Huevos Rancheros Recipe

Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But huevos rancheros also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.

Fresh Huevos Rancheros

This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.

Prep: 25min

Total: 45min

Yield: 4

Nutrition Facts: servingSize None, calories 351 calories, Sugar 7.1 g, Sodium 1514 mg, Fat 13.8 g, Saturated Fat 2.9 g, Trans Fat 0 g, Carbohydrate 43.4 g, Fiber 12.2 g, Protein 17 g, Cholesterol 186.4 mg

Ingredients:

• 2 medium ripe tomatoes, chopped (about 1 1/2 cups)
• 1/4 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice (about 1 medium lime)
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons extra-virgin olive oil
• 1/4 cup finely chopped white onion
• 1/4 teaspoon fine-grain sea salt
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 1/2 cups cooked beans
• 1/4 cup water
• Freshly ground black pepper, to taste
• 1/2 teaspoon lime juice
• 1 1/2 cups (12 ounces) of your favorite red salsa, either homemade or jarred
• 4 teaspoons extra-virgin olive oil, divided
• 4 eggs
• 4 corn tortillas
• 1/2 cup shredded Monterey Jack cheese (optional)
• Freshly ground black pepper
• Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce

Instruction:

1. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
2. To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
3. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
4. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
5. Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won’t condense as much but it’ll work!)
6. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.
7. To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
8. Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
9. Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.

Traditional Huevos Rancheros Recipe

This traditional Mexican Huevos Rancheros recipe is the perfect breakfast recipe with crispy tortillas, fried eggs, and tasty homemade salsa.

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 446 kcal, Carbohydrate 44 g, Protein 20 g, Fat 21 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 327 mg, Sodium 845 mg, Fiber 10 g, Sugar 8 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 6 Roma tomatoes
• 2 seeded serrano peppers
• 1 peeled yellow onion (cut into thick slices)
• 4 garlic cloves
• 3 tablespoons neutral flavored oil + more for frying
• 8 corn tortillas
• 8 eggs
• 2 cups refried beans
• queso fresco for garnish
• chopped fresh cilantro for garnish
• salt and pepper to taste

Instruction:

1. Preheat the oven to 425°.
2. Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tablespoons of oil and season with salt and pepper.
3. Roast in the oven at 425° for 30 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.
4. While the vegetables are roasting you can prepare everything else. In a large frying pan add some neutral flavored oil and heat over medium heat or until it is 350°.
5. Fry the corn tortillas until crispy in batches, which takes about 1 minute per side. Place them on a rack over a sheet tray to drain.
6. In that same oil, fry eggs to your desired amount of doneness. Be sure to season them with salt and pepper.
7. Serve the eggs on top of the crispy tortillas and top off with salsa. Other things to serve it with are warm refried beans, queso fresco cheese, and cilantro.

Huevos Rancheros

Saucy black beans, crispy tortillas, and crispy, cheesy eggs come together to make these huevos rancheros a knockout breakfast.

Prep: 5min

Total: 10min

Yield: 2 serving(s)

Ingredients:

• 1 15-oz. can black beans, rinsed and drained
• 1 c. picante sauce
• 1/2 tsp. ground cumin
• Nonstick cooking spray
• 4 large eggs
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. pepper, divided
• 1/2 c. shredded sharp cheddar
• 4 Tostadas or toasted corn tortillas, for serving
• 1 avocado, sliced, for serving
• Fresh cilantro, for garnish
• Pico de gallo, for serving

Instruction:

1. Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.
2. Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.
3. To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!

Huevos Rancheros Recipe | DELICIOUS Mexican Breakfast | Villa Cocina

FAQ

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