This classic Mexican breakfast dish should be on everyone’s rotation since it’s quick, easy, and absolutely delicious!
The combination of crispy tortillas, perfectly cooked eggs, and that vibrant homemade ranchero sauce creates a breakfast experience that will transport you straight to Mexico.
What you will love about this huevos rancheros recipe
When I think of authentic huevos rancheros, I think of that perfect balance between the runny egg yolk, spicy tomato sauce, and the crispy tortilla base. Well, this recipe is going to hit the spot!
All you really need is a good skillet and some basic ingredients to create this restaurant-quality dish at home. No fancy equipment required!
You are going to LOVE how simple and adaptable this recipe is. The ranchero sauce is bursting with flavor and can be made ahead of time, either the night before or, if you’re like me and you forgot, you can whip it up 15 minutes before assembling everything.
All I know is, as soon as you cut into that perfectly cooked egg and let the yolk mix with the spicy sauce and crispy tortilla, you will be hooked!
You will inevitably add it to your list of regular “go-to” recipes, and you’ll be making it on weekends, for brunch gatherings, or even as a quick dinner when you’re short on time.
Ingredients for Huevos Rancheros
Corn Tortillas: For this recipe, you’ll want authentic corn tortillas that will crisp up beautifully when lightly fried. The corn flavor is essential for that authentic taste, and they provide the perfect sturdy base for your eggs and sauce.
Eggs: Farm-fresh eggs with vibrant orange yolks will give you the best flavor and appearance. In this recipe, you’ll learn how to perfectly cook the eggs so that the whites are set but the yolks remain gloriously runny.
Tomatoes: Ripe, juicy tomatoes form the base of our ranchero sauce. Roma or plum tomatoes work best as they have fewer seeds and a more concentrated flavor, but any ripe tomato will do in a pinch.
Chilies: Traditional huevos rancheros has a kick! Use jalapeños or serrano peppers depending on your heat preference. Remember to remove the seeds and membranes if you want to reduce the spiciness.
Onions and Garlic: These aromatics are essential for building depth of flavor in your ranchero sauce. Don’t rush the process of sautéing them – that caramelization is key to a rich sauce.
Cilantro: Fresh cilantro adds brightness and a distinctive flavor to the finished dish. If you’re one of those people who thinks cilantro tastes like soap (it’s genetic!), you can substitute with flat-leaf parsley.
Spices: The classic Mexican spice blend includes cumin, oregano, and chili powder. These warming spices bring authentic flavor to your sauce and elevate the entire dish.
Refried Beans: While not always included in every version, a layer of warm refried beans between the tortilla and egg adds incredible flavor and makes the dish more filling.
Toppings: The basic components of huevos rancheros are the tortilla, beans, eggs, and sauce, but the toppings are where you can really make it your own. I suggest using crumbled queso fresco or cotija cheese, diced avocado, and a dollop of Mexican crema or sour cream.
Optional Ingredients
Chorizo: If you want to add some protein and extra flavor, cooked Mexican chorizo sprinkled over the top takes this dish to another level.
Guacamole: For an even more substantial breakfast, a side of fresh guacamole is always welcome.
Black Beans: If you prefer black beans to refried beans, they make an excellent substitution and add great texture.
Hot Sauce: For those who like extra heat, a few dashes of your favorite Mexican hot sauce will fire things up.
How to make perfect Huevos Rancheros
Step 1- Begin by making the ranchero sauce. Chop the onions, garlic, and chiles finely, and dice the tomatoes. Heat a tablespoon of oil in a skillet over medium heat, then add the onions and sauté until translucent, about 3-4 minutes.
Step 2- Add the garlic and chilies to the onions and cook for another minute until fragrant. Be careful not to burn the garlic as it will become bitter.
Step 3- Add the diced tomatoes, cumin, oregano, salt, and pepper to the pan. Allow the mixture to simmer for about 10-15 minutes until the tomatoes break down and the sauce thickens slightly. If you prefer a smoother sauce, you can blend it with an immersion blender or in a regular blender once cooled slightly.
Step 4- While the sauce simmers, heat a separate skillet over medium heat with a small amount of oil. Place the corn tortillas one at a time in the hot oil and cook for about 30 seconds on each side until they’re just barely crisp but still pliable. Transfer to a paper towel-lined plate.
Step 5- If using refried beans, warm them in a small saucepan with a splash of water to make them easier to spread.
Step 6- In the same skillet you used for the tortillas, add a little more oil if needed and crack in your eggs. Cook them sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes.
Step 7- To assemble, spread a layer of warm refried beans on each crispy tortilla. Carefully place a fried egg on top of the beans.
Step 8- Generously spoon the warm ranchero sauce over and around the eggs, being careful not to cover the yolks completely if you want that beautiful presentation.
Step 9- Sprinkle with crumbled queso fresco or cotija cheese, fresh cilantro, and add any additional toppings you desire. Serve immediately while everything is hot and the yolks are still runny.
Alternative Methods
If you prefer your eggs over-easy instead of sunny-side up, simply flip them halfway through cooking, but be careful not to overcook the yolks.
For a healthier version, you can bake the tortillas in the oven until crisp rather than frying them.
If morning time is limited, make the ranchero sauce the night before and simply reheat it while cooking your eggs and tortillas in the morning.
Tips
Tips for the perfect ranchero sauce
Fresh ingredients- The quality of your tomatoes will significantly impact the flavor of your sauce. Use the ripest, freshest tomatoes you can find for the best results.
Simmer properly- Don’t rush the simmering process for the sauce. Those 10-15 minutes allow the flavors to meld together and the sauce to thicken to the perfect consistency.
Balance the heat- The beauty of making your own ranchero sauce is controlling the spice level. Add more chilies if you like it hot, or remove the seeds for a milder version.
Tips for perfect fried eggs
Low heat- Cooking eggs on a lower heat gives you more control and helps prevent rubbery whites and overcooked yolks.
Fresh eggs- The fresher your eggs, the more they’ll hold their shape when cooking sunny-side up.
Cover briefly- If you’re having trouble getting the whites to set without overcooking the yolks, cover the pan with a lid for 30 seconds to help the whites cook through.
Substitutions
Make it vegan- Believe it or not, you can make a delicious vegan version by substituting the fried egg with seasoned scrambled tofu and using vegan cheese for topping.
Different beans- While refried pinto beans are traditional, black beans, white beans, or even chickpeas can work well as alternatives.
Flour tortillas- If you can’t find corn tortillas, flour tortillas will work, though the texture and flavor will be different from the authentic version.
What to serve with Huevos Rancheros
Mexican Rice- A side of fluffy Mexican red rice complements the flavors perfectly and makes the meal more substantial.
Fresh Fruit- The acidity and sweetness of fresh fruit, especially tropical varieties like mango or papaya, balance the savory, spicy flavors of the dish.
Café de Olla- This traditional Mexican coffee brewed with cinnamon and piloncillo (unrefined cane sugar) is the perfect beverage pairing.
Storage, Freezing and Reheating
Storage instructions: Store the ranchero sauce separately from any cooked components in an airtight container in the fridge for up to 5 days. It’s best not to store assembled huevos rancheros as the tortillas will become soggy.
Reheating: Reheat the sauce in a small saucepan on the stove. For best results, cook fresh eggs and tortillas when you’re ready to eat rather than reheating them.
Freezing: The ranchero sauce freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the assembled dish or cooked eggs.
FAQ’s
Why are my tortillas getting soggy?
Make sure you’re frying the tortillas until they’re slightly crisp before assembling. Also, serve immediately after assembling to prevent the sauce from making the tortillas soggy.
How do I know when my eggs are perfectly cooked?
For sunny-side up eggs, look for whites that are completely set (not transparent) but yolks that are still bright yellow and jiggly when you gently shake the pan.
Can I make huevos rancheros for a crowd?
Absolutely! The sauce can be made ahead, and you can fry multiple tortillas in advance. Cook the eggs in batches just before serving, or try the sheet pan method: Place crisp tortillas on a baking sheet, top with beans, crack eggs directly onto the beans, and bake at 350°F until the whites are set but yolks are still runny (about 7-10 minutes).
What if I don’t like runny yolks?
While traditional huevos rancheros features runny yolks, you can certainly cook your eggs longer for fully set yolks, or even use scrambled eggs instead.
Huevos Rancheros
Ingredients
- 8 corn tortillas
- 8 large eggs
- 1 can 16 oz refried beans, warmed
- 2 tablespoons vegetable oil divided
For the Ranchero Sauce:
- 4 large ripe tomatoes diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1-2 jalapeños or serrano peppers seeded and finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped
Optional toppings:
- Crumbled queso fresco or cotija cheese
- Diced avocado
- Mexican crema or sour cream
- Fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onions and cook until soft and translucent, about 4-5 minutes.
- Add garlic and jalapeños and cook for another minute until fragrant.
- Add diced tomatoes, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until tomatoes break down and sauce thickens slightly. Stir in half the cilantro and keep warm.
- While the sauce simmers, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Working in batches, fry each tortilla for about 30 seconds per side until just crisp but still pliable. Transfer to paper towels to drain.
- Warm the refried beans in a small saucepan with a splash of water if needed to make them spreadable.
- Wipe out the tortilla skillet and add the remaining tablespoon of oil. Crack in the eggs (working in batches if needed) and cook sunny-side up until whites are set but yolks are still runny, about 3-4 minutes.
- To assemble, spread each tortilla with a layer of refried beans, place a fried egg on top, and spoon ranchero sauce around the egg (being careful not to cover the yolk completely).
- Garnish with crumbled cheese, remaining cilantro, diced avocado, and a dollop of crema or sour cream.
- Serve immediately with lime wedges and hot sauce on the side.
Notes