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Although I grew up in Southern California, noshing on Mexican food all my life, there are some dishes that just weren’t in my repertoire until adulthood. Chimichangas and tamales and chile relleno were things I’d heard about, but not really tasted or knew how to make until I was older.
I’m still scared
I’d never even tasted Huevos Rancheros until last spring when we went out to brunch with friends, and FishPapa ordered it. I was really surprised how good beans, tortillas, and eggs tasted together! Who knew?
Why is it called huevos rancheros?
This classic breakfast is served throughout Mexico. And I mean why wouldn’t it be? It’s so good.
And the name actually translates to “ranchers eggs“.
Huevos Rancheros ingredients
Corn tortillas – You can use store bought or get ambitious and make your own corn tortillas! Homemade is so worth it.
Refried Beans – Again store bought works, but you might also like to try this healthier refried beans recipe
Enchilada sauce – You want to warm this up a little bit before using it.
Eggs – You will use 8 eggs total (2 eggs per person)
Salt and pepper – Don’t forget to season!
Avocado
Tomatoes
Hot sauce or Salsa for serving – You can also try whipping up your own salsa. Try this Super Easy Salsa!
How do you make huevos rancheros?
In a large skillet, pour the oil to about ¼ inch deep. Heat until shimmering. Fry the tortillas until lightly crisped. Drain on paper towels.
Crack the eggs into the remaining hot oil and cook to taste. Season with salt and pepper.
Lay out two tortillas on each plate. Divide the refried beans among the tortillas and spread evenly. Spread 2 tablespoons of enchilada sauce over the beans on each tortillas. Top each tortilla with a fried egg. Garnish with avocado slices and chopped tomatoes. Serve immediately with hot sauce or salsa on the side.
If you don’t have a plan for Cinco de Mayo yet, this should be it! Don’t forget to check out our other Mexican food recipes for more inspiration.
Looking for more bright ideas to get dinner on the table? My latest cookbook is here! And it’s designed just for you to make dinner quickly, easily, and affordably. You can beat the clock without breaking the bank. And you’ll eat well too.
In a large skillet, pour the oil to about ¼ inch deep. Heat until shimmering. Fry the tortillas until lightly crisped. Drain on paper towels.
Crack the eggs into the remaining hot oil and cook to taste. Season with salt and pepper.
Lay out two tortillas on each plate. Divide the refried beans among the tortillas and spread evenly. Spread 2 tablespoons of enchilada sauce over the beans on each tortillas. Top each tortilla with a fried egg. Garnish with avocado slices and chopped tomatoes. Serve immediately with hot sauce or salsa on the side.
Notes
You can also use flour tortillas if you have those on hand
Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
That looks amazing! What kind of slaw is on the side? It doesn’t look like the other two slaws that you linked to. We will definitely be having this to eat soon! Thanks!
Vanessa B
These look amazing! I have a strange question: Do you eat this with a knife and fork or do you pick it up and bite into it like a tostada?
Jessica Fisher
Fork and knife.
Rachel Addison
That looks amazing! What kind of slaw is on the side? It doesn’t look like the other two slaws that you linked to. We will definitely be having this to eat soon! Thanks!
Jessica Fisher
Good eye. No, it’s a slaw that’s in my next cookbook. Sorry for the tease. 🙂