Huevos Rancheros con Rajas y Champiñones

Name: Huevos Rancheros con Rajas y Champiñones
Yield: 4-6 servings
Ingredients: 1 serrano chile; 16 oz. cherry tomatoes (about 3 cups); ¼ onion; ¼ cup cilantro leaves with tender stems, plus more for serving; 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more; 1½ tsp. (or more) fresh lime juice; 8 oz. button mushrooms; 2 medium poblano chiles or any color bell peppers; 2 garlic cloves; 6 oz. white cheddar; 5 Tbsp. extra-virgin olive oil, divided; 4 large eggs; 4 tostadas

For his take on this classic Mexican dish, which originated as a simple but hearty ranchers’ breakfast, Rick Martinez adds a layer of cheesy sautéed poblanos and mushrooms to the tostada-egg-salsa trio.

By Rick Martinez

January 3, 2021

Huevos Rancheros con Rajas y Champiñones

Photo by Emma Fishman, Food Styling by D'Mytrek Brown

You’ll find innumerable versions of huevos rancheros throughout Mexico (and beyond!), but at its heart, the dish consists of fried corn tortillas, fried eggs, and a generous amount of tomato salsa. “There should be a lot of salsa for the eggs,” says recipe developer Rick Martinez—and since that salsa is spicy, fresh, and, thanks to the charred cherry tomatoes, a little bit smoky, you’ll be glad to have it. Rick’s recipe also includes a layer of sautéed mushrooms and poblanos topped with cheese for a substantive yet meat-free meal; you could also add chorizo, refried beans, queso fresco, and/or guacamole. Serve for breakfast, lunch, and/or dinner.

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