Huevos Rancheros
Fried eggs on crisp corn tortillas with refried beans and a quick, smoky ranchero sauce, topped with crumbled cheese and cilantro. A hearty Mexican breakfast.
By Tasty Nest Recipes Editorial TeamPublished
35 min total 4 servingsEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Huevos rancheros, or ranch-style eggs, is a classic Mexican breakfast: fried eggs served on lightly fried corn tortillas and smothered in a warm tomato and chilli sauce.
This version uses a quick ranchero sauce made with canned fire-roasted tomatoes, plus a layer of refried beans to make it hearty enough to keep you going until lunch.
Equipment you'll need
- Medium saucepan
- Large skillet
- Blender (optional)
Tips for success
- Make the ranchero sauce up to 4 days ahead; it reheats well and tastes even better the next day.
- Official food-safety guidance recommends cooking eggs until the yolks are firm, especially for anyone pregnant, very young, older or immunocompromised.
- Keep the tortillas warm in a low oven while you fry the eggs.
Substitutions and variations
- Use whole black or pinto beans instead of refried beans.
- Replace the jalapeño with a chipotle in adobo for a smoky sauce.
- Scramble the eggs instead of frying them if you prefer.
Storage and reheating
To store: Refrigerate leftover ranchero sauce for up to 4 days or freeze for up to 3 months. Assembled huevos rancheros are best eaten immediately.
To reheat: Reheat the sauce in a saucepan until simmering, and cook fresh eggs and tortillas to serve.
Recipe
Huevos Rancheros
Fried eggs on crisp corn tortillas with refried beans and a quick, smoky ranchero sauce, topped with crumbled cheese and cilantro. A hearty Mexican breakfast.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Ranchero sauce
To assemble
Instructions
Step 1: Make the sauce
Heat the oil in the saucepan over medium heat. Cook the onion and jalapeño for 5 minutes until soft, then add the garlic and cook for 1 minute. Add the tomatoes, cumin and salt and simmer for 10 minutes. Blend until mostly smooth if you like, or leave chunky.
Step 2: Warm the beans
Warm the refried beans in a small pan or the microwave, adding a splash of water to loosen them.
Step 3: Crisp the tortillas
Heat the oil in the skillet over medium-high heat. Fry the tortillas one at a time for about 30 seconds per side, until lightly crisp but still pliable. Drain on paper towels.
Step 4: Fry the eggs
In the same skillet, fry the eggs over medium heat until the whites are set and the yolks are cooked to your liking; cover the pan for a minute to set the yolks firm.
Step 5: Assemble
Spread each tortilla with beans, top with an egg and spoon over the warm ranchero sauce. Finish with cheese, cilantro and avocado.
Cuisine: Mexican · Course: Breakfast
Estimated nutrition per serving
- Calories
- 330
- Protein
- 16 g
- Fat
- 16 g
- Carbs
- 32 g
- Fibre
- 8 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/huevos-rancheros
Keep cooking
