Huevos Rancheros — Print Recipe

A hearty Mexican breakfast of fried eggs served on lightly fried corn tortillas and smothered in a warm, spicy tomato-chile sauce with refried beans on the side.

Ingredients

8 large eggs
8 corn tortillas
4 large tomatoes, chopped
1 jalapeño pepper, seeded and diced
1/2 white onion, diced
2 cloves garlic, minced
1 cup refried beans
1/2 cup crumbled queso fresco
2 tbsp vegetable oil
Fresh cilantro for garnish
Salt to taste

Instructions

1 Make the ranchero sauce by sautéing the onion and garlic in 1 tablespoon of oil until soft, then adding the tomatoes, jalapeño, and salt, simmering for 15 minutes until thickened.
2 Warm the refried beans in a small saucepan over low heat, adding a splash of water if needed to achieve a smooth, spreadable consistency.
3 Lightly fry the corn tortillas in a small amount of oil for about 30 seconds per side until slightly crispy but still pliable, then drain on paper towels.
4 Fry the eggs sunny-side up in a non-stick skillet over medium-low heat until the whites are set but the yolks remain runny, about 3 to 4 minutes.
5 Assemble by placing two tortillas on each plate, spreading refried beans on top, placing two fried eggs over the beans, and ladling warm ranchero sauce generously over everything.
6 Garnish with crumbled queso fresco and fresh cilantro, serving immediately while the eggs are still warm and the yolks are perfectly runny.

Did You Know?

Huevos rancheros literally means "rancher's eggs" and originated on Mexican farms where ranch hands needed a hearty, protein-rich breakfast to fuel long days of work in the fields.