Huevos Rancheros (25 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Huevos Rancheros is a classic Mexican breakfast dish that consists of eggs cooked on top of tortillas and smothered in a tomato-based sauce — but honestly, I love these any time of day! This recipe is packed with bold flavors from the spices and salsa, and is perfect for a quick and satisfying meal.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 corn tortillas
  • 4 eggs
  • 1 cup of canned black beans, rinsed and drained
  • 1/2 cup of salsa
  • 1/4 cup of chopped cilantro
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the cumin and cook for 30 seconds.
  3. Add the black beans and salsa to the skillet and stir until well combined. Reduce heat and let the sauce simmer for about 5 minutes.
  4. While the sauce is simmering, heat a separate skillet over medium-high heat and toast the tortillas until lightly browned, about 1-2 minutes per side.
  5. Once the sauce has thickened, use a spoon to create four wells in the sauce and crack an egg into each well. Season with salt and pepper to taste. Cover the skillet and let the eggs cook for about 3-4 minutes, or until the whites are set but the yolks are still runny.
  6. To assemble, place a tortilla on each plate and spoon the egg and sauce mixture over the top. Garnish with chopped cilantro.

Notes

Feel free to customize the sauce by adding different spices or more salsa for a bigger kick. You can also try different toppings such as shredded cheese, avocado (my favorite), or sour cream. Serve with a side of refried beans or rice for a complete and satisfying meal. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 232 calories
  • Sugar: 4g
  • Sodium: 571mg
  • Fat: 9g
  • Carbohydrates: 27g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 187mg

Pair this with...

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

For Tomorrow's Dinner

Veggie Lovers Loaded Pasta with Parmesan (32 Minutes)

Chorizo and Potato Hash (30 Minutes)

Coconut Shrimp with Spicy Dipping Sauce (30 Minutes)

Chilaquiles Rojos (20 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!