Huevos Rancheros is a great way to spice up breakfast. Sunnyside up eggs with a runny yolk over warm corn tortillas, chunky salsa, black beans, cilantro, and queso fresco will start your day off right!
Eggs are really one of those perfect foods. I could eat them all kinds of different ways, but deviled eggs with bacon is my go-to egg recipe. My other food live is Mexican food and with this Huevos Rancheros recipe, I’m bringing them together! It’s an easy breakfast that’s great for mornings when you want to get everyone fed in a hurry and don’t have time to wait for a breakfast casserole. This huevos rancheros recipe has a little bit of spice and lots of veggies make it a well-rounded breakfast recipe your whole family will love.
HUEVOS RANCHEROS
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What is Huevos Rancheros?
- Huevos Rancheros translates to “ranch eggs”, getting its name from being the traditional mid-morning meal on farms in Mexico. The workers needed a hearty meal with protein and carbs to keep them going all day, so corn tortillas and protein-packed eggs did the trick.
Huevos Rancheros is a great breakfast dish for serving a large crowd or quick on a weekday. Prep work takes longer than the actual cook time, much of which can be done ahead of time.
At the most basic, huevos rancheros are fried eggs on corn tortillas, topped with a tomato sauce. From there, the variations are endless. Some do a refried bean (black or pinto), but personally, I like the texture and depth of lightly smashed black beans. Some take the beans off altogether!
How to make Huevos Rancheros
- Warm tortillas, cover, and set aside.
- Cook eggs in a skillet until the whites are cooked, but the yolk is still runny – sunnyside up or over easy style.
- Place an egg on a tortilla and top with salsa, beans, and any other toppings you like. I love adding cilantro, jalapeno, and avocado to my huevos rancheros.
Next to the eggs, the other big ingredient for this easy huevos rancheros recipe is the tomato sauce. Instead of ketchup, salsa is usually used. You can make your own and spice it with smoky chipotle peppers or spike it with habanero, or you can take a shortcut and buy a bottle of salsa at the store. I look for a chunky salsa so it doesn’t just run off the tortilla.
For the cheese, you can use a queso fresco, cheddar, pepper jack, or even feta cheese. I love to use the leftover queso fresco for burritos, quesadillas and making a killer cheese sauce.
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 are so inclined. Just keep those yolks runny!
Corn tortillas can be heated in the oven, microwave or skillet. I prefer skillet because they get a little crunchy, like a breakfast tostada. Sometimes I even double mine up, making two tortillas for each egg. Other times, I double the egg. Yummy, yummy!
If you are looking for some other easy breakfast ideas, check out my super popular Chile Relleno Casserole and BBQ Pork Hash! Remember, breakfast is the most important meal of the day, make sure you start it off with a bang!
Want more of my favorite Mexican food recipes?
- Mexican Chicken Empanadas
- Salsa Verde Shrimp Taco Recipe
- Mexican 7-Layer Cream Cheese Dip
- Black Bean and Sweet Potato Enchiladas
- Mexican Street Corn
- More breakfast recipes…
Tools used to make this Huevos Rancheros recpe
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Tortilla Warmer: Heat ’em up or just keep your tortillas warm. I love having a hot tortilla every time I open this tortilla warmer.
Huevos Rancheros
Huevos Rancheros is a great way to spice up breakfast. Sunnyside up eggs with a runny yolk over warm corn tortillas, chunky salsa, black beans, cilantro, and queso fresco will start your day off right!
Ingredients
- 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
- Salt and pepper to taste
- Jalapeno slices for garnish (optional)
- Avocado slices for garnish (optional)
Instructions
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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.
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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.
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Place on hot corn tortillas on serving plates. Divide black beans among tortillas, lightly mashing with a fork.
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