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Classic Huevos Rancheros

A traditional Mexican breakfast featuring fried eggs served on lightly fried corn tortillas with black beans, topped with a warm, spicy tomato-based ranchero sauce, avocado, cheese, and fresh cilantro.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ranchero Sauce
  • 1 tbsp vegetable oil
  • 0.5 medium white onion finely diced
  • 2 cloves garlic minced
  • 1-2 jalapeño or serrano peppers minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 0.5 tsp dried oregano Mexican preferred
  • 0.5 tsp ground cumin
Huevos Rancheros Base
  • 4 corn tortillas
  • 2 tbsp vegetable oil for frying
  • 1 can (15 oz) black beans warmed and seasoned
  • 4 large eggs
Toppings
  • 1 large avocado sliced
  • 0.5 cup Cotija cheese crumbled (or Queso Fresco)
  • 1 jalapeño sliced into rounds
  • 0.25 cup fresh cilantro chopped

Equipment

  • Medium saucepan
  • Small Skillet or Frying Pan
  • Spatula

Method
 

  1. To make the sauce: Sauté onion and jalapeño in oil until soft. Add garlic and spices, cook for 1 minute. Add tomatoes, simmer for 10-15 minutes until thickened. Season with salt and pepper.
  2. Briefly fry corn tortillas in a little oil until pliable but slightly crisp. Drain on paper towels.
  3. Fry eggs sunny-side up or over-easy in the same skillet, seasoning with salt and pepper. The yolks should be runny.
  4. To assemble: Place a tortilla on a plate, top with warm black beans, then a fried egg.
  5. Spoon generous amounts of the warm ranchero sauce over the egg.
  6. Garnish with sliced avocado, crumbled Cotija cheese, jalapeño slices, and cilantro. Serve immediately.

Notes

For a smoother sauce, you can blend the tomato mixture after simmering. The ranchero sauce can be made a day ahead and reheated.