Huevos Rancheros
Savor the bold and vibrant flavors of Mexico with this classic Huevos Rancheros recipe! Perfect for breakfast, brunch, or even a light dinner, this dish features crispy-yet-tender corn tortillas layered with creamy black beans, sunny-side-up eggs, and a smoky, spiced ranchero sauce made with tomatoes, garlic, and jalapeño. Topped with crumbled queso fresco, fresh cilantro, and buttery avocado slices, it’s a delightful balance of hearty and fresh flavors. A squeeze of lime adds a bright finishing touch that ties all the elements together. Ready in just 30 minutes, this easy and authentic recipe is a must-try for lovers of Mexican cuisine. Perfectly customizable, it can be spiced up or mellowed down to suit your taste and is ideal for a satisfying, gluten-free meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped white onion
- 2 minced garlic cloves
- 14 ounces (1 can) diced tomatoes
- 1 small, finely chopped fresh jalapeño
- 1 teaspoon ground cumin
- 0.5 teaspoons chili powder
- 0.25 cup, chopped plus extra for garnish fresh cilantro
- 4 pieces corn tortillas
- 4 large eggs
- 1 cup, cooked or canned, rinsed and drained black beans
- 0.5 teaspoons or to taste salt
- 0.25 teaspoons or to taste black pepper
- 1 sliced (optional) avocado
- 0.25 cup, crumbled (optional) queso fresco or feta cheese
- 1 whole, for serving lime wedges
Instructions
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, jalapeño, ground cumin, and chili powder. Cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes (including juices), and season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and stir in the chopped cilantro. Set the ranchero sauce aside.
Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until pliable, but not crispy. Remove and set aside.
In the same skillet, fry the eggs sunny side up to your preferred doneness. Lightly season with salt and pepper.
To assemble, place one fried tortilla on each plate. Spread a layer of warmed black beans on the tortilla, then top with a fried egg.
Spoon the ranchero sauce generously over the egg, garnish with crumbled queso fresco (if using), avocado slices, and additional chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 21.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 797 mg | 61% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1725 mg | 37% | |
*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.
