Huevos Rancheros is a classic Mexican breakfast that will leave you more than satisfied. Crisp corn tortillas, topped with a bed of black beans, a fried egg, homemade ranchero sauce , and delicious toppings. This recipe is a savory breakfast dream!
We love starting our morning off with a delicious savory breakfast. More of our favorite breakfast recipes are Easy Hashbrown Breakfast Casserole , Eggs Benedict , and Peppery Scrambled Macaroni & Eggs .
- What are Huevos Rancheros?
- Ingredients
- How to Make Huevos Rancheros
- Huevos Rancheros FAQ
- More Delicious Breakfast Recipes You’ll Love
- Huevos Rancheros Recipe
This recipe is an all-time favorite hearty Mexican breakfast. Whether you are celebrating or just craving Mexican food, this is a very easy recipe to throw together and is sure to leave you full and satisfied.
We don’t go out for breakfast often, but when we do my favorite places are ones with Mexican breakfast options like chilaquiles, migas, or hearty and mouthwatering huevos rancheros! I mean, I won’t say no to waffles or pancakes , but I definitely prefer something spicy and savory to start my day. I finally decided I needed to try making them at home myself!
Huevos Rancheros is as easy as opening a can of beans and frying an egg. You can even take this simple recipe up a notch by using our homemade ranchero sauce to top it off. It’s great for brunch or even lunch or breakfast-for-dinner on nights when you don’t really know what to make.
What are Huevos Rancheros?
So what are Huevos Rancheros exactly? Well, with “huevos” being in the name, there has to be eggs. And “rancheros” is spanish for “ranchers”. This dish was created in Mexican to feed hungry ranch workers who came in for breakfast after doing morning chores and needed something hearty and filling.
Basically, huevos rancheros are like breakfast tostadas made with crisp tortillas, some sort of seasoned beans, a tomato-based sauce, and plenty of toppings like fried eggs, creamy sliced avocado, and crumbly cotija or queso fresco cheese. There are plenty of variations but this is our favorite way to have them and it is just so darn good!
Ingredients
- Vegetable Oil : For lightly frying the tortillas to crisp them up and for frying the eggs.
- Corn tortillas : These tortillas fry up the best although you could use small taco-sized flour tortillas if you wanted to.
- Eggs : Fry these to your personal liking. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them.
- Black beans: Be sure to rinse and drain your beans.
- Ranchero sauce : You can find the recipe to our favorite Ranchero Sauce here.
- Queso fresco: This is a salty, crumbly Mexican cheese that you can find at any grocery store. Cotija cheese works great too.
- Cilantro : For topping and amazing flavor.
- Jalapeño : If you don’t like spicy, just leave these off.
- Avocado : Also optional, but they make a great topping.
- Salt and pepper : Season to taste!
How to Make Huevos Rancheros
- Fry the tortillas. Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm.
- Fry the eggs. Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them.
- Serve & enjoy! To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first (I actually do a bit of both so I have mashed and whole beans). Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapeños and avocado, if desired, before serving.
Pico de Gallo or even just regular salsa are good options if you don’t have ranchero sauce on hand or don’t have time to make it, although you won’t have quite the same authenticity behind the taste. You can also try adding a different type of cheese or beans.
I recommend storing leftovers separately and plate it all together right before you want to dig in.
More Delicious Breakfast Recipes You’ll Love
- My Favorite Breakfast Burritos
- Easy Ultimate Breakfast Frittata
- Green Chili Egg Casserole
- Cowboy Quiche
- Cherry Tomato, Leek, and Spinach Quiche
Savory Breakfast
Biscuits and Gravy Casserole
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Breakfast Hashbrown Casserole
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Huevos Rancheros
Ingredients123
- ▢ 1/4 cup vegetable oil for frying
- ▢ 8 corn tortillas
- ▢ 8 eggs
- ▢ 1 can black beans rinsed and drained
- ▢ 1 batch [ranchero sauce]
- ▢ 1/4 cup queso fresco or cotija cheese
- ▢ 1/2 bunch cilantro chopped
- ▢ 1 jalapeño thinly sliced (optional)
- ▢ 1 avocado sliced (optional)
- ▢ Salt and pepper to taste
Instructions
- Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm. 8 corn tortillas, ¼ cup vegetable oil
- Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them. 8 eggs, Salt and pepper
- To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first. Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapeños and avocado, if desired, before serving. 1 can black beans, 1 batch [ranchero sauce], ¼ cup queso fresco or cotija cheese, ½ bunch cilantro, 1 jalapeño, 1 avocado
Nutrition
Huevos Rancheros
Ingredients
- 1/4 cup vegetable oil for frying
- 8 corn tortillas
- 8 eggs
- 1 can black beans rinsed and drained
- 1 batch [ranchero sauce]
- 1/4 cup queso fresco or cotija cheese
- 1/2 bunch cilantro chopped
- 1 jalapeño thinly sliced (optional)
- 1 avocado sliced (optional)
- Salt and pepper to taste
Instructions
- Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm. 8 corn tortillas, 1/4 cup vegetable oil
- Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them. 8 eggs, Salt and pepper
- To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first. Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapeños and avocado, if desired, before serving. 1 can black beans, 1 batch [ranchero sauce], 1/4 cup queso fresco or cotija cheese, 1/2 bunch cilantro, 1 jalapeño, 1 avocado
Nutrition
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