Bold, bright, and undeniably satisfying—Huevos Rancheros is the kind of dish that feels like a warm Mexican sunrise on your plate. Originally a hearty ranch-style breakfast, this recipe layers crispy tortillas, velvety eggs, and a smoky tomato-chili sauce with restaurant-level finesse, minus the fuss.
It’s the kind of comfort food I dream of after long travel days—spiced like a street market in Oaxaca, but easy enough to make on a lazy Alabama Sunday. Pro tip: it tastes incredible on Dave’s Killer Bread or Classic White Bread if you skip the tortillas.
Want to elevate it? Char the tomatoes first for depth, and always finish with a fresh herb sprinkle—cilantro if you’re feeling traditional, or chives for a Euro twist. Let your kitchen be the crossroads of continents.
Flavor Bomb Alert!
- I first tried this after a trip to Tulum, craving something grounding yet bright—it instantly became my go-to weekend reset.
- Swapping tortillas for toasted bread gave it a Southern brunch feel that my family loved.
- Over time, I started adding black beans and sautéed spinach—it’s now my sneaky way to boost fiber and greens without losing flavor.
- On busy mornings, I use pre-made salsa and poach the eggs directly in it—saves time and dishes.
- Bonus? It’s kept me full till lunch and supported my weight goals, thanks to the protein-rich eggs and veggie base.
Huevos Rancheros Recipe
Equipment
- Nonstick skillet
- Basting brush or pastry brush
- Spatula
- Cutting board
- Knife
- Small saucepan (for ranchero sauce)
- Plate(s) for serving
- Spoon
Ingredients
- 1 cup Ranchero Sauce
- 1 jalapeño or serrano pepper, thinly sliced, optional
- 1 cup Pico de Gallo, optional
- 1 cup avocado, sliced
- ½ cup fresh cilantro leaves
- Avocado oil, for brushing
- Sea salt and freshly ground black pepper
- 1 cup Refried Beans, warmed
- 4 Fried Eggs
- 4 corn tortillas
- 2 tbsp Cotija cheese, optional
Instructions
- Prepare the ranchero sauce using your preferred recipe.
- Heat a nonstick skillet over medium heat and brush it with avocado oil.
- Add one tortilla at a time, cooking each for about 15 seconds per side until slightly puffed and aromatic.
- Repeat with all tortillas, brushing the pan with more oil as needed.
- Fry the eggs to your liking, seasoning the yolks with salt and pepper afterward.
- To assemble the dish, place a cooked tortilla on a plate, spread on a layer of refried beans, and spoon some ranchero sauce over it.
- Add a fried egg on top, followed by additional sauce, avocado slices, and pico de gallo if using.
- Garnish with cilantro, jalapeño slices, and a sprinkle of Cotija cheese before serving.
Notes
- For an extra-crispy tortilla base, cook tortillas in a dry skillet for longer until golden brown.
- Warm the refried beans slightly to make them easier to spread and enhance flavor.
- If your eggs stick, try cracking them into a small bowl before sliding them into the pan.
- Freshly made pico de gallo adds brightness—consider including lime juice for extra zing.
| Calories | kcal |
| Carbohydrates | 334g |
| Fiber | 28.1g |
| Fat | 21.5g |
| Protein | 13.6g |
