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Fisherman's Huevos Rancheros

Fisherman's Huevos Rancheros slams the ideas of the classic Huevos Rancheros together with Fisherman's Eggs for a pescetarian breakfast of champions.
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Killing Thyme


  • 1 can of King Oscar's Brisling Sardines in Tapatio® Hot Sauce
  • 2 corn tortillas
  • 3 TBSP cooking oil
  • 4 eggs


  • 2 fresh tomatoes, chopped
  • 1 serrano chile
  • 2 cloves garlic, minced
  • 1/2 cup white onion, chopped
  • 1 tsp fresh parsley, chopped
  • kosher salt, to taste
  • 1/4 tsp dried thyme
  • 2 TBSP water
  • Fresh chopped parsley and microgreens, for garnish



  • To your blender, add the roughly chop the tomatoes, onion, garlic, and serrano chile, thyme, and 2 TBSP water.
    Blend until smooth, approx. 1 minute.
  • Heat 1 TBSP of cooking oil in a saucepan over moderate heat. Carefully transfer the contents of the blender into the saucepan with the hot oil. (You may get some splatter, so please do this slowly and carefully.)
  • Add the sardines as well as the hot sauce that is in the can. (You can reserve a couple of sardine fillets to garnish the top of your dish at the end if desired, otherwise toss them all into the sauce.)
  • With a spatula, break the sardines down into bits while stirring.
  • Allow the sauce to simmer for about 10 minutes or until the salsa turns from light pink to deep red and has slightly thickened to the consistency of a salsa or chunky pasta sauce.
    Salt to taste, and set aside.


  • Heat a non-stick skillet or pan over moderate heat. Place your tortilla onto the hot pan and let it sit for about a minute. It should start to brown, slightly bubble, and become a little bit crisp. When this happens, flip the tortilla and let it brown on the other side. This should also just take a minute. (Note: Most recipes drench the tortilla in hot oil to fry it, but I skipped the oil and brought my tortilla to a light crisp by simply heating it in a hot pan for a few moments. It worked perfectly! But feel free to prepare it as you see fit.)
  • When done, remove from pan, and set onto serving plates.


  • Add 1 TBSP cooking oil to the pan. Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together. Cook until the whites are *just* cooked through and the yolks are still runny. At this point you'll want to carefully transfer the eggs to one of the tortillas and repeat this step with the two other eggs, first adding another TBSP of cooking oil to the pan.

To serve

  • Once you transfer your eggs to the tortillas, spoon the warm salsa over the eggs. Garnish with remaining sardines if you reserved any, fresh chopped parsley, and microgreens.
    Serve immediately with extras like lime wedges and sliced avocado!