Huevos rancheros might be the most definitive breakfast out there.
Fried eggs, hot and crispy omelets, refried beans and salsa come together in a beautiful mix of flavors and textures. So satisfying and truly the best way to start the day.
Like most beloved breakfasts, there are many, many ways to make huevos rancheros, and every family has their own way. That said, all huevos rancheros dishes include: eggs, salsa and tortillas. This iteration is our best huevos rancheros and is absolutely one of my all-time favorite breakfasts.
What is ous ranchers?
Huevos rancheros is a Mexican breakfast consisting of lightly fried tortillas, refried beans, sunny side up eggs and salsa. It can be spicy or mild and topped with cheese, avocados, cilantro and all the extra toppings. Huevos rancheros means “ranch-style eggs” and is basically a super hearty breakfast that ranchers/farmers eat to keep their strength up throughout the day.
How to make rancher eggs
Most great breakfast foods (like French toast or chilaquiles) are a smart way to use leftovers in a new dish, and huevos rancheros are no exception. It’s great in two ways. One, because you’re already using ingredients in your fridge. And second, because many of the components are already prepared, it makes breakfast on the table even faster. Of course, you can go the more complicated route and make everything from scratch as well. I’ll go through both methods so you can choose your own huevos ranchers adventure.
- Make the sauce. In a saucepan, lightly fry the chopped onions and add the fire-roasted tomatoes, chopped chillies, stock, cumin and oregano. Simmer until slightly thick and aromatic.
- Fry the tortillas. Lightly sear the tortillas in hot oil until golden brown and crisp around the edges.
- Fry the eggs. Fry eggs sunny side up with firm whites and creamy yolks.
- ride Arrange the crispy tortillas and top with some hot sauce.
- Add a fried egg and top with even more sauce.
- Finish with some queso fresco and cilantro and add a side of refried beans.
- Enjoy. Dive in, making sure to grab a bite of everything: crispy omelet, salty dip, and creamy egg!
Rancher eggs ingredients
- sauce – salsa means salsa in Spanish and for huevos rancheros you can use your favorite salsa, either store bought or homemade. I like to make a simple homemade ranchera salsa with canned roasted tomatoes, onions, and green chiles simmered in chicken broth, but store-bought salsa works just as well. Note that salsa here means sauce. The sauce can be red (red), green (green), or both (divorced/Christmas). If you have some red chile or green chile left in the fridge, they are a delicious choice. If you’re buying store-bought salsa, I recommend simmering it for a bit with some cumin and oregano added to deepen the flavors.
- beans – refried beans are optional, but often seen on the plate, either in the tortillas themselves or served on the side. They’re not essential, but I love the combination of creamy beans with salsa, eggs, and omelette. It’s totally up to you! If you want to go all out, you can make your own refried beans, use leftovers in the fridge, or just go grocery shopping.
- tortillas – huevos rancheros comes with little corn tortillas lightly fried on toast, but if you only have flour tortillas, you can use those too. Or, if you’re in a hurry, you can also use store-bought toast. Frying your own corn tortillas at home gives you control over how crispy and soft they are, and the combination of crispy edges and a tender center is the key.
- eggs – You can’t have eggs without eggs! Sunny side is classic for you. I like mine with crisp lace edges and a creamy, sunny yolk.
toppings and sides: avocados (either sliced or guacamole), cheese, Mexican rice, pico de gallo, sliced jalapeños, cilantro, really the sky’s the limit. You can keep it as simple or as complicated as you want!
Happy breakfast!
xoxo steph
Rancher eggs
Huevos rancheros might be the most definitive breakfast out there.
It’s useful 4
- 2 spoon neutral oil
- 8 small corn tortillas
- 1/4 medium onion chopped
- 14.5 oz fire roasted tomatoes 1 jar
- 1/4 cup roasted green chile or 1 jalapeño, chopped
- 1/2 cup chicken soup or vegetable broth, sodium-free preferred
- 1 teaspoon oregano favorite mexican
- 1/2 teaspoon ground cumin
- 2 cups refried beans optional
- 8 eggs
- 2 spoon fresh coriander chopped
- 2 spoon cottage cheese crumbled
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Add about 1 tablespoon of neutral oil to a pan. Add the onions and sauté until soft, but not browned. Add the tomatoes, chiles, chicken stock, oregano and cumin. Bring to a simmer and reduce until slightly thickened, 7-10 minutes. Taste and season with salt.
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Reheat refried beans, if using.
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Meanwhile, heat 1-2 tablespoons of neutral oil in a heavy pan. When the oil is hot, carefully fry the tortillas until lightly crisp and golden, turning once, 15-20 seconds per side. Drain on paper towels or a wire rack.
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Once the omelettes are done, fry the eggs sunny side up to your preferred doneness in the same pan.
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To assemble: Place the fried tortillas on a plate, slightly overlapping. Top with sauce and an egg on each omelette. On top of the eggs with a touch more sauce. Serve with refried beans on the side and top with cilantro and queso fresco and enjoy!
nutritional data
Rancher eggs
Amount per serving
calories 273
Calories from fat 122
% Daily Value*
fat 13.5 g21%
Saturated fat 4.2 g26%
cholesterol 330 mg110%
sodium 356 mg15%
potassium 162 mg5%
Carbohydrates 22.7 g8%
Fiber 2.6 g11%
Sugar 5.8 g6%
protein 13.7 g27%
* Percent Daily Values are based on a 2000 calorie diet.