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The Green Ranchero Eggs recipe is a staple of my Mexican cuisine

Green Ranchero Eggs Recipe

Chef Adriana Martin
This yummy recipe for green ranchero eggs is made with McCormick® spices. An excellent option for breakfast, brunch, and even to serve for dinner.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine Mexican
Servings 2


  • 2 eggs
  • 1 tablespoon of water
  • 2 fried corn tortillas
  • 1 cup of warm salsa verde made with poached tomatillos, garlic, jalapeños and cilantro
  • 1 tablespoon of McCormick ground cumin
  • 1 teaspoon of McCormick ground black pepper


  • Make the salsa verde combining all ingredients together in the blender and season with a pinch of salt, McCormick ground cumin and McCormick ground black pepper.
  • Fry the tortillas in a skillet and set aside.
  • Cook the eggs in a skillet using the tablespoon of water, cover until getting a perfectly poached egg
  • Place in a dish the fried tortilla, add some of the warm spicy salsa verde and add the poached egg.
  • Finish garnishing with a cilantro leaf and sprinkle with ground black pepper. Enjoy with a cup of Mexican cafe de olla.


Cook the sunny side up eggs adding a teaspoon of water for getting a vapor bath, that will allow the eggs to cook perfectly and get a tender yolk finish. It is recommended to use room temperature eggs for better results. The frying of the corn tortilla is optional, you can warm the tortillas on a skillet instead.
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