Company Huevos Rancheros
Bring bold, authentic flavors to your breakfast table with this mouthwatering recipe for Company Huevos Rancheros. Perfect for satisfying brunch guests or elevating a casual weekend meal, this dish combines crispy, golden tortillas, creamy refried beans, and perfectly cooked sunny-side-up eggs, all smothered in a zesty homemade ranchero sauce spiced with jalapeños, cumin, and chili powder. Garnished with sliced avocado, crumbled queso fresco, and fresh cilantro, each plate is an explosion of rich, savory, and tangy flavors. Ready in just 30 minutes, this easy-to-follow recipe is ideal for busy mornings that still deserve a special touch. Serve with lime wedges for a fresh citrus finish that ties it all together. Make this vibrant take on traditional huevos rancheros and watch it become a new favorite!
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Recipe Information
Ingredients
- 4 pieces tortillas (corn or flour)
- 2 tablespoons vegetable oil
- 1 cup refried beans
- 4 large eggs
- 1.5 cups tomato sauce
- 1 piece jalapeño, diced
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 1 piece avocado, sliced
- 0.5 cup queso fresco or crumbled feta cheese
- 1 piece lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 1 minute per side until crisp and golden. Set aside on a paper towel-lined plate to drain excess oil.
In the same skillet, add a splash of oil if needed and sauté the diced jalapeño, chopped onion, and minced garlic until softened and fragrant, about 2-3 minutes.
Stir in the cumin, chili powder, and tomato sauce. Add salt and pepper to taste. Let the sauce simmer on low heat for 5 minutes, stirring occasionally. Remove from heat and keep warm.
Warm the refried beans in a small saucepan or microwave until soft enough to spread. Set aside.
In a separate skillet, heat the remaining 1 tablespoon of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny (or to your preferred doneness). This should take about 3-4 minutes. Remove from the skillet carefully to avoid breaking the yolks.
To assemble, place one fried tortilla on each plate. Spread a layer of warm refried beans over the tortilla, followed by a spoonful of the ranchero sauce. Gently place a fried egg on top.
Spoon additional ranchero sauce over the eggs and garnish with sliced avocado, crumbled queso fresco, and chopped cilantro.
Serve immediately with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 279 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
