sautéed tofu or black beans can provide protein for a vegan version.

What can I use if I don’t have serrano chilis?

You can substitute serrano chilis with jalapeños for a milder heat or omit them altogether for a milder sauce. Adjust the spice level according to your taste.