Classic Huevos Rancheros

Classic Huevos Rancheros

There’s something magical about a plate of huevos rancheros—it’s a simple yet flavor-packed dish that brings a little fiesta to your breakfast table!

We’re talking crispy tortillas, creamy refried beans, perfectly fried eggs, and a bold, zesty ranchero sauce that ties everything together.

This dish is a Mexican breakfast classic, but it’s so good you’ll want it any time of day.

And the best part? It’s super easy to whip up!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Make the Ranchero Sauce
Start by heating a little oil in a skillet over medium heat. Once hot, toss in some finely chopped onions, minced garlic, and diced jalapeño. Stir occasionally, letting the ingredients soften and release their aroma. After a couple of minutes, add chopped tomatoes and season with a pinch of salt and cumin for warmth. Let the mixture simmer, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

If you like a smoother sauce, blend it until it reaches your desired consistency. Otherwise, leave it chunky for a more rustic feel. Once done, set it aside while you prep the rest of the dish.

Step 2: Crisp the Tortillas
While the sauce is simmering, heat a bit of oil in a separate pan. When the oil is shimmering, gently place a corn tortilla in the pan. Let it cook for about 30 seconds per side, or until it turns golden brown and crispy.

If you prefer a lighter version, you can skip the frying and toast the tortillas on a dry skillet instead. Once crisped to perfection, place them on a paper towel to absorb any excess oil.

Step 3: Prepare the Refried Beans
If using canned refried beans, warm them in a small saucepan over low heat, stirring occasionally until smooth and heated through. If making your own, mash cooked beans with a fork or blend them with a splash of water or broth until creamy.

Add a little seasoning—think cumin, garlic powder, or a pinch of salt—to enhance the flavor. Keep warm until ready to assemble.

Step 4: Fry the Eggs
Crack an egg into a nonstick skillet over medium heat. Cook sunny-side-up, letting the whites set completely while keeping the yolk beautifully runny. If you prefer firmer yolks, cover the pan with a lid for a minute or so to gently steam the tops.

For crispy edges, cook the eggs in a little butter or oil until the edges start to turn golden brown. Carefully remove them from the pan and set aside.

Step 5: Assemble the Huevos Rancheros
Now comes the fun part! Take a crispy tortilla and spread a generous layer of refried beans on top. Place a fried egg over the beans, ensuring that gorgeous yolk sits right in the center. Spoon the warm ranchero sauce over the eggs, letting it cascade down the sides.

Sprinkle with crumbled queso fresco for a creamy, salty contrast, then add freshly chopped cilantro and slices of avocado for a pop of color and freshness.

Step 6: Serve & Enjoy!
Huevos rancheros are best enjoyed immediately while everything is warm and crispy. Serve with lime wedges on the side for a zesty kick, and if you like an extra bit of heat, top with sliced jalapeños or a drizzle of hot sauce.

Pair it with a side of roasted potatoes or a simple fruit salad to round out your meal. Now dig in and enjoy every bite!

Pro Tips

• Char the tomatoes before blending the sauce for an extra smoky depth.
• Use fresh corn tortillas for the best texture and flavor.
• Fry the eggs in a little butter for crispy edges and a richer taste.
• Don’t overcook the eggs! The runny yolk creates a delicious sauce when mixed in.
• Customize your toppings! Add pickled onions, a dollop of sour cream, or extra jalapeños if you like heat.

Storage

• Ranchero sauce can be stored in an airtight container in the fridge for up to 5 days or frozen for 3 months.
• Tortillas can be wrapped and stored at room temperature for a day or refrigerated for up to a week.
• Eggs should always be cooked fresh for the best taste and texture.