Huevos Rancheros Or Rancher’s Style Eggs
You don’t have to travel to Mexico to enjoy huevos rancheros. The flavorful breakfast of fried eggs rancher’s style are easy to make at home. For easy entertaining, serve this dish as part of a Mexican themed brunch along with pitchers of Margaritas, perhaps this Sunday for Cinco de Mayo.
Fried eggs sitting on top of crispy corn tortillas and a not too spicy tomato chili ranchero sauce is a classic Mexican dish. From the most simple plate of eggs, tortillas and beans covered in a fresh salsa at a small village cantina to a beautifully plated morning meal at a famous Mexican resort as well as many restaurants throughout America, it is a delicious way to start the day.
I grew up on a ranch in Texas and I’m a big fan of Mexican food. I find that homemade ingredients are the best and this is an easy recipe to put together as everything except the eggs can be prepared ahead of time. However, if you don’t want to do much cooking and need shortcuts, see the bold highlighted notes for semi homemade alternatives.
Huevos Rancheros
Serves two, adjust accordingly.
Ranchero sauce (Salsa)
- 1 Tbsp. olive oil
- 1/2 small onion, diced
- 1 garlic clove, minced
- 1 c. diced fresh tomatoes or 15 oz. can diced fire roasted tomatoes
- 1 jalapeño or serrano pepper, seeded and diced (or to taste)
- a small handful of fresh cilantro, chopped
- 1 tsp. cumin
- salt and pepper to taste
- juice of 1/2 lime
Add all the ingredients in a sauce pan and cook until the sauce thickens, about 10 minutes, Add a little water if sauce becomes too thick. If you prefer, you can use store bought pico de gallo and cook until slightly thickened.
Refried Beans
- 1 Tbsp. olive oil
- 1/2 small onion, chopped
- 1 jalapeño pepper, minced
- 1 – 2 cloves garlic, minced
- 1 15 oz. can of black or pinto beans
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- salt and pepper to taste
Heat oil in a pan over medium heat and add the onion, pepper and garlic, cook until sightly soft. Add the remaining ingredients and cook, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is thick, about 10 minutes. I like to leave some beans whole. If you prefer, you can use store bought refried beans and heat through.
Tostadas Brush corn tortillas with a little oil, place on a baking sheet, and bake in a 350 degree oven for 5 to 10 minutes until crisp. They can be done ahead of time and stored in an airtight container then warmed to crisp if necessary. You can also buy already fried corn tortillas.
Fried Eggs Melt about a tablespoon of butter in a medium hot skillet and when the butter stops foaming, add the eggs. Cover and cook until the whites are set. You can flip them over and cook longer if you wish them more done.
Cheese Traditionally topped with some crumbled Mexican cheese such as queso fresco. A good substitute would be crumbled feta or other crumbly white cheese.
To Assemble Spoon some ranchero sauce around the edge of a plate, add a tortilla, spread generously with beans, top with a fried egg and sprinkle with cheese. Garnish with chopped cilantro or some sliced avocado.
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Huevos rancheros can be made with either refried pinto beans or refried black beans and both are delicious. When generously spread over crisp tortillas, topped with a fried egg and a slightly spicy sauce spooned around or over them, you end up with an outstanding breakfast, brunch or even dinner.
Love eggs! This looks so good, Karen.
angiesrecipes
http://angiesrecipes.blogspot.com
One of my favourite breakfast/brunch items. Now my mouth is watering.
Totally drooling Karen. It’s so colourful too.
This is one of our favourite breakfasts, we copy a recipe from a local Mexican restaurant which includes Mexican chorizo or steak.
It is so good. You’ve reminded me that we haven’t had it in ages, so I’m definitely giving it a go on the weekend.
This looks so good. I just had a memory of the first time I had huevos rancheros in Austin, Texas. Now I’m hungry from your photo!
What a perfect egg sitting atop a perfectly delicious looking dish!
Such a beautiful presentation!
Jenna
Just got back from a lovely two weeks in San Miguel de Allende and you know this was on my breakfast menu… ! Simple as you say but so delicious.
Karen, this looks delicious! Thanks for sharing your recipe. Our son has chickens, so we always have fresh eggs!
Apart from the beans (not a fan!) it looks so delicious and really beautiful!
Fabulous, I’d forgotten about Cinco de Mayo – I’m going to a Japanese lunch on Sunday! You’ve just reminded me of the film director Robert Rodriguez’s 10 minute cooking school.
I love this dish and your recipe looks amazing. You are such a good cook. Have a nice weekend.
Great recipe for Cinco de Mayo! I love Huevos Rancheros!
Your method seems so much easier than one I tried years ago. Will be making this soon.
I’ve never had it for breakfast, Karen, but it would make a delicious brunch!
i have always wondered what this is! Looks great and definitely lunch for me.
Fantastic recipe! I love huevos rancheros! I’m going to give it a try at home with your wonderful recipe (and a few shortcuts hehe). 😉
Looks like the perfect example of Huevos Rancheros and I really like that you included the recipes for the salsa and beans. I’ll have two please and I’d make it tomorrow if I was going to be here for breakfast.
I would definitely eat this morning, noon or night. It’s got spice, texture, and everything nice.
I would eat these huevos rancheros right now, if presented to me!
We absolutely love Huevos rancheros around here! I have to admit that we don’t make them very often, but when we do it’s a good time. There’s a cafe near here that makes Huevos rancheros grits, and I recreated a similar recipe. It’s like Mexican meets Southern in the best way possible!
Absolutely delicious! I’m sure as heck not saving this one just for Cinco de Mayo. I still have some vegan fried eggs to play with, too. So perfect!
This is a favorite breakfast out but I have never made it. My daughter just gave me a few (expired so they can’t be donated) cans of refried beans and now I know what to do with them!
It must’ve been fun to grow up on a ranch! I love huevos rancheros – thanks for the recipe!
Delicious and beautiful presentation, as always. Thank you for sharing all your wonderful recipes, Karen!
My kind of breakfast! Yum.
One of my all time favorite meals, Karen! I love that you add a little kick to your recipe too. One of the things I miss most about living in Texas is the food so it was fun to see this post today. I can’t wait to try it. It looks delicious! Hugs, CoCo
Well done in fine Texas style – happy trails!
I love how your recipe captures the essence of homemade goodness, allowing for easy preparation ahead of time. Thanks for sharing this delightful taste of Tex-Mex comfort!
The tortijas gives a nice crunch. It has to be a favorite of mine.
Lovely presentation. Have you ever made this with cannellini beans?
Yummmm
Love this, Karen – I look forward to making them when we have guests. I especially like your method for crisping the tortillas!
Karen this looks fantastic! I must try making these one day. I’ve only had them at restaurants. Thanks for the delicious sounding recipe!
I’ve had Huevos Rancheros at restaurants, but never made this dish myself–I’ll need to try it! It looks so good!