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Huevos Rancheros

Huevos Rancheros

Start the day with some spice with this brilliantly healthy and filling vegetarian breakfast dish. If you like your eggs with cheese, sprinkle a handful of grated Monterey Jack over the top before broiling at the end of step 5, to melt while the eggs finish cooking.

Ingredients

  • 1 onion, halved
  • 1 red bell pepper, chopped and deseeded
  • ½ green chile, sliced (keep the seeds if you like it hot)
  • 1 clove garlic, crushed
  • 1 tablespoon vegetable or sunflower oil
  • 1 small bunch of fresh cilantro
  • 1 teaspoon ground cumin
  • One 14 ½-ounce can chopped tomatoes
  • 1 teaspoon chipotle paste*
  • One 14 ½-ounce can pinto beans, drained
  • 2 large eggs
  • Salt and pepper
  • Soft flour tortillas, to serve (optional)

Directions

Heat a medium ovenproof frying pan over low heat, and then add the oil. After 30 seconds, add the vegetables and stir well.

Cook the vegetables gently for 10 minutes, or until softened.

While the vegetables soften, finely chop the cilantro stalks. Stir the stalks and the cumin into the pan, then cook for another 3 minutes, until it smells fragrant. Stir the tomatoes, chipotle paste, and pinto beans into the pan, then simmer for 5 minutes, or until the tomato juices have thickened a little. Season with salt and pepper. Preheat the broiler.

Crack an egg into a small cup. Use a spoon to make 2 hollows in the beans, then slide the egg into one of them. Repeat with the second egg.

Cover the pan with a lid, then cook gently for 5 minutes, until the eggs are cooked underneath, but still a little wobbly on the top. To finish cooking the tops of the eggs, put the pan under the broiler for 1-2 minutes, depending on how you like them.

To serve the dish, roughly chop the cilantro leaves and sprinkle them over the pan. Serve with warmed flour tortillas**.


Huevos Rancheros

Like so many authentic regional foods, there are about as many different ways of making Huevos Rancheros as there are families in Mexico. The basis for all of these recipes come down to three things: Eggs, tortillas and tomato-chile salsa.

There are variations on how the eggs are cooked, what type of tortillas are used, along with how they’re cooked and lastly, huge variations on what goes into the tomato salsa.

Variations

When you need a hearty breakfast, you can’t beat authentic huevos rancheros,a dish prepared with two sunnyside-up eggs on fried tortillas covered in a spicy tomato salsa with refried beans on the side. This dish is served throughout Mexico, and for good reason. It’s delicious! The name huevos rancheros translates as “rancher’s eggs.”

What to Expect From This Recipe

How to Make Huevos Rancheros

Gather Your Ingredients

You will need:

  • 4 eggs
  • 3 Roma (plum) tomatoes
  • 1 or 2 serrano chiles or jalapeños
  • ¼ white onion
  • a clove of garlic
  • ½ tsp. thyme
  • ½ cup refried beans to serve on the side
  • 6 tortilla chips to garnish the beans

In Mexico, the salsa is made very hot. This recipe calls for 1 serrano chile which makes a milder salsa. Add 1 or 2 more chiles if you want it hot. You probably already have all the ingredients necessary in your pantry.

Preparing the Salsa

The first thing you need to do is prepare the salsa for the huevos rancheros. The salsa makes the dish. Bland salsa means bland eggs.

Great Huevos Rancheros Requires a Great Homemade Salsa

To make your salsa, roughly chop the vegetables and add them to the blender jar. You don’t need to seed the tomatoes or serrano chile. Add a couple of tablespoons of water and blend until smooth. At this point, it will have an unappealing pink color. But don’t worry, as it cooks it takes on a beautiful dark red color that looks spectacular on the plate.

Blend the Ingredients Raw

Fry the Salsa

Frying the salsa is an important step to developing the flavor of the salsa. Heat 1 tablespoon of cooking oil in a saucepan. Slowly pour the contents of your blender into the pan.

Be careful. The mixture tends to spatter when it hits the hot oil.

Simmer the salsa for about 10 minutes. When the salsa has developed a deep red color it is ready. If the salsa is too thin, simmer for a few minutes to thicken.

Adjusting the Salsa

  • Salsa too thick? Add water 1 tablespoon at a time until the desired consistency is reached.
  • Salsa too thin? Simmer for a few more minutes until you get the desired consistency.
  • A little bland? Make sure you have added enough salt.
  • Not hot enough? Blend 1 serrano chile with 3 tablespoons water for 1 minute. Add to salsa and cook 5 more minutes.

Frying the Tortillas

While the salsa is simmering,

  • Fry the corn tortillas in ¼ inch of medium hot cooking oil.
  • Fry them lightly for about 20 seconds per side until the tortilla is just becoming crispy on the edge but the tortilla remains pliable.
  • Don’t allow the tortillas to become crispy.

Why fry the tortillas? The process of frying adds flavor to the tortilla and keeps it from getting mushy from absorbing the salsa and runny egg yolk. You might be tempted to skip this step but you shouldn’t the dish isn’t the same without frying the tortillas.

Note: Don’t use flour tortillas for this dish. You won’t get the authentic flavor or texture. Flour tortillas get soggy when covered in salsa.

Lightly fry the tortillas – About 20 seconds per side.

Lift the tortilla out of the hot oil and drain the excess for a few seconds.

Put the fried tortillas on a few paper napkins to absorb the remaining oil. Set aside the tortillas and cover them with a napkin to keep them warm while you prepare the eggs.

A note on tortillas – Better quality tortillas make for better huevos rancheros. This is a simple dish with very few ingredients. Quality matters. You should be able to taste the rich corn flavor of the tortilla. Avoid the corn tortillas that come in the plastic bags and are stocked on the grocery store shelves. They taste like cardboard and have preservatives in them. If you can’t buy any freshly made tortillas try making your own. Most grocery stores carry corn flour for preparing tortillas. Tortillas are simple to make. Just follow the instructions that are on the side of the package. If you don’t have a tortilla press you can use a rolling pin.

Cooking Perfect Sunnyside Up Eggs

By cracking the eggs into a bowl before putting them into the frying pan you are less likely to break the yolk. You use the bowl to gently slide the eggs into the pan.

Heat ¼ inch of cooking oil in a medium-sized frying pan. Non-stick is best. You will use the same oil to fry the tortillas and the eggs.

Gently Slide the Eggs Into the Hot Oil

Cook the eggs until the whites are just set. The eggs in the photo need about 2 more minutes. The yolk is supposed to remain runny. When you cut into the eggs on the plate, the yolk mixes with the salsa and creates an incredibly rich sauce.

Note – If you are worried about eating eggs that aren’t cooked all the way through, you can cook the yolks until they are solid. The dish will still taste great. You lose a little of the visual element but you have peace of mind.

Plating the Dish

When your eggs are ready it is time to plate the dish.

Place 2 tortillas on your serving plate and with large spoonful of refried beans on the side. We like refried beans made with pinto beans or black beans for this dish.

Carefully slide the fried eggs onto the tortillas. You don’t want the yolks to break.

Cover The Egg Whites With Salsa – Don’t Cover the Yolks

Gently spoon the warm sauce over the eggs being careful not to cover the yolks. The deep red salsa contrasts with the bright yellow egg yolks. You want the salsa to a little bit thick so it doesn’t run all over the plate.

Garnish the refried beans with three tortilla chips. You can sprinkle a bit of crumbled cheese on the beans if you like. Cotija cheese goes well.

Serve Immediately

Time to start cooking! Provecho!

Did You Know?

If you prepare this dish with salsa verde on one half of the plate and salsa roja on the other half it is called “huevos divorciados,” or “divorced eggs” because the two salsas are “divorced.” This is a very colorful and delicious way to serve your eggs.

When you think of Mexican food this is one of the authentic dishes that comes to mind. It’s a great brunch recipe.

Let us know if you have any questions about how to prepare this recipe. You can contact us here. You can also leave a comment below.


Huevos rancheros recipe

This Mexican-style breakfast &lsquoranchers' eggs&rsquo is a biggie. Always look for the Red Lion mark on eggs bought in the UK as it symbolises the highest standards of food quality and safety.

Tip: chuck whole cherry tomatoes in with the spiced black beans for less chopping and saucier refried beans.

Ingredients

  • 2 x 400g (14oz) tins of black beans
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 250 g cherry tomatoes
  • 2 avocados
  • 2 limes
  • 4 UK medium (US large) eggs
  • 4 soft corn tortillas
  • 200 g block of feta
  • 1 amount hot sauce
  • 1 amount olive oil
  • 1 pinch each of salt and black pepper
  • 2 x 400g (14oz) tins of black beans
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 8.8 oz cherry tomatoes
  • 2 avocados
  • 2 limes
  • 4 UK medium (US large) eggs
  • 4 soft corn tortillas
  • 7.1 oz block of feta
  • 1 amount hot sauce
  • 1 amount olive oil
  • 1 pinch each of salt and black pepper
  • 2 x 400g (14oz) tins of black beans
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 8.8 oz cherry tomatoes
  • 2 avocados
  • 2 limes
  • 4 UK medium (US large) eggs
  • 4 soft corn tortillas
  • 7.1 oz block of feta
  • 1 amount hot sauce
  • 1 amount olive oil
  • 1 pinch each of salt and black pepper

Details

  • Cuisine: Mexican
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Get a saucepan over a high heat and drizzle in some olive oil.
  2. Open and drain the tins of black beans into a sieve, then tip the beans straight into the pan. Refill one of the tins a quarter full with water and add to the pan. Add the cumin, smoked paprika and a good amount of salt and black pepper. Chuck in the tomatoes and give everything a good stir. Leave to cook for about 5 minutes, stirring occasionally, until the tomatoes have burst and the beans have broken down slightly.
  3. Halve and pit the avocados, scoop out the flesh and slice it. Cut one lime in half and the other into four wedges. Squeeze one lime half over the avo slices and the other into the black beans.
  4. Put a large frying pan over a high heat. Drizzle in some oil and, once hot, crack in the eggs. Fry to your liking.
  5. Warm the tortillas in the microwave following the packet instructions. Place one tortilla on each serving plate. Spoon over the tomatoey beans, then top each one with half a sliced avocado and a fried egg. Crumble over the feta and serve with the remaining lime wedges for squeezing over and some hot sauce.

This recipe is from Speedy MOB: 12-minute meals for 4 people by Ben Lebus, published by Pavilion Books on 3rd September. RRP £14.99. Photography by David Loftus.

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Ingredients

FOR THE SALSA RANCHERA

1 14-ounce can diced tomatoes (fire-roasted preferable)

2 tablespoons diced green chiles (from a can)

2 to 3 garlic cloves, peeled and roughly chopped (or 1/4 teaspoon garlic powder)

2 tablespoons olive oil or canola or other cooking oil

1/2 onion (white or yellow), diced small or finely chopped (substitute 1 teaspoon of onion powder if you don’t have onion)

FOR THE HUEVOS RANCHEROS

2 tablespoons canola or other cooking oil

Salt and freshly ground black pepper to taste

Cheese for garnish: crumbled cotija, queso fresco or feta or grated fiesta mix, jack or pepper jack

A few cilantro leaves for garnish (optional)

Sliced avocado for garnish (optional)


Huevos Rancheros Recipe

Our huevos rancheros recipe is a nice change of pace if you are tired of regular bacon and eggs for breakfast.

I’ll have you making a semi-homemade salsa that’s easy and people will think you’ve been cooking all day. Doesn’t our huevos rancheros recipe look delish?

You can make it as spicy as you like which is the beauty of this dish.

Let me describe it a bit to you.

Let me start with the semi homemade salsa. I’m calling it semi homemade because we are going to be using canned diced tomatoes and not just any tomatoes but fire-roasted. That’s going to give it some really nice flavor.

We are also going to do a little something special with some tomato paste which will only take 5 minutes. This too is for extra fire roasted flavor.

We will continue adding more tasty ingredients to our salsa and then simmer it a bit. Then I will show you how to soften corn tortillas which provides the base for this dish.

We will cook the eggs sunny side up, or however you like them. You can even scramble them if runny yolks sends you running.

We will then be ready to put it all together and top it with cotija cheese which seems to make it more authentic according to some.

Cotija cheese is a crumbly cheese that doesn’t melt. So if you are expecting gooey cheesy, you need to switch cheeses. Monterey jack or a Mexican blend will work great.

Garnish with avocado slices if you wish. Yum.

This recipe makes enough salsa for about 8 egg servings.

The salsa will keep several days in the refrigerator. Perfect for making huevos rancheros later in your week. Or you can make a casserole out of this recipe.

I’ll give directions for making this a huevos rancheros casserole at the end of the recipe.

Watch My How To Make Huevos Rancheros Video

Huevos Rancheros Recipe

Ingredients:

  • 2 Tbsp. tomato paste
  • 2 tsp. olive oil
  • 1/2 yellow onion, diced
  • 1 tsp. ground cumin
  • 1/2 to 1 tsp. chile powder
  • 7 oz. can whole green chiles (4 chiles), chopped
  • 28 oz. can fire-roasted crushed tomatoes, Muir Glen a good brand
  • cotija cheese
  • eggs
  • corn tortillas, one per serving
  • 1/3 cup olive oil, for cooking tortillas
  • sliced avocado, optional
  • 1 or more jalapeno, seeded, minced, optional
  • salt and pepper to taste

Directions:

In a large frying pan, heat 2 tsp. olive oil over medium high heat and add the tomato paste. Stir the paste until it starts to brown, about 4 to 5 minutes. Don’t let it burn.

Add another teaspoon or more of olive oil and add the onion and a little salt to the pan. Add the jalapeno too if you are including this. Cook the onion mixture another 5 to 8 minutes until soft, stirring frequently.

Pour the fire roasted tomatoes, green chiles, cumin, and chile powder into the onion mixture, stir and simmer for 10 minutes.

In a smaller frying pan, heat 1/3 cup of olive oil over medium high heat. When the oil is hot, lay one or two corn tortillas at a time into the hot oil. After about 5 seconds turn the tortillas over for another 5 seconds. Make sure the oil is hot enough so that the tortillas bubble up quite a bit.

Here is a little tip for making the best huevos rancheros recipe.

Softening the tortillas in hot oil is where you get a whole lot of flavor. Don’t think you can skip it and just cover the tortillas with sauce. It won’t work and you will be disappointed.

Remove the tortillas from the hot oil and lay them on a paper towel covered plate to drain. Pat dry. When you are done cooking tortillas, pour out all but a teaspoon or two of oil.

Turn the heat to low and crack an egg or two into the pan. Try not to break the yolk. Let it cook for 3 to 5 minutes until the whites have set or to your desired consistency.

Now you are ready to plate up your huevos rancheros recipe. It’s a nice touch to use a warmed plate. You can achieve this by placing your plate in the microwave for about 30 seconds or so.

Place a little bit of rancheros sauce in the middle of the plate and lay a softened corn tortilla on it. Then carefully place an egg on top of the tortilla. Ladle more huevos ranchero sauce on top of the egg.

Garnish with cotija cheese, chopped cilantro, and some slices of avocado. Serve immediately. Mexican coffee would round this out nicely.

Make A Casserole Out Of Our Huevos Rancheros Recipe

As a casserole you can make 8 servings which means using 8 eggs.

With a casserole you may wish to use a melting cheese instead of or in addition to the cotija cheese which doesn’t melt. It’s up to you. Monterey jack or a Mexican blend work well.

Make the rancheros sauce as above. Line a 9 x 13 oven proof dish with 8 softened corn tortillas just like above. Let the tips of the tortilla stick up above the dish a little so you can see them. It’s fine if the tortillas overlap.

Spoon a layer of sauce over the tortillas. Then cook the eggs in a large frying pan. You may have to do it in batches, say 4 eggs at a time.

Carefully place the cooked eggs in the casserole trying not to break the yolks. I know you can do it!

After all the eggs are in the dish, you decide if you need a little more rancheros sauce. Don’t skimp here as the sauce makes the dish.

Sprinkle cheese over all and place in the oven under the broiler (at about the middle of the oven) to just melt the cheese, for 30 seconds to 2 minutes or until the cheese melts.

That’s it. I hope you enjoy this recipe as much as I do. Let me know how you like it by leaving me a comment.


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Reviews ( 6 )

Oh, on the tortillas, there is enough moisture in the tortillas so don't add water to the tortilla holder. They will come out soft and pliable. Or, you can gently fry them so they stay soft. It only takes a few seconds longer if you want them crispy.

Ok, Javier. Since you're a purist and from the northern highland of the Sierra Madre, which is where Huevos Rancheros originate, tell me this: How do you eat Huevos Rancheros? I enjoy Mexican food, but this recipe escapes me. If the tortilla is crispy, then you can't really cut it with a knife and fork, can you? Does it turn into a breakfast variation of Nachos then? I don't get it. I am asking sincerely, really, so can you please explain how to eat this recipe?


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Excellent recipe. Made as described with addition of side of scratch made black beans.

Delicious! I love the tomato-chipotle salsa, it would be good on many things, I think.

This recipe is simple, fast, and downright delicious! Didn't change anything except added black beans and a sprinking of queso fresco to make it a bit heartier for brunch. The salsa is AWESOME, will be great with tortilla chips, and has a nice kick to it - the SO didn't even use hot sauce (very unusual). Will be a regular addition to my cooking schedule!

This was a fantastic go-to for brunch! I would add a little more of the chiles to add just a touch more heat. Fantastic combination. Took another reviewers advice, and sautéed the rest of the onion, a garlic clove and cilantro in olive oil with black refried beans, added that in between the tortillas, and it added a fantastic flavor to the already great taste. Definitely making this again!

I added an extra tablespoon of chipotle, and omitted the garlic (my husband fears the clove). The sauce was fantastic! I topped it with the Carne Asada recipe from this site, and served with cilantro lime rice for dinner. It was a huge hit. The tortillas were pretty oily, so I think I'll try baking them in the oven next time and see what happens. Overall, easy to make and delicious!

For this recipe, I used fresh tomatoes instead of canned. I was a little concerned that the sauce was too watery, so I strained about half of it, and remixed it. I added black beans and chorizo to the sauce as it cooked. This is delicious! It was so easy to make (I love the plate in the oven idea) and ended up being a late night treat for myself after work. I can't wait to make this again and I have leftovers ). . ..but not for long!

Wow! What an easy flavorful dish. I made over easy eggs and used the black bean mash from this recipe http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/09/breakfast-tostadas-sprouted-ki.html I also topped the dish with de Marss Rooster Sauce which really complimented the flavors. This is defiantly going into my recipe box!

I like poached eggs instead of fried - they're soft, and when topped with melted shredded colby/monterey jack, they look like eggs benedict. I also serve with refried beans because I am used to the combination of flavors - the corn tortilla, the egg, and the beans - oh, and sour cream.

Very good and easy. The warm salsa is particularly tasty and I would recommend it for salsa with chips.

My boyfriend and I made this for a quick, easy, and cheap dinner. It was very tasty and satisfying! Adding a dollop of sour cream and avocado makes a world of difference. I'm also of the opinion you can't over due it on the cilantro. I added extra hot sauce to top it off because I like it spicy. I'm surprised the recipe calls for tomatoes out of a can. I think it would taste better fresh.

As is the recipe is very easy, fast to make, relatively healthy and delicious. As others have stated, it's also an outstanding base to a almost equally easy decadent brunch dish. Cook up some black beans with onions and cilantro and garlic that are already out for this recipe top the whole thing with shredded cheese (cheddar and/or cotija), sour cream, avocados heat up the sauce with your favorite pepper combo -- the possibilities are really endless and don't add a ton of effort.

Great recipe--it's a comfort food classic in our house now. The only change I make is that I double the sauce recipe (we love the leftovers) and poach the eggs in it, like my mom used to do with leftover tomato sauce.

Great recipe and easy to make. A dab of sour cream on top and fresh cilantro make a difference!

This is a Saturday morning favorite for us. The procedure of placing to prepared tortillas on layer of the sauce first is terrific. Then lay over the eggs, toping again. I added green onion, chopping them in 1/4 - 1/2 lengths using scissors at the last minute. This dish is "meaty" tasting and in texture without actual meat. Well done. One more thing: I didn't follow the caveat of not letting the tortillas brown or crisp, find that the amount of liquid (sauce) under and over them gave a lot of room. Found them tastier a little browned and crunchy. This was nice job.

I make this for my B&B guests with the following substitutions. I use Delmonte stewed tomatoes for the Rancheros sauce. I also add a layer of black beans, then the eggs which I poach vs. frying. Always receives raves!

This recipe was delicious and a huge hit at my household. Even my biggest critics were fans. Very tasty and easy to make!

Very easy, very delish, and something everyone really likes. Definitely a regular for weekend breakfasts. I've made this several times as per the recipe with two exceptions - had to use chipotle chilli powder instead of chipotle in sauce. Also, I like to serve it with sides of shredded cheese, guacamole, and sour cream. Might try serving with refried beans as well next time.

Made a frittata with roasted corn left over from the romaine, roasted corn & avocado in June Gourmet (great recipe!). Topped with this salsa/sauce recipe and it was delicious. Definitely a keeper.

I made a variation of this, but used tomato paste and thinned it with some broth. I also skipped the blending part and just sauteed onions and garlic, then added the other ingredients. I couldn't believe how good it was for such a simple recipe. I also served this on a bed of black beans from the can and skipped the tortillas because I didn't have any.

Great sauce, and easy to do for brunch for many--you can cook the eggs to order as your guests like them. I added black beans and sliced avocado. Hearty and satisfying!

I didn't think I would like this combination of flavors, but I think it's great, and my sons (9 and 12) practically inhale this. A big hit in our house.

We love this recipe and as others have said, it is all about the ranchero sauce! Rather than cooking the tortillas in a skillet, I lay them one at a time directly on the grate of my gas burner over a medium flame and flip them every few seconds until they are warm, soft and slightly chared in spots. I also love to top with a bit of mexican blend cheese and diced avocado. yum!


What to put on your Huevos Rancheros

Aside from the beans, eggs, and salsa I also top mine with sour cream, avocado, and a sprinkle of chopped cilantro. If you’re a veggie lover and feeling fancy, add sauteed veggies like bell peppers, onions, and mushrooms. This is your taco Tuesday and I’m just happy you’re celebrating so you do your thing!

What type of beans to use in huevos rancheros

Again, this one up to you. I used regular black beans but these also taste pretty scrumptious with refried black beans or regular refried pinto beans. The possibilities!

Okay, It’s time to make these Huevos Rancheros so I’ll turn you loose! Make sure you grab a copy of the Taco Tuesday Cookbook for the full recipe and details then come back and tell me what you think! Are they, not the best breakfast tacos EVER!?


Recipe Summary

  • 1 15.5-oz. can black beans, rinsed and drained
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 6-inch corn tortillas
  • 1 cup loosely packed grated Monterey Jack
  • 1 cup bottled salsa, hot, medium or mild
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • Chopped avocado, optional
  • Sour cream, optional

Preheat oven to 400°F. Mix beans with lemon juice and olive oil in a large bowl. Use a fork to lightly mash season with salt and pepper.

Place tortillas on a large rimmed baking sheet. Divide beans evenly among tortillas and spread. Top with equal amounts of cheese and salsa. Bake until cheese begins to melt, about 10 minutes.

Melt butter in a large nonstick skillet over medium heat. Break eggs into skillet season with salt and pepper. Cook until whites are firm and yolks are beginning to set, 5 to 7 minutes.

Remove tortillas from oven. Top each with 1 egg, being careful to not break yolks. Return to oven and bake until warmed through and eggs are set, 3 to 5 minutes. Serve warm topped with avocado and sour cream, if desired.


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