Best Huevos Rancheros Recipe

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Huevos Rancheros with crunchy corn tortillas, runny eggs, homemade tomato and green chilli salsa, and black beans makes a tasty brunch. Pico de gallo, queso fresco, and avocado make a satisfying breakfast or brunch.


– 3 cups diced ripe tomatoes (495g) – 1 cup chopped white onion (130g) – ¾ cup chopped green chiles (168g) – 2¼ teaspoons ground cumin – 1¼ teaspoons salt – 1 (15-ounce/425g) can black beans or pinto beans drained ad rinsed – 6 tablespoons vegetable oil (90ml) – 8 corn tortilla – 8 large egg Optional toppings: – Chopped fresh cilantro – Crumbled queso fresco – Pico de gallo – Sliced avocado – Fresh lime


A small pot should contain tomatoes, onion, green chiles, 2 teaspoons cumin, and 1 teaspoon salt. Cover and simmer 15–20 minutes over medium-low heat, turning occasionally, to soften onions and break down tomatoes. Leave heat.

Step 1

Blend salsa. To release steam, remove the central lid insert and cover with a clean kitchen towel. Puree 20 seconds till smooth. Save salsa.

Step 2

Return ½ cup salsa to the pot. Then add beans, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon cumin. Stir often and lightly mash with a fork over medium-low heat until warm and mixed, about 4 minutes.

Step 3

Heat 5 tablespoons oil in a large skillet on medium-high. Rotate two tortillas until crisp and gently browned, 2–3 minutes. Drain on paper towel-lined plate.

Step 4

Reduce heat to medium. Place 2-4 eggs on the skillet with space between them. Sprinkle salt to taste. Fry until whites are crisp and yolks runny, 3–4 minutes.

Step 5

Transfer eggs to paper plates. Repeat with remaining eggs. Put salsa on each plate. Top with crispy tortillas and 2 tablespoons beans. Add eggs to beans. Spread leftover salsa on top. Top with desired items.

Step 6

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