Huevos Rancheros will really spice up breakfast! Sunny-side-up eggs & fresh toppings over a warm tortilla are the best way to start the day!
I could eat Mexican food for every meal of the day. I especially love this super filling and flavorful Huevos Rancheros recipe. It has a little bit of spice and lots of veggies which makes it a well-rounded Mexican breakfast recipe your whole family will love. I also love that I can serve this dish with a tequila sunrise and turn any occasion into a boozy brunch!
When it is my turn to choose, savory breakfast usually wins out over sweet breakfast. I love the simplicity of this easy Huevos Rancheros recipe and I love that everyone in my family has to ability to customize their own breakfast. Everyone in my house has a different cook of eggs, a different spice tolerance, and a different opinion on cilantro. Luckily, this recipe puts a smile on everyone’s face!
WHAT IS HUEVOS RANCHEROS?
Huevos Rancheros translates to “ranch eggs,” which makes sense because this delicious breakfast originated from ranches and farmhouses in Mexico. This hearty meal is packed with protein and carbs which is perfect for fueling you up for the day ahead.
At the most basic, huevos rancheros are fried eggs on top of warm corn tortillas smothered in lots of cooked salsa, or ranchero sauce. Huevos rancheros sauce is a mild tomato-based sauce cooked with peppers, onions, and a variety of herbs and spices. The variations of this dish are endless and that is what makes it such a crowd-pleaser.
HUEVOS RANCHEROS INGREDIENTS
Corn Tortillas- The tortillas can be heated in the oven, microwave, or skillet. I prefer to lightly fry them in a skillet because they get a little crunchy, like a breakfast tostada. Depending on how heavy you are with the toppings you use, you may consider doubling up on the tortilla.
Eggs- A lacy egg with a yolky center only takes a few minutes to cook. You can also poach your eggs instead of frying them if you prefer. Just keep those yolks runny for the most authentically delicious outcome!
Beans- You can use black or pinto beans, either whole or refried. I tend to switch back and forth between whole and refried beans. Sometimes using whole beans feels like a good way to balance the heaviness of the fried eggs.
Salsa- You can make your own salsa, like a chunky pico de gallo, and even spice it with smoky chipotle peppers or spike it with habanero. You can also take it easy and buy a pre-made salsa at the store. You may even consider mixing it up and using an authentic ranchero sauce in place of, or in addition to, the salsa.
Cheese- For the cheese, you can use a queso fresco, cheddar, pepper jack, or even feta cheese. I always make sure to have queso fresco on hand because I love to use the leftovers for burritos and quesadillas.
HOW TO MAKE HUEVOS RANCHEROS
Truly authentic huevos rancheros focus more on the tortilla, fried eggs, and sauce. This recipe takes that authentic dish and amplifies it by adding delicious topping options that keep everyone’s plates full and their cravings satisfied.
STEP ONE: Prepare your tortillas by lightly frying them in vegetable oil in a large skillet for 30-60 seconds on each side. The tortillas will start to bubble and turn a golden brown. Consider placing the finished tortillas into a warm oven while you finish frying the batch.
STEP TWO: Once the tortillas are cooked, crack two eggs in the same pan and cook them until they reach the desired cook. It will take about 3 minutes to achieve cooked whites and a perfectly runny yolk. Repeat with the remaining eggs.
SETP THREE: Place the cooked tortillas onto a serving plate and lightly mash the whole beans with a fork onto the tortillas. If you’re using refried beans, spread them evenly over the tortillas.
STEP FOUR: Top each tortilla with a fried egg and finish the huevos rancheros with hot sauce or salsa Then top with sliced avocado, sour cream, queso fresco, and/or jalapenos. Get creative and enjoy!
What is the difference between chilaquiles and huevos rancheros?
These two dishes have a lot of similar ingredients, but the preparation is different. For chilaquiles, you mix corn tortilla chips in a red or green sauce so the chips soften slightly before all the other toppings are added. Think of them as the best breakfast nachos you can imagine. In contrast, huevos rancheros have whole crispy corn tortillas as the base.
TRY THESE OTHER DELICIOUS LATIN INSPIRED RECIPES
- Black Bean and Sweet Potato Enchiladas
- Mexican 7-Layer Cream Cheese Dip
- Salsa Verde Shrimp Taco Recipe
- Mexican Chicken Empanadas
- Mexican Street Corn
*This post originally posted on 07/07/2018.
- 4 corn tortillas
- 2 tablespoons vegetable oil
- 4 eggs
- ½ cup chunky salsa
- ½ cup black beans rinsed and drained
- 2 tablespoons queso fresco crumbled
- 2 tablespoons cilantro chopped (optional)
- Salt and pepper to taste
- Jalapeno slices for garnish
- Avocado slices for garnish
- Heat 1 tablespoon vegetable oil in a medium non-stick pan over medium heat. Add one corn tortilla, heating for 30-60 seconds on each side, or until lightly browned and starting to bubble. Remove to a plate and repeat with remaining tortillas. You can place them in a warm oven to keep them hot.
- In the same pan, crack 2 eggs, cooking to desired doneness. I nice runny yolk with cooked whites will be about 3 minutes. Repeat with remaining 2 eggs.
- Place on hot corn tortillas on serving plates. Divide black beans among tortillas, lightly mashing with a fork. Top the beans with an egg. Season with salt and pepper.
- Spoon on some salsa and then sprinkle on cilantro and queso fresco. Add any additional toppings you enjoy. Serve immediately.