This easy huevos rancheros recipe features corn tortillas with refried beans, salsa, and eggs. It’s a delicious, filling breakfast or brunch!
Huevos Rancheros are the best way to start the day! At least that’s what I believe. After living in Austin for years, I love any breakfast with tortillas + salsa + eggs. Huevos Rancheros are one of the easiest and most delicious dishes to make.
Below I share my easy recipe for Huevos Rancheros. Complete with tips, variations and ways to progress. I hope it becomes a staple in your lineup, and not just for breakfast. This Huevos Rancheros recipe is also great for lunch or dinner!
What are Egg Rancheros?
Huevos rancheros is a Mexican breakfast dish. Its name means “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 also include other toppings. I make mine with refried beans, a cooked ranchero sauce, pico de gallo, avocado, and cotija cheese. It’s fresh, aromatic and filling. I think you will love it!
Ingredients for Huevos Rancheros
Here’s what you’ll need for this Huevos Rancheros recipe:
- Corn tortillas – Don’t use flour tortillas here! The corn tortillas add a rich flavor to the dish.
- Refried beans – Make homemade refried beans or use store-bought beans.
- Willow Rancher – This cooked tomato-based sauce is zesty, flavorful and easy to make with fresh ingredients. It’s my favorite sauce for huevos rancheros, but it’s not the only option. If you prefer, try warm Salsa Roja or my Tomatillo Salsa Verde instead.
- Eggs – Sunny side up eggs are traditional, but if you prefer to cook your eggs differently, feel free! Scrambled and poached eggs are ideal here.
- Topping of your choice – I stuff my Huevos Rancheros with creamy avocado, juicy pico de gallo, fresh cilantro, spicy jalapeños and spicy cotija cheese. Use all of these toppings or just choose a few!
- And salt and pepper – So that all the flavors come into their own!
The full recipe with measurements is below.
How to make Huevos Rancheros
Ready to make this recipe?
Your first step is to prepare the salsas. If using the pico de gallo, prepare it first. This fresh salsa is quick and easy to make by dicing tomatoes, onions, cilantro and a jalapeño and mixing with lime juice and garlic. After mixing everything together, place it in the refrigerator to cool while you make the ranchero sauce on the stove.
Next, lightly fry the tortillas. Coat a non-stick pan with olive oil and heat over medium heat. Cook each tortilla about 15 seconds per side or until slightly puffed and fragrant.
Then boil the eggs. Add more oil to the pan and fry the eggs according to my fried egg recipe. When the yolks have reached your desired doneness (I love runny yolks here!), season with salt and pepper.
Finally, assemble the egg rancheros. Spread warm refried beans on each tortilla.
Top with some ranchero sauce and then a fried egg. Add more sauce and any 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 put together, prepare a few components in advance.
- Willow Rancher It will keep in an airtight container in the fridge for up to a week. Warm on the stove or in the microwave before serving.
- Homemade refried beans Stores in the fridge for up to 5 days. 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 Stores in the fridge for up to 3 days.
More Mexican and Tex-Mex breakfast recipes
If you like this recipe, try one of these Mexican or Tex-Mex breakfast dishes next:
Ranchero eggs
Serves 4
Huevos rancheros (or rancher’s eggs) consist of lightly fried corn tortillas with warm salsa, refried beans and eggs on top. I also love this Mexican breakfast with sides like avocado and pico de gallo. Make this recipe your own by adding any toppings you like!
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Prepare the ranchero sauce according to this recipe.
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Place a non-stick pan over medium heat and brush with avocado oil. Add a tortilla and cook for 15 seconds. Then flip it over and cook for another 15 seconds, or until the tortilla puffs up slightly and is fragrant. Repeat with remaining tortillas, brushing pan with more oil as needed.
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Fry the eggs according to this recipe. After cooking, season the egg 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 ranchero sauce. Top with a fried egg, more sauce, avocado slices, and pico de gallo (if using). Garnish with cilantro, jalapeño and cotija cheese if desired and serve.