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Huevos Rancheros Scrambled Eggs | halfbakedharvest.com @hbharvest
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4.72 from 25 votes

Huevos Rancheros Scrambled Eggs.

Recipe reprinted with permission from Fresh by Donal Skehan. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Brunch
Cuisine: American, Mexican
Servings: 2 servings
Calories: 647kcal


  • 4 large free-range eggs, lightly beaten
  • 6 small corn tortillas, warmed
  • sea salt and freshly ground black pepper
  • guacamole, for serving
  • black beans and cheese, for serving (optional)

Tomato Salsa

  • 1 1/4 cups cherry tomatoes, diced
  • 1/2 red onion, finely chopped
  • small handful fresh cilantro, roughly chopped, plus more for serving
  • juice of 1/2 a lime, plus wedges to garnish
  • sea salt to taste


  • 1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed. 
    2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper. 
    3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges. 


Calories: 647kcal | Carbohydrates: 47g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 202mg | Potassium: 637mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 27.6mg | Calcium: 129mg | Iron: 3.4mg