Toasty corn tortillas, pan fried eggs, and fresh pico de gallo, huevos rancheros are a quick and easy camping breakfast.
On some mornings, we have grand ambitions for breakfast. Other mornings we can barely muster the energy to make instant oatmeal. Huevos Rancheros fits perfectly between the two.
It’s a simple breakfast that is ready in about 15 minutes. But it feels like it has a much higher production value – like it could be on a fancy brunch menu. Low effort, high reward? Sounds like a great breakfast to us!
To get things started, pour a jar of your favorite salsa verde into a small pot and place it over medium-low heat on your stove (or in our case, the campfire since we only brought a one burner stove on this trip). This will just simmer away while you cook the tortillas and eggs – no need to fuss over it too much so long as the heat is right and it doesn’t scorch on the bottom.
Next, heat some cooking oil in a properly seasoned cast iron skillet (using a 12″ will allow you to toast two at a time). We don’t usually recommend cast iron for an egg dish, but it actually works really well for this one. Once the oil is hot, toss in one or two tortillas. Move the pan around on the burner to even out any heat spots that develop.
Once the tortillas are golden, but not quite crispy, flip, and repeat. When the back side is done remove, shake off the excess oil, and set aside on a paper towel to cool. You will want one tortilla for every egg you plan on making.
So now you have a hot cast iron skillet with a fair bit of cooking oil in it. If the tortillas soaked up a lot of oil, feel free to add some more back in. You’re gonna need it! Reduce heat to medium.
On anything less than an immaculately seasoned cast iron skillet, there’s a good chance your eggs are going to stick to the bottom. But that’s fine. In fact, that’s actually what we are going for with this technique.
Drop the number of eggs you want into the pan. They’ll bubble and hiss in the oil. As the whites start to set up, pick up the skillet and roll the oil around so it coats the edges of the eggs. The trick now is not to flip – easy, right?
As the eggs cook, the bottom will start to brown. The radiant heat coming off the cast iron, along with the oil, will help cook the tops of the egg. Once the white on top has set, the bottoms of the eggs will have toasted a little and released themselves from the pan. Now, all it takes it a few decisive scrapes with a spatula and they should be free. The end result should be brown bottoms, fully set whites, and a runny yolk. Perfecto!
Place your egg on a toasted tortilla, top with the warmed salsa verde, pico de gallo, avocado, and cilantro. If you have some shredded cheese on hand, this would be a great time to add it.
And that’s it! A quick egg breakfast, simple ingredients, and a minimal amount of steps. If only everything breakfast was this easy and delicious!
Huevos Rancheros Verdes
- 8 oz. jar salsa verde
- 4 eggs
- 4 corn tortillas
- cooking oil
- 1 avocado, sliced
- 1 lime, cut into wedges
- fresh cilantro
- 8 oz pico de gallo, (store bought, or see recipe below)
Fresh Pico de Gallo
- handful of cherry tomatoes, halved or quartered
- 1/4 white onion, minced
- 1 jalapeno, de-seeded and minced
- 1 lime, juiced
- 1/8 tsp salt
- fresh cilantro, chopped
- Make the pico de gallo: Halve or quarter the tomatoes, dice the onion, de-seed and mince the jalapeno, and chop the cilantro. Place in a small bowl and add the juice of a lime and a pinch of salt. Set aside. (Note: You can also use store bought pico de gallo!)
- Pour the salsa verde into a small pot and set over medium-low heat. Bring to a simmer and let it reduce and thicken a bit.
- Heat a skillet over medium-high heat, then add a touch of cooking oil. Toast the tortillas in the pan until browned in spots, then set aside.
- Reduce heat to medium. Add more oil to the pan if needed (be generous!).
- Crack the eggs into the skillet. Cook, tilting the pan as needed to evenly distribute the oil around the edges, until the eggs are done to your liking.
- To serve, lay two toritillas on a plate and set the eggs on top. Pour the warmed salsa verde over the tops, then top with pico de gallo, avocado, cilantro, a pinch of salt, and a squeeze of lime.