This easy huevos rancheros recipe consists of corn tortillas topped with refried beans, salsa, and eggs. It’s a delicious, filling breakfast or brunch!
Huevos rancheros are the best way to start the day! I think so, at least. After years of living in Austin, I love any breakfast made with tortillas + salsa + eggs. Huevos rancheros are one of the simplest and most delicious.
I’m sharing my easy huevos rancheros recipe below, complete with tips, variations, and ways to get ahead. I hope it becomes a staple in your rotation, and not just for breakfast. This huevos rancheros recipe makes a great lunch or dinner too!
What is huevos rancheros?
Huevos rancheros is a Mexican breakfast dish. Its name translates to “ranch-style eggs” in English, referencing the dish’s history as a hearty breakfast for workers on Mexican farms. Today, you can find huevos rancheros on breakfast and brunch menus throughout Mexico and the United States.
In its simplest form, it consists of lightly fried corn tortillas topped with fried eggs and salsa, but many versions feature other toppings as well. I make mine with refried beans, a cooked ranchero sauce, pico de gallo, avocado, and Cotija cheese. It’s fresh, flavorful, and filling. I think you’ll love it!
Huevos Rancheros Ingredients
Here’s what you’ll need to make this huevos rancheros recipe:
- Corn tortillas – Don’t use flour tortillas here! The corn tortillas add rich flavor to the dish.
- Refried beans – Make homemade refried beans, or use store-bought.
- Ranchero sauce – This cooked, tomato-based sauce is zesty, spicy, and easy to make with fresh ingredients. It’s my favorite sauce to use on huevos rancheros, but it’s not the only option. If you like, try using warm salsa roja or my tomatillo salsa verde instead.
- Eggs – Sunny side up eggs are traditional, but if you prefer to cook your eggs a different way, feel free! Scrambled eggs and poached eggs both work well here.
- Toppings of choice – I load up my huevos rancheros with creamy avocado, juicy pico de gallo, fresh cilantro, spicy jalapeños, and tangy Cotija cheese. Use all of these toppings, or just choose a few!
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Huevos Rancheros
Ready to make this recipe?
Your first step is preparing the salsas. If you’re using the pico de gallo, prep it first. This fresh salsa is quick and easy to make by dicing tomatoes, onion, cilantro, and a jalapeño and mixing them together with lime juice and garlic. After you mix it up, pop it in the fridge to chill while you make the ranchero sauce on the stove.
Next, lightly fry the tortillas. Brush a nonstick skillet with olive oil and heat it over medium heat. Cook each tortilla for about 15 seconds per side, or until it puffs up slightly and becomes fragrant.
Then, cook the eggs. Add more oil to the skillet and fry the eggs according to my fried egg recipe. When the yolks reach your desired doneness (I love a runny yolk here!), season them with salt and pepper to taste.
Finally, assemble the huevos rancheros. Slather each tortilla with warm refried beans.
Top with some of the ranchero sauce followed by a fried egg. Layer on more of the sauce and whatever toppings you like! I always add sliced avocado, pico de gallo, cilantro, jalapeños, and Cotija cheese.
Enjoy!
Make-Ahead and Storage Tips
To make this recipe quick and easy to assemble, prepare some of the components in advance.
- Ranchero sauce keeps well in an airtight container in the refrigerator for up to a week. Warm it on the stove or in the microwave before serving.
- Homemade refried beans keep well for up to 5 days in the fridge. Warm them on the stove or in the microwave before serving. You can also simplify this recipe by using canned refried beans. Refried pinto and black beans both work well.
- Pico de gallo keeps well for up to 3 days in the fridge.
More Mexican and Tex Mex Breakfast Recipes
If you love this recipe, try one of these Mexican or Tex Mex breakfast dishes next:
Huevos Rancheros
Serves 4
Huevos rancheros (or rancher’s eggs) consist of lightly fried corn tortillas with warm salsa, refried beans, and eggs on top. I love this Mexican breakfast with fixings like avocado and pico de gallo as well. Make this recipe your own by adding whatever toppings you like!
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Prepare the ranchero sauce according to this recipe.
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Place a nonstick skillet over medium heat and brush with avocado oil. Add one tortilla and cook for 15 seconds, then flip and cook for 15 seconds more, or until the tortilla puffs up slightly and becomes fragrant. Repeat with the remaining tortillas, brushing the pan with more oil as needed.
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Fry the eggs according to this recipe. After cooking, season the yolks with salt and pepper.
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To assemble, place each tortilla on a plate and top with some of the refried beans and some of the ranchero sauce. Top with a fried egg, more of the sauce, avocado slices, and pico de gallo, if using. Garnish with cilantro, jalapeño, and Cotija cheese, if desired, and serve.
