huevos rancheros

This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.

Fresh Huevos Rancheros

medium ripe tomatoes, chopped (about 1 1/2 cups)

white onion

cilantro

lime juice (about 1 medium lime)

fine-grain sea salt

olive oil

cumin

(15 ounces) black beans beans

water

black pepper,

lime juice

olive oil, divided

eggs

corn tortillas

Monterey Jack cheese (optional)

black pepper

Optional garnishes: Crumbled Cotija

To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.

To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.

Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.

Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you&#8217;re ready to serve.

Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won&#8217;t condense as much but it&#8217;ll work!)

In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.

To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.

Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.

Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.

Made this Huevos Rancheros for the first time, and am so pleased with how it came out. Super easy to make with lots of delicious flavor! Boyfriend said that this was restaurant quality . Will be making again!

When tomatoes are not in season the only suitable tomato I have found in the Campari tomato. It actually tastes like a tomato something other tomatoes in the off-season do not.

That has been my fallback tomato for years. My club warehouse always has then in 2lb boxes for slightly more than the supermarket gets for a 1 lb box. In a pinch you can get a passable pico de gallo starting with a can of Rotel, which comes in several variants.

I love the idea of topping off huevos rancheros with pico de gallo, definitely trying this out next time I make them.

Huevos rancheros + pico de gallo! This recipe couldn't be more mexican jajjaja. This recipe is the perfect start up for my weekend. Thanks!

This was amazing! And I was even missing cilantro, onion and cheese. Can't wait to try it with all the ingredients, but it's one of those recipes that is super adaptable.

Tried this recipe for dinner and loved it, its yum and fast and can totally be made low carb by skipping the tortillas!

I kept passing over this recipe when browsing because I already have a favorite version of this with tomatillo salsa, but now that I tried these I'm just going to have to do double time on the huevos rancheros! I didn't even use any cheese or avocado and I was sold on the first bite! I gently microwaved homemade garlicky tomato salsa to save washing a pan, made the pico with grape tomatoes and green onions, and stacked the bean spread tortillas on top of each other, 2 to a plate. Delicious.

Let me preface this by saying that I'm not a good cook. My husband usually does the work and leaves me with the dishes (hehe). But since I went vegetarian, my husband has asked me to start cooking since he doesn't know what to make that's meatless.

After several botched attempts at meals, I decided to stick to the recipes and made this last night. The refried beans not only turned out delicious (seriously need to make these more often), the eggs were so good, and my husband was impressed. I left the cilantro out of the pico and replaced it with a freshly diced jalapeno , which gave it some nice heat. But wow! Absolutely delicious, and definitely a family favorite for us now.

Thank you for this incredible recipe!

Looks Delicious!! Thanks for sharing this recipe.

I LOVED this!! I added a chopped jalapeno to the pico and left off the salsa completely, because for one I didn't have any and also I thought the pico was enough! Used the optional avocado and feta :) So delicious!  Found this on Bigoven.com :)

The first time making (or even eating) huevos rancheros! This was so delicious and was a great hit with my husband and adult son (who are normally meat lovers!). I'm enjoying discovering new vegetarian recipes on your website.

Absolutely fabulous! Used campari tomatoes (Costco) for the pico de gallo, loved the warm salsa contrasted with the cool pico. The beans were unbelievably good. I usually use garlic in them but no more! They are superior this way! Had avocado and more cilantro to garnish. My husband had two and then a third without the egg!!!! Made this for brunch today and already making a mental note to have one day for Upside Down Dinner (breakfast for dinner). Your recipes NEVER need any adjusting, Kate. Perfect as always and your photography makes them irresistible!!

I made these for dinner last week and the were so good!  The only change I made was to heat up the salsa in the microwave because I didn't want to dirty another pot.  I especially liked the beans and will probably make them that way next time we have tacos! :D

Excellent. Late breakfast, early lunch (brunch) on Memorial Day weekend. Lots of flavors, very healthy, outstanding!

This has become our go-to breakfast-for-dinner meal that we can cook without much planning ahead, since we keep so many of the ingredients on hand.  It's perfect for those nights I feel too overwhelmed to figure out what to make!

I LOVE this recipe, I made it over the summer and used feta cheese but tomorrow I am going to use the catija and can’t wait! Thank you for sharing this recipe with us :) my sister loves it as well and says “it’s one of the best things she’s ever eaten”.

I have just done it and it came out great!
Only i used basil instead of cilantro as i am not big fan.

Thank you, Mine was a little simple but had some great imported Mexican salsa. I inhaled it..where did it go?

Your cooking is great. This look delicious and easy to make. Thanks for sharing.

https://content.jwplatform.com/videos/IWslHUGC.mp4

Watch how to make huevos rancheros in this short recipe video! These homemade huevos rancheros are topped with fresh pico de gallo. Delicious!

Huevos Rancheros Recipe

Runny, fried eggs over a bed of seasoned beans, atop a layer of warm corn tortillas, add a few condiments and voila! Homemade huevos rancheros!

Huevos Rancheros

black beans,

Medium Salsa (plus more for serving)

tsp salt

eggs,

cotija cheese

avocado

hot sauce

In a medium sized skillet add black beans, 1 1/2 cups salsa and salt

Continue to cook until most of the liquid has absorbed, about 5-7 minutes.In a dry skillet set over medium heat, warm each tortilla until soft and edges begin to brown.On a plate add tortillas, top with 1 cup of the bean mixture and a fried egg

Garnish with additional salsa, cotija cheese, cilantro, avocado, and hot sauce if desired

Continue with the remaining servings and serve warm.

Making huevos rancheros—"rancher's-style" eggs—is an inherently simple, impromptu affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros, with a smoky and wickedly spicy tomato and red-chili salsa, that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe

ancho chilies

(60 milliliters) canola oil, divided

yellow onion, thinly sliced

garlic,

oregano,

(14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)

chilies

cilantro leaves

(15 milliliters) soy sauce

(15 milliliters) juice lime

salt and black pepper

tortillas

Cotija cheese,

Hot store-bought

Trim tops of chilies and discard seeds (see here for more detailed instructions). Place on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds. Cut chilies into thin strips using kitchen shears or a sharp knife.

Heat 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add onions and garlic and cook, stirring, until softened and just starting to brown, about 5 minutes. Add oregano and chili strips and cook until fragrant, about 15 seconds. Add tomatoes and chipotle chilies with their sauce and bring to a simmer. Reduce heat to maintain a gentle simmer for 10 minutes.

Puré mixture with a hand blender or in a standing blender until a loose puree is formed. Stir in cilantro, soy sauce, and lime juice and season to taste with salt and pepper. Set aside.

Heat remaining 3 tablespoons oil in a medium cast iron or non-stick skillet over medium heat until shimmering. Working one at a time, fry corn tortillas until lightly browned but still pliable, about 15 seconds per side. Transfer to a paper towel to drain and stack them as you work. Cover with foil or a clean kitchen towel to keep warm.

When tortillas are cooked, reheat skillet over medium-high heat until oil is shimmering (add more oil if necessary). Fry eggs, using a spoon to baste the tops with hot oil as they cook in order to help set the upper whites while keeping the yolk completely liquid. Fry until crisp on the bottom, whites are set, and yolks are golden, about 1 1/2 minutes. Season with salt and pepper and slide onto a clean plate.

To serve, place two tortillas on a serving plate. Top with two fried eggs. Spoon salsa all over the top, leaving the yolks exposed. Sprinkle with cotija cheese and more chopped cilantro. Serve immediately with refried beans.

Crunchy corn tortilla, creamy refried beans, runny egg, fresh tomatoes, avocado sauce on top. These 10-Minute Huevos Rancheros Breakfast Tostadas are a breakfast dream come true!

10-Minute Huevos Rancheros Breakfast Tostadas

pacakage HERDEZ® Refried Beans

tostada tortillas

lettuce

tomatoes

oz crumbled queso fresco (optional)

Cook beans according to directions.

While the beans are cooking, lightly fry 4 eggs.

Top each tostada tortilla with lettuce, refried beans, an egg, avocado slices, chopped tomatoes, and queso fresco.

Serve and enjoy!

Huevos rancheros is an authentic Mexican egg breakfast that&#x27;s hearty, rich in flavor, and a delicious way to start your morning!

BEST Huevos Rancheros

avocado oil (or olive oil)

tortilla

black beans

cotija cheese (crumbled)

avocado (sliced)

salt and pepper

Heat the oil in a small skillet on medium heat. Add the tortilla and cook for 30 seconds on each side, until it becomes slightly crispy. Use tongs to remove the tortilla to a paper towel to drain any excess oil.

In the same pan, crack one egg. Fry the egg until it&#x27;s cooked to your liking.

To layer the huevos rancheros, add the tortilla to a plate. Top with black beans and the fried egg.

Sprinkle the diced tomato, cilantro and cotija cheese on top.

Slice the avocado and add a couple slices to the plate.

Season with salt and pepper and add a dash of hot sauce, then serve.

https://content.jwplatform.com/videos/JZ80W92z.mp4

Huevos rancheros is an authentic Mexican breakfast recipe that’s hearty, rich in flavor, and a delicious way to start your morning.

Huevos Rancheros are Mexican style eggs with corn tortillas, refried beans and salsa. A delicious healthy breakfast that the whole family loves!

onion (, chopped)

garlic (, pressed or finely minced)

salt and black pepper (to taste)

can fire-roasted tomatoes

can diced green chiles

white corn tortillas

refried beans (heated)

cilantro (, chopped)

avocado (, chopped)

Add olive oil to a medium sized skillet over medium heat.  Add onion and sauté for a few minutes. Add garlic and saute for 30 seconds. 

Stir in cumin, salt and pepper. Add the entire can of fire-roasted tomatoes (including juices) and diced green chiles and bring mixture to a simmer. Simmer for 5 minutes, stirring occasionally. 

Remove from heat and set aside. Taste and add more seasonings, to taste.

Heat a clean non-stick skillet. Spray lightly with non-stick spray.  Heat tortillas, one at a time, for about 1 minute on each side. 

Spread a spoonful of warm refried beans on each tortilla. 

Spoon salsa over the beans and top with a fried egg. 

Garnish with chopped cilantro and avocados. 

https://content.jwplatform.com/videos/txmm4WTl.mp4

Huevos Rancheros are Mexican style eggs with corn tortillas, refried beans and salsa. A delicious healthy breakfast that my whole family loves!

While Huevos Rancheros is traditionally served as a hearty breakfast or brunch, this delicious dish is acceptable and totally satisfying for any meal of the day.

Easy Huevos Rancheros

favorite salsa recipe

Bush’s Cocina Latina Frijoles Negros Machacados, (or black beans*)

butter

cotija (or feta) cheese, or shredded monterey jack

corn

Heat a skillet over medium heat; add 1...

Heat a skillet over medium heat; add 1 tablespoon of olive oil. When olive oil ripples, add salsa and cook over medium heat, stirring occasionally for about 10 minutes.

Meanwhile, begin warming beans in a separate pan.*

Transfer cooked salsa to bowl; cover to keep...

Transfer cooked salsa to bowl; cover to keep warm.

Wipe out skillet; heat skillet over medium heat....

Wipe out skillet; heat skillet over medium heat. Add tortillas in single layer to dry skillet (working in batches as needed), cook until warm and slightly toasted, turning as needed. Remove and cover to keep warm.

Heat skillet over medium heat. Coat pan with...

Heat skillet over medium heat. Coat pan with a bit of butter. Fry eggs to preference; season to taste with salt and pepper. Add additional butter as needed.

Serve fried eggs on warm tortillas, topped with...

Serve fried eggs on warm tortillas, topped with cooked salsa, warmed black beans, and cheese. Add any optional chopped fresh cilantro, sliced/diced avocado or avocado, sliced jalapeno or fresh corn as desired.

The Best Huevos Rancheros Recipe, starts with the absolute best Ranchero Sauce! Make the sauce first, then whip up amazing Huevos Rancheros any time you like.

The Best Huevos Rancheros Recipe

Best Ranchero Sauce Recipe

vegetable oil

Old El Paso Flour Tortillas

Mexican chorizo

avocados (sliced)

queso fresco

Possible Add-Ons: cilantro, (salsa verde, pico de gallo, sour cream)

Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.

Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.

Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.

Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.

To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.

https://content.jwplatform.com/videos/Q6zFiKFE.mp4

The Best Huevos Rancheros Recipe we’ve ever made!! You’ve got to try this recipe at home.

The Best Heuvos Rancheros Recipe

Fried eggs are served over crispy tortillas, and refried beans before getting topped with delicious salsa in this gluten-free easy huevos rancheros recipes

Easy Huevos Rancheros Recipe

extra virgin olive oil (plus more as needed)

½ medium yellow onion – diced

jalapeño pepper – seeded (cored and finely chopped)

Kosher salt (to taste)

garlic – finely chopped

oregano

black beans (drained)

ghee butter

cheese

Heat a frying pan over medium-high heat. Add the olive oil and heat until shimmering. Add the onions and jalapeño and season with a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, around 5 minutes. Add the garlic and cook, stirring, 60 seconds. Add the cumin and oregano and cook, stirring, 60 seconds.

Add the beans and cook, stirring to coat, until they start to soften, around 3 minutes. Add water and cook, stirring to lift any brown bits off the bottom of the pan, until they form a loose paste. Using the back of a spatula, gently mash half of the beans. Taste for seasoning and adjust with salt as desired. Cover with a lid to keep warm and set aside.

Heat 1 tablespoon of olive oil in a separate frying pan over medium. Working in batches, fry the tortillas in the hot oil until golden brown and slightly crispy, around 1 minute per side. Transfer fried tortillas to a plate lined with paper towel to absorb excess oil. Set aside.

To the same pan, add ghee and heat over medium-high heat until melted. Crack in the eggs and cook to desired doneness. Transfer eggs to a plate and set aside.

To the same pan, carefully pour in the salsa (it may splatter), and heat until warmed through, around 60 seconds.

Spread a layer of beans over each tortilla. Top each tortilla with a fried egg, spoon over some salsa and sprinkle with cheese. Enjoy immediately.

Huevos Rancheros Breakfast Casserole - Ranchero &nbsp;sauce, black beans, Mexican cheese, diced tomatoes, green chilies, ground seasoned chicken... all-in-one scrumptious breakfast casserole!

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