Huevos Rancheros with Crispy Sweet Potatoes and Fresh Tomato Salsa Recipe
This vibrant Huevos Rancheros recipe features crispy spiced sweet potatoes, perfectly fried eggs, and fresh tomato salsa served on warm corn tortillas. It’s a flavorful and satisfying breakfast or brunch dish that combines savory and tangy elements for a delicious start to your day.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Tomato Salsa
- 1 medium tomato, diced
- ¼ red onion, diced
- ¼ jalapeno, seeded and minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Sweet Potatoes
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 3 tablespoons avocado oil, divided (2 tablespoons and 1 tablespoon + 2 teaspoons)
- 1 teaspoon salt, divided (½ teaspoon for sweet potatoes, ¼ teaspoon for salsa, plus additional for eggs)
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
Other Ingredients
- 4 eggs
- 4 corn tortillas
- Cotija cheese, for garnish
Instructions
- Prepare the Tomato Salsa: In a small bowl, combine diced tomato, diced red onion, minced jalapeno, chopped cilantro, fresh lime juice, and ¼ teaspoon salt. Stir well and set aside to let flavors meld.
- Cook the Sweet Potatoes: Heat 2 tablespoons of avocado oil in a large skillet over medium heat until nearly smoking. Add diced sweet potatoes, ½ teaspoon salt, chili powder, garlic powder, and cumin. Toss to evenly coat the sweet potatoes in oil and seasoning. Spread them out in a single layer and cook undisturbed until the bottoms are browned and crisp, about 5-6 minutes.
- Finish Cooking Sweet Potatoes: Flip the sweet potatoes to cook the other sides until crispy all around, continuing for another 5-6 minutes, totaling 10-12 minutes. Once done, remove sweet potatoes from the skillet and keep warm. Wipe out the pan with a paper towel.
- Warm the Tortillas: Heat 1 teaspoon of avocado oil in the skillet over medium-high heat. Add two corn tortillas and cook until they are browned and starting to bubble on both sides, about 3-5 minutes. Remove them to a warm plate. Repeat this step with another teaspoon of oil and the remaining two tortillas.
- Fry the Eggs: Add the remaining 1 tablespoon of oil to the pan and heat over medium heat. Crack the eggs into the skillet, seasoning them with salt to taste. Cook the eggs until the whites are set and the yolks are cooked to your desired doneness; about 3-4 minutes for runny yolks. Remove the eggs carefully from the pan.
- Assemble the Huevos Rancheros: Place a warm tortilla on each plate. Spoon about ⅓ cup of the crispy sweet potatoes onto each tortilla, then top each with a fried egg. Spoon a generous amount of the fresh tomato salsa over the eggs. Garnish with Cotija cheese as desired and serve immediately.
Notes
- For a spicier dish, leave some seeds in the jalapeno or add a pinch of cayenne pepper to the seasoning.
- Use fresh corn tortillas for the best texture and flavor.
- You can substitute Cotija cheese with feta or queso fresco if desired.
- To keep tortillas warm while assembling, wrap them in foil or place them in a warm oven.
- This recipe can be doubled easily for more servings.
Keywords: Huevos Rancheros, Mexican breakfast, sweet potatoes, fried eggs, corn tortillas, tomato salsa, easy brunch recipe
