Huevos Rancheros Mexican Breakfast (Printer-friendly)

Classic Mexican dish with fried eggs, corn tortillas, spicy tomato sauce, black beans, and fresh garnishes.

# What You'll Need:

→ Tomato Sauce

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 jalapeño or serrano chili, seeded and finely chopped
05 - 14 ounces canned diced tomatoes
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon chopped fresh cilantro

→ Beans

10 - 14 ounces canned black beans, drained and rinsed
11 - ½ teaspoon ground cumin
12 - Salt and pepper, to taste

→ Assembly

13 - 4 corn tortillas
14 - 4 large eggs
15 - 1 tablespoon vegetable oil
16 - 1 avocado, sliced
17 - 2 ounces crumbled feta or queso fresco
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving

# How To Make It:

01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until softened. Add chopped chili and cook for one minute. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer gently for 10 to 12 minutes until sauce thickens slightly. Remove from heat and stir in fresh cilantro, keeping warm.
02 - Place black beans and cumin in a small saucepan. Heat gently for 3 to 4 minutes, then season with salt and pepper. Keep warm.
03 - Heat a dry skillet over medium heat. Toast each tortilla for 30 seconds on each side until warm and pliable. Cover to retain heat.
04 - Heat vegetable oil in a nonstick skillet over medium heat. Crack in the eggs and cook until whites are set but yolks remain runny, about 3 minutes.
05 - Place a warm tortilla on each plate. Spoon warmed beans over each tortilla, top with a fried egg, then ladle tomato sauce generously over the egg.
06 - Top with avocado slices, crumbled cheese, fresh cilantro leaves, and a squeeze of lime. Serve immediately.

# Expert Tips:

01 -
  • It's ready in under 40 minutes and uses mostly pantry staples you probably already have.
  • The combination of crispy, cumin-spiced tomato sauce with a runny egg is genuinely addictive.
  • It feels fancy enough to serve guests but honest enough to eat in your pajamas.
02 -
  • Don't walk away while your eggs are cooking or you'll end up with chalky yolks, and that defeats the entire purpose of this dish.
  • If your sauce is too watery after simmering, you can strain it through a fine sieve to get rid of excess liquid, or just let it go a few minutes longer over the heat.
  • Room-temperature avocado can taste slightly bitter, so let it sit on your counter for a bit or run it under warm water before slicing.
03 -
  • Keep everything warm in separate containers so you're not scrambling when you plate, and assemble each serving individually rather than trying to make them all at once.
  • If you're cooking for guests, you can make the sauce and warm the beans ahead of time, then handle just the eggs and assembly when people are ready to eat.
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