Description
Huevos Rancheros, or “ranch-style eggs,” is a traditional Mexican breakfast featuring fried eggs served on warm tortillas with zesty tomato-chili sauce, beans, and toppings. It’s hearty, delicious, and perfect for starting the day with flavor.
Ingredients
For the Ranchero Sauce:
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño or serrano pepper, minced (seeds removed for less heat)
- 1 can (15 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
For the Huevos Rancheros:
- 4 corn tortillas
- 1 tablespoon oil (for frying tortillas)
- 4 large eggs
- 1 cup cooked black beans or refried beans
- 1/2 cup crumbled queso fresco (or feta)
- Avocado slices, for topping
- Fresh cilantro, chopped
- Salsa or hot sauce, for serving
Instructions
- Make the Sauce: Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño; sauté until softened. Stir in tomatoes, cumin, paprika, salt, and pepper. Simmer 8–10 minutes until thickened. Stir in cilantro and set aside.
- Prepare Tortillas: In a separate skillet, heat oil and lightly fry tortillas until just crisp but still pliable. Keep warm.
- Cook the Eggs: In the same skillet, fry eggs sunny-side up (or to desired doneness).
- Assemble: Spread beans over each tortilla, top with a fried egg, and spoon warm ranchero sauce over the top.
- Finish: Garnish with queso fresco, avocado slices, extra cilantro, and hot sauce if desired. Serve immediately.
Notes
- For extra heartiness, add chorizo, breakfast potatoes, or sautéed peppers.
- Make it milder by omitting the jalapeño, or spicier with chili flakes.
- Shortcut: Use jarred salsa as the sauce base.
- Gluten-free when made with corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop + Assembled
- Cuisine: Mexican
