Description
This Huevos Rancheros recipe features crispy tortillas topped with refried beans, perfectly fried eggs, and a bold, zesty ranchero sauce. It’s a classic Mexican breakfast that’s hearty, flavorful, and easy to make!
Ingredients
Units
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For the Ranchero Sauce:
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 small jalapeño, diced (optional for heat)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon lime juice
For the Huevos Rancheros:
- 4 small corn tortillas
- 1 cup refried beans (black or pinto)
- 4 large eggs
- 1 tablespoon butter or oil (for frying eggs)
- 1/4 cup crumbled cotija cheese (or feta)
- 1/2 avocado, sliced
- Fresh cilantro and lime wedges for garnish
Instructions
Make the Ranchero Sauce:
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Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, cooking for 2 minutes until soft.
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Simmer the Sauce:
- Stir in diced tomatoes, jalapeño, cumin, smoked paprika, salt, and pepper.
- Simmer for 5-7 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in cilantro and lime juice.
Prepare the Tortillas & Eggs:
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Crisp the Tortillas:
- Heat a dry skillet over medium heat.
- Cook each corn tortilla for 30 seconds per side until slightly crisp.
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Warm the Beans:
- Heat refried beans in a small pan or microwave until warm.
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Fry the Eggs:
- Heat butter or oil in a skillet over medium-low heat.
- Crack in eggs and cook sunny-side up for 2-3 minutes, or to desired doneness.
Assemble the Huevos Rancheros:
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Layer the Ingredients:
- Spread refried beans over each tortilla.
- Top with a fried egg.
- Spoon ranchero sauce over the eggs.
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Garnish & Serve:
- Sprinkle with cotija cheese, avocado slices, and extra cilantro.
- Serve with lime wedges and enjoy!
Notes
- Make it spicy: Add extra jalapeño or a dash of hot sauce.
- For a smoky flavor: Use fire-roasted tomatoes in the sauce.
- Meal prep tip: Ranchero sauce can be made ahead and stored for 3 days in the fridge.