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Huevos Rancheros

Course Breakfast
Cuisine Mexican
Keyword eggs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

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

For a spicier sauce, leave some seeds in the jalapeños or add a pinch of cayenne pepper. For a milder version, make sure to remove all seeds and membranes from the peppers.