Huevos Rancheros

Huevos Rancheros is a hearty, flavorful Mexican breakfast guaranteed to become a favorite! It’s easy to whip up from scratch or I’ve included time-saving shortcuts! 

Huevos Rancheros is a satisfying, savory breakfast and the best way to start your day!  It’s made by layering creamy refried beans, runny, sunny side up eggs and cooked salsa over warm tortillas and garnishing with your favorite toppings such as cilantro, avocados, and Cotija cheese.   It’s an intoxicating explosion of rich, creamy, spicy, fresh and nutty all at the same time as the egg yolk minges with the warm salsa. The best part is, if you can operate a blender, open a can of beans and fry up an egg, you can make this simple recipe!  You can even use store-bought salsa and refried beans if you need a 10-minute breakfast – it will be our little secret.  Serve Huevos Rancheros for breakfast, lunch or dinner – because you will want to eat them all the time!

Hearty, Mexican inspired breakfast are some of our favorites to wake up to. Don’t miss breakfast tacos, breakfast quesadillas, breakfast enchiladas, breakfast burritos and chilaquiles to fuel you for the day!

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top view of huevos rancheros with refried beans, fried egg, warmed salsa on a corn tortilla

What are huevos rancheros?

There are countless variations of Huevos Rancheros depending on the region or even the home you are in.  Refried beans and Mexican rice are common additions, sometimes the eggs are scrambled (Huevos a la Mexicana), the salsa can be pureed or spiked with heavy cream, the salsa can be swapped for enchilada sauce, the beans can be left more whole or mashed, etc.  The toppings can range from just the warmed salsa to avocado or guacamole, sour cream, fresh cilantro, Cotija, radishes, etc.

In this Huevos Rancheros recipe, we’re sticking with an easy version that includes refried beans, eggs, salsa and tortillas.  Beyond that, feel free to make it your own!

Where does Huevos Rancheros get its name?

Huevos Rancheros translates to “ranch eggs,” named after the origin of the dish.  Huevos Rancheros were served in rural Mexico farms/ranches at “almuezo,” or second breakfast after the ranch hands had already completed their first round of early morning chores. The dish capitalized on the abundance of farm-fresh eggs and inexpensive beans and tortillas to create a hearty breakfast.

WHAT IS THE DIFFERENCE BETWEEN HUEVOS RANCHEROS AND CHILAQUILES?

Huevos Rancheros and Chilaquiles share many of the same ingredients.  In Huevos Rancheros, the fried eggs are served over hot, pan-fried tortillas smothered in warm salsa.  In Chilaquiles, the chips are actually combined with the warm sauce so they soften before the fried eggs are added on top. The sauce in Chilaquiles is also either red enchilada sauce or green enchilada sauce, as opposed to warmed salsa in Huevos Rancheros.

two huevos rancheros on a plate topped with avocados, sliced avocados, Cotija cheese and hot sauce

Huevos Rancheros RECIPE

Huevos Rancheros are eaten daily in many Mexican homes and now you can enjoy them whenever your heart (and belly) desire!  They’re the answer any time you’re craving a savory breakfast or a tasty, quick, vegetarian meal.  Each bite is a symphony of warm, spicy salsa, rich, creamy beans, buttery egg yolk, and nutty, toasted corn tortilla.  The magic of slicing into the runny egg yolk and everything mixing together is swoon worthy!

This recipe is also wonderfully versatile – choose your own adventure every time! Choose how to cook your eggs, black or pinto beans, add Mexican rice, keep it vegetarian or add leftover carnitas, carne asada, barbacoa, Mexican chicken, etc. and top with all your favorite toppings.  Serve them up for breakfast, brunch, lunch or dinner – and they will be a winner every time – any time.  

How to make Huevos Rancheros recipe in 30 minutes:  

This Huevos Rancheros recipe has a few components (salsa, beans, eggs, tortillas) which makes it seem deceptively complicated, but it’s actually quick and easy to make.  Each element literally takes minutes to prepare and can even be made ahead of time if you wish. 

  • Salsa- 8 Minutes: Chop all of the salsa ingredients in your blender then simmer in a skillet for 5 minutes to reduce and enhance the flavors.
  • Beans – 8 Minutes: Meanwhile, make the refried beans by simmering the beans with some salsa for 5 minutes, then mash up a portion of the beans.
  • Eggs – 6 Minutes:  Next, fry up the eggs for about 3 minutes per batch.
  • Tortillas – 3 Minutes:  Lastly, toast the tortillas in hot oil for just 40 seconds or so per batch.
  • Assemble – 5 minutes: Layer the tortillas with refried beans, eggs, warmed salsa and toppings of choice. Dig in!

Shortcut Tip

If you need an even simpler recipe to tackle early in the morning, prep the salsa and the beans days in advance and warm when ready OR use your favorite store-bought salsa and beans.

HUEVOS RANCHEROS INGREDIENTS

This Huevos Rancheros recipe is a simple recipe using a combination of fresh ingredients for the salsa and pantry friendly ingredients for the rest.  Here’s what you’ll need:

  • Salsa:  The salsa MAKES the recipe! If you use a bland salsa, your Huevos Rancheros will be bland. I suggest my favorite homemade salsa recipe made with fire roasted diced tomatoes, diced green chilies, garlic, onion, cilantro, spices and either jalapeno or serrano chili peppers.  See the ingredient details in that recipe post to answer any questions.
  • Black Beans: any 15 ounce can of regular black beans will do.  Make sure to NOT RINSE the beans – we want the thick aquafaba (juice in the can) to make our refried beans extra rich.
  • Eggs: use large fresh eggs. The fresher the eggs, the better they’ll fry up.
  • QUALITY corn tortillas:  with so few ingredients, quality really counts here.  Please look for the best corn tortillas you can find. Freshly made or homemade is best for that extra robust, nutty, sweet corn flavor and thicker, pliable texture that won’t break or tear even when pan-fried and piled with toppings.  I love La Tortilla Factory Corn Tortillas. I find mine at Sprouts or you can pick them up on Amazon here.  They are more expensive than the flimsy, dry, cheap packages BUT so worth it!  Warning: be aware that this brand has two types of corn tortillas – one with corn and flour (my fav, more pliable) and one that is just corn. If you can’t find freshly made tortillas, consider making them yourself.  Just pick up some corn flour and follow the easy instructions on the package.  Homemade corn tortillas also freeze well so you can make them up to months ahead of time.
up close of Huevos Ranchers showing how to layer them: corn tortilla, refried beans, fried eggs, salsa and toppings of sliced avocado, Cotija cheese, cilantro and hot sauce

Ingredient Substitutions

  • Store-bought salsa shortcut: use your favorite store-bought salsa and warm for 5 minutes. I suggest medium or hot so there is plenty of punch!
  • Store-bought refried beans shortcut:  warm up your favorite store-bought refried beans and stir in ⅓ cup salsa and season with salt and pepper to taste.
  • Flour tortillas: I implore you not to use flour tortillas because you won’t get the authentic charred, sweet corn flavor.  Additionally, flour tortillas get soggy when covered in salsa. If you decide to use flour tortillas, make sure to use thicker ones.
  • Tostadas:  serve over tostadas if you don’t have/can’t find quality tortillas.
  • Pinto beans: can be used in place of the black beans.

OTHER Recipe VARIATIONS:

  • Change up the eggs:  while fried eggs made to order are traditional, this is YOUR Huevos Rancheros recipe – so make them any way you’d like.  Try scrambled “Huevos a la Mexicana,” over-easy, poached, etc.
  • Huevos divorciados “divorced eggs”: prepare this dish with salsa verde on one half of the plate and salsa roja on the other half.
  • Add Mexican rice:  top the refried beans with Mexican rice for even more textural contrast.
  • Add protein:  Cook up chorizo or pile on any of your favorite leftover Mexican proteins from carne asada to carnitas, etc. I’ve detailed the protein options below.
  • Add cheese: add shredded Mexican cheese blend, pepper Jack or sharp cheddar directly to the hot beans to melt or on top of the tortilla.
  • Gluten free: select certified gluten-free corn tortillas.
  • Dairy free: omit the cheese in the topping.
  • Vegan:  omit the eggs and cheese.

WHAT PROTEIN CAN I ADD TO huevos rancheros?

I love adding protein to Huevos Rancheros because it makes them that much more flavorful and textural interesting.  Leftover shredded crockpot meats are exceptionally delicious because they remain super juicy and tender. The following proteins can be made specifically for this recipe or get double use out of them in tacosenchiladas, etc. then use the leftovers in your Huevos Rancheros the next morning:

  • Shredded Mexican Chicken (Crockpot):  simmered with Mexican spices, salsa and green chilies for chicken that’s dripping with flavor and SO tender.   
  • Beef Barbacoa (Crockpot): crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce.  Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice – one of my favorites of all time!
  • Carnitas (Crockpot):  juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends. 
  • Honey Lime Salsa Verde Chicken (Crockpot):  tangy and flavorful with just the right kick all balanced by a hint of honey. The chicken cruises in the slow cooker all day to tender perfection.
  • Chipotle Sweet Pulled Pork: a Cafe Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.
  • Chicken Tinga: is a super quick and easy recipe made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce.
  • Carne Asada: is the quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. It’s juicy, flavorful and crazy good.

Protein Options For Huevos Rancheros

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!
This is the BEST Slow Cooker Barbacoa Beef I have ever tried!  Super tender, juicy, EASY and bursting with rich, complex flavors!  Great for large crowds or make ahead meals and makes the best tacos, burritos, nachos, salads, etc!
these are the BEST Pork Carnitas (Slow Cooker Mexican Pulled Pork) I have ever tried! Super juicy, easy and so much more flavorful than other versions I've tried and the crispy burnt ends are the best! Great for large crowds and for tacos, burritos, or nachos!
Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos!) - the flavor of this chicken is out of this world! the best "dump and run" meal I have ever made! Love the sweet, tangy spicy Mexican chicken for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!
side shot of Best Cafe Rio Sweet Pulled Pork in a white bowl with cilantro
two tongs scooping up chicken tinga to serve

WHAT TOPPINGS do you add TO Huevos Rancheros?

I LOVE adding toppings to everything Mexican – they really make the dish come alive and are a fun way to let everyone customize their own Huevos Rancheros with a toppings bar.  I love topping my Huevos Rancheros with hot sauce, Cotija cheese and sliced avocados or guacamole.  Here are a few more topping ideas:

  • Cotija:  is known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly. It is traditionally found with the specialty cheeses and should be readily available.  You may also use queso fresco.
  • Guacamole:  use my homemade guacamole recipe (amazing!), your favorite recipe or even use store bought.
  • Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
  • Sour cream or Mexican Crema: their refreshing, bright, silky creaminess compliments and cuts through the richness.
  • Greek yogurt: is a great creamy alternative to sour cream if you are trying to save some calories. 
  • Avocado Crema: is my addiction and my preference over chopped avocados or guacamole.  Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender.  
  • Cilantro:  for a fresh, zesty flair.
  • Pickle red onions:  are bright, tangy, and punchy.  Use my super simple pickled red onions recipe and they’ll be ready in 30 minutes!
  • Corn salsa: either avocado corn salsa or charred corn salsa for a fresh, crunchy, creamy punch.
  • Corn: if you skip the salsa recipes with corn, try fresh charred sweet corn. You can also use canned sweet corn plain or char it in a skillet for an added smoky depth of flavor.
  • Vegetables:  stir fried fajita bell peppers or sautéed or roasted zucchini, sweet potatoes, butternut squashbroccoli, cauliflower, spinach, etc. – pick your favs!
  • Jalapenos: amp up the heat with fresh jalapenos or I love pickled jalapenos.  They are especially great if you’re making a toppings bar so individuals can customize their spice level. 
  • Hot Sauce: pass around the hot sauce for an easy, delicious way to customize heat.

How to make Huevos Rancheros

Huevos Rancheros is exponentially more delicious than the sum of its parts– and so worth every step, so please don’t shy away!  As previously discussed, each step is quick and simple.  Here’s how to make it:

Step 1:  Make Warmed Salsa

  • Make salsa:  Add garlic, jalapeño/serrano peppers, onion, cilantro, lime juice and seasonings to the blender and blend until evenly chopped.  Add the diced tomatoes and chilies and process to desired consistency.
  • Reserve salsa: Remove ⅓ cup salsa to use later in the refried beans.
  • Warm salsa:  Add remaining salsa to a large nonstick skillet and bring to a gentle simmer for 5 minutes, until thickened.
a collage showing how to make huevos rancheros by making huevos rancheros sauce by adding ingredients to a blender, blending, then simmering the salsa in a skillet until reduced and warm

Expert Tips for Adjusting the Salsa

It is hugely important that you don’t shortcut simmering the salsa and that it’s spicy enough because bland salsa means bland Huevos Rancheros.  Here’s how to make sure it’s perfect:

  • Salsa too thin? Simmering the salsa to a thick consistency may take longer than 5 minutes depending on how runny it is to start with, the size of the pan, actual heat, etc. so use your best judgement and simmer the salsa until it is thickened to the desired consistency.  That being said, don’t simmer less than 5 minutes because simmering the salsa concentrates and enhances the flavor.  If it becomes too thick before 5 minutes, it’s easy to fix per step below:
  • Salsa too thick? The salsa should be pretty thick so it doesn’t run all over your plate. Still, if you like it thinner, add water 1 tablespoon at a time until you reach the desired consistency.
  • A little bland?  Season the salsa with additional salt and pepper to taste.  If it doesn’t have enough salt, the whole salsa will taste bland. It also might need more heat, per step below.
  • Not hot enough?  Heat works with salt to add the flavorful punch. If the salsa isn’t hot enough, add reserved jalapeno/serrano seeds.  If it’s still not hot enough, season with cayenne pepper to taste.

Step 2:  Make Refried Beans

  • Simmer beans:  Add the reserved uncooked salsa to a large skillet.  Stir in the beans and their liquid, ¼ cup water and season with salt and pepper.  Bring to a simmer for 5 minutes or until the beans are softened and most of the liquid is absorbed.
  • Mash beans:  Remove the skillet from the heat and stir in 1 teaspoon lime juice. Use a potato masher to smash about ¾ of the beans. 
a collage showing how to make huevos ranvheros by 1) adding beans and salsa to a skillet, 2) simmering until beans are soft and liquid reduced, 3) mashing the beans 4) showing the creamy consistency

Expert Tips for Adjusting the Refried Beans

  • Beans too thick? The beans should be rich, thick and creamy but spreadable, like thick peanut butter.  If they are too thick, stir in water 1 tablespoon at a time until they reach desired consistency.
  • Beans too thin?  The beans should not be wet.  Continue to simmer the beans until most of the water is absorbed.  You can’t overcook the beans, so don’t worry about cooking them too long.
  • Beans not soft enough?  If the beans aren’t tender enough to mash after 5 minutes but the water is absorbed, then add a couple tablespoons of water and continue to simmer until they are softened, adding additional water as needed.
  • A little bland?  The beans should be lightly seasoned because they will be served with the warm salsa.  With this in mind, if they still taste a little bland, season with salt and pepper to taste.  

Step 3:  Pan Fry Tortillas

  • Fry tortillas:  Heat 1 tablespoon vegetable oil in a large 12-inch cast iron skillet over medium heat. Add two tortillas and cook until golden and slightly crisp around the edges, but still soft and pliable, about 20 seconds per side.  Transfer to a paper towel lined plate.
showing how to make huevos rancheros recipe by pan frying corn tortillas until golden

Expert Tips for Frying Tortillas

  • Do I have to fry the tortillas? Yes!  The frying process is twofold.  First, it enhances the robust corn flavor and most importantly, it helps prevent the tortillas from becoming mushy when piled with the toppings and smothered in the salsa.
  • Tortillas too stiff?  Make sure the oil is not too hot and that you aren’t cooking the tortillas too long.  You want the tortillas to have color all, but not to crisp up in the middle.
  • Tortillas getting soggy?  This either means you’re not using quality tortillas or the oil isn’t hot enough.  The oil should be sizzling on the surface of the corn tortillas, lightly caramelizing the outside.  Transfer the tortillas to a paper towel lined plate so they aren’t sitting in oil and softening before plating.  

step 4:  MAKE FRIED EGGS

  • Prep skillet:  In the same nonstick skillet you cooked the salsa in, heat 1 tablespoon olive oil over medium-high heat unto hot and shimmering.  Reduce heat to medium then carefully pour the eggs into opposite sides of the skillet.
  • Fry eggs:  Cook until the whites are set/opaque and the yolk is cooked to your preferred level of doneness (we like them runny over here, about 2 ½ minutes). 
showing how to make huevos rancheros recipe by frying an egg in a nonstick skillet until the whites are set and the yolk is runny

Expert Tips for Fried Eggs

  • How do I prevent my eggs from sticking? Make sure to use at the right pan – either a nonstick or a well-seasoned cast iron skillet.  Nonstick is my first choice because the slippery surface ensures the eggs won’t stick ever and it’s easy to remove the eggs.  A cast iron skillet is my second choice but make sure it is well seasoned so you have the insurance of the natural non-stick patina.  Secondly, use enough oil. 
  • How do I not break the egg yolk?  Start by cracking the eggs into separate small bowls or ramekins before you add them to the frying pan, then gently slide the eggs into the pan. 
  • Can I use butter to fry the eggs?   Butter provides an extra nutty flavor but milk solids can burn if the heat is too high or used too long. It also has a higher water content so the edges of the eggs don’t get as crispy.  To prevent the butter from burning, use the butter in combination with some oil and make sure to wipe the skillet clean in between batches. 
  • How do I know when the eggs are done?  An important aspect of Huevos Rancheros is a runny egg yolk (sunny side up) because the yolk mixes with the salsa and creates an incredibly rich sauce.  You’ll want to cook the eggs just until the whites of the egg are opaque but the yolk is still runny. 
  • Can I cook the eggs over-easy?  Everyone prefers their eggs cooked differently and that’s okay!  You can cook the eggs over-medium or over-hard by cooking the eggs for 2 minutes to set then flipping the eggs over and cooking so the yolk is semi or completely cooked to your liking.
  • Eggs not getting crispy on the edges?  For crispy edges: 1)  Make sure you are using the correct oil (vs just butter) – olive oil, avocado oil, or coconut oil. They don’t contain any water, so they fry the whites more efficiently.  2)  Make sure that the oil or fat is hot before adding the egg.  3)  Make sure there is enough oil to bubble around the eggs so they develop those deliciously crunchy edges. You should use 1 ½ teaspoons for every large egg.  4)  While the eggs cook, gently tilt the pan occasionally to redistribute the oil. 
  • Cooked eggs sticking?  Instead of transferring the eggs to a plate, transfer them to a nonstick mat or parchment paper so they don’t stick while you prep the tortillas.

STEP 5:  Assemble

  • Layer tortillas:  Spread the refried beans over each tortilla and top with an egg and freshly cracked pepper.  Top with some warm salsa.
  • Add toppings:  Add other desired toppings such as finely grated Cotija cheese cilantro, avocado, sour cream, hot sauce, etc.
showing how to assemble Huevos Rancheros by adding refried beans, fried eggs, warmed salsa to a corn tortilla

Expert tips for Assembling Huevos Rancheros

  • What if my salsa is cold?  If your salsa and/or beans have gotten cold by the time you’re ready to plate, then quickly rewarm them in the microwave or skillet.
  • How do I not break the egg yolk?  Serve the warmed salsa to the side of the egg yolk so you don’t spoil the pleasure of slicing into the runny yolk.
  • A little bland?  The Huevos Rancheros should be an explosion of flavor. If yours tastes bland, season with salt and pepper to taste and drizzle with hot sauce.

CAN I REHEAT Heuvos rancheros?

Huevos Rancheros are best served fresh for the best texture when the tortillas are lightly crisp around the edges and the egg yolks are soft and runny. You can reheat Huevos Rancheros, but the tortillas will soften and the eggs will be cooked. Reheat in the microwave for 30 seconds then at 10 second intervals until warmed through.

WHAT CAN I PREP AHEAD?

Huevos Rancheros are a time sensitive dish and should be served right away while the tortillas, beans and salsa are still hot.  Fortunately, you can prepare the beans and salsa ahead of time which makes assembling a breeze.

  • Make salsa.  The salsa can be made, simmered, cooled and stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.  Gently rewarm the salsa just before serving, adding a splash of water if needed to reach desired consistency.
  • Make refried beans.  The beans can be made up to 3 days in advance, cooled, and stored in an airtight container in the refrigerator.  Gently rewarm before serving, adding a splash of water if they are too thick.
  • Toppings. The toppings can be chopped and stored in airtight containers in the refrigerator or small covered serving bowls if making a toppings bar.
showing how to eat Huevos Rancheros by cutting the egg yolk so it runs into the salsa creating a sauce

Huevos Rancheros

Huevos Rancheros is a satisfying, savory breakfast and the best way to start your day!  It’s made by layering creamy refried beans, runny, sunny side up eggs and cooked salsa over warm tortillas and garnishing with your favorite toppings such as cilantro, avocados, and Cotija cheese.   It’s an intoxicating explosion of rich, creamy, spicy, fresh and nutty all at the same time as the egg yolk minges with the warm salsa. The best part is, if you can operate a blender, open a can of beans and fry up an egg, you can make this simple recipe!  You can even use store-bought salsa and refried beans if you need a 10-minute breakfast – it will be our little secret.  Serve Huevos Rancheros for breakfast, lunch or dinner – because you will want to eat them all the time!
Servings: 2 -4 servings (makes 4 tortillas)
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Optional garnishes

Instructions

Prep Ahead Note

  • You will need 3 skillets for this recipe: 1 nonstick skillet for the salsa and eggs (can be smaller), 1 large skillet for the beans, and 1 cast iron skillet for the tortillas. You can use the same skillet for the beans and tortillas if you clean in between.

Salsa:

  • Prepare salsa according to recipe directions if using homemade. (The salsa freezes well if you would like to make the whole recipe instead of half.) Remove ⅓ cup salsa to use later in the beans.
  • Add remaining salsa (1 2/3 cups if using store-bought) to a large nonstick skillet and bring to a gentle simmer for 5 minutes, until thickened. Taste to make sure the salsa is well seasoned or the Huevos Rancheros will taste bland. Season with salt and pepper to taste and/or add some some chili seeds or cayenne pepper for more heat. Transfer salsa to a serving bowl and cover with foil to keep warm. Don’t wipe out skillet (we’ll use it for the eggs).

Beans:

  • Add ⅓ cup reserved, uncooked salsa to a large skillet. Stir in the beans and their liquid, ¼ cup water, ¼ teaspoon salt and ⅛ teaspoon pepper. Bring to a simmer over medium-high heat for 5 minutes or until the beans are softened and most of the liquid is absorbed, stirring occasionally.
  • Remove the skillet from the heat and stir in 1 teaspoon lime juice. Use a potato masher to smash about ¾ of the beans. The beans should be thick and creamy, but spreadable, like thick peanut butter. If they are wet, simmer for additional time, if they are dry, stir in a splash of water. Cover to keep warm until you’re ready to serve.

Tortillas:

  • Heat 1 tablespoon vegetable oil in a large 12-inch cast iron skillet over medium heat. Once hot, add two tortillas and cook until golden and crisp on the edges but still pliable, about 20 seconds per side. Transfer to a paper towel lined plate.

Eggs:

  • Set out a nonstick mat or parchment paper to receive the cooked eggs.
  • In the same nonstick skillet you cooked the salsa in, heat 1 tablespoon olive oil over medium heat unto hot and shimmering. Meanwhile, crack 2 eggs into 2 separate small bowls or ramekins.
  • Carefully pour the eggs into opposite sides of the skillet. Cook until the whites are set/opaque and the yolk is cooked to your preferred level of doneness (we like them runny over here, about 2 ½ minutes). Transfer eggs to the nonstick mat. Do NOT cover the eggs with foil or the eggs will steam and cook the yolk.

Assemble

  • Rewarm the salsa and beans if needed in the skillet/microwave.
  • Spread refried beans over each tortilla and top with an egg and freshly cracked pepper. Top with some warm salsa and other desired toppings such as finely grated Cotija cheese, cilantro, avocado, hot sauce, etc. Dig in!

Notes

  • Shortcut: prep the salsa and the beans days in advance and warm when ready OR use your favorite store-bought salsa and refried beans.  Season the beans with ⅓ cup salsa, salt and pepper.
  • Corn tortillas: with so few ingredients, quality really counts here.  Please look for the best corn tortillas you can find. Freshly made or homemade is best for that extra robust, nutty, sweet corn flavor and thicker, pliable texture that won’t break or tear even when pan-fried and piled with toppings.  I love La Tortilla Factory Corn Tortillas. I find mine at Sprouts or you can pick them up on Amazon here.  Warning: be aware that this brand has two types of corn tortillas – one is corn and wheat (my fav, more pliable) and one is just corn.  If you can’t find freshly made tortillas, consider making them yourself.  Just pick up some corn flour and follow the easy instructions on the package.  Homemade corn tortillas also freeze well so you can make them up to months ahead of time.
  • Tostadas: serve over tostadas if you don’t have/can’t find quality tortillas.
  • Pinto beans: can be used in place of the black beans.
  • Change up the eggs:  while fried eggs made to order are traditional, this is YOUR Huevos Rancheros recipe – so make them any way you’d like. Try scrambled “Huevos a la Mexicana,” over-easy, poached, etc.
  • Huevos divorciados “divorced eggs”: prepare this dish with salsa verde on one half of the plate and salsa roja on the other half.
  • Additions: top the refried beans with Mexican rice, protein such as chorizo, carnitas, barbacoa or shredded chicken, and/or roasted/sautéed veggies such as sweet potatoes, cauliflower, Brussels sprouts, etc.
  • Gluten free: select certified gluten-free corn tortillas.
  • Dairy free: omit the cheese in the topping.
  • Vegan: omit the eggs and cheese.
 

PREP AHEAD

Huevos Rancheros are a time sensitive dish and should be served right away while the tortillas, beans and salsa are still hot.  Fortunately, you can prepare the beans and salsa ahead of time which makes assembling a breeze.
  • Make salsa.  The salsa can be made, simmered, cooled and stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.  Gently rewarm the salsa just before serving, adding a splash of water if needed to reach desired consistency.
  • Make refried beans.  The beans can be made up to 3 days in advance, cooled, and stored in an airtight container in the refrigerator.  Gently rewarm before serving, adding a splash of water if they are too thick.
  • Toppings. The toppings can be chopped and stored in airtight containers in the refrigerator or small covered serving bowls if making a toppings bar.

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6 Comments

  1. Connie says

    Can’t get enough of your posts! Not only is your presentation beautiful but the detail you put into it is amazing! There isn’t a recipe that you post that I don’t learn something! Keep at it!

    • Jen says

      You are so thoughtful, thanks for making my day!

  2. Karen says

    What time should we be over for breakfast? Since you’re serving these amazing Huevos Rancheros, we’ll bring a fruit salad! 🙂

    • Jen says

      Seriously, that would be so fun!

  3. La Tortilla Factory says

    This looks DELICIOUS! We are so glad you are a fan and love our Handmade Style Corn + Wheat tortillas, their texture is PERFECT for this type of dish. We also wanted to let your readers know that if they are looking for a Gluten-Free Corn tortilla or Low Carb options- we have those, too! Our Organic Yellow Corn tortillas are 100% gluten-free and can also be found at Sprouts, Whole Foods, Amazon, and on our online store, too!

    • Jen says

      Thank you so much, I’ll make the note! I absolutely love your tortillas and make special trips just to get them – the only ones I’ll use!

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