With a fried egg, salsa, and seasoned pureed black beans on top of toasted corn tortillas, Huevos Rancheros is basically the best Mexican breakfast ever!
Next time you’ve got a carton full of eggs designated for making hard boiled eggs, save a few for fried eggs and Huevos Rancheros! This is such a simple dish and perfect for breakfast, but also for dinner.
What is Huevos Rancheros
Huevos Rancheros (translated ‘rancher’s eggs’) is a classic breakfast dish served on rural Mexican farms. Most places with Mexican influence have a version of this dish, and depending on the region, the ingredients could be altered slightly. It consists of a fried egg served on top of lightly toasted corn tortillas, with salsa. Common additions include refried beans, Mexican-style rice, avocado or guacamole, sour cream, and chopped fresh cilantro. Then the magic happens when you slice into the egg and the yolk mixes with everything. Crazy delicious!
Huevos Rancheros Recipe
Huevos Rancheros Ingredients:
- Black beans: we use canned black beans (drained and rinsed.)
- Garlic: Skip the powder or jarred and use fresh.
- Lime juice: Freshly squeezed lime juice will have the best flavor.
- Seasonings: Chili powder, cumin, salt, and pepper. NOTE: Make sure to use American-style chili powder, not cayenne pepper, or it will be way too spicy.
- Large eggs: The fresher the better for making fried eggs.
- Corn tortillas: We highly recommend using our homemade corn tortillas! If not, just buy the freshest, best quality corn tortillas you can find.
- Cotija cheese: This is a Mexican cheese made from cow’s milk that’s salty in flavor and crumbly in texture. If you can’t find it, Parmesan is an ok substitute. Yes, we know it’s Italian. It’s ok! They’re similar enough.
- Extra-virgin olive oil: Just a little used to make the bean mixture and also to pan fry the tortillas.
- For serving: Restaurant style salsa, sour cream, pico de gallo, guacamole, fresh chopped cilantro (or parsley), and some spanish rice on the side.
- Don’t like runny eggs? If a fried egg is not your thing, make scrambled eggs instead. Not traditional, but who cares. Still so good
- Flour tortillas can replace the corn tortillas.
- Pinto beans can be used in place of the black beans. You can even used canned seasoned refried beans or refried beans mixed with our homemade taco seasoning if you want to speed things up!
How to Make Huevos Rancheros
This egg-centric breakfast is so easy to make. Here’s the simple breakdown:
(Scroll below for the detailed printable with measurements, and don’t miss the video.)
- Blend together the beans, seasonings, a little olive oil, and lime juice until combined and smooth.
- Make your fried eggs.
- Toast the corn tortillas in a hot skillet.
- Top the corn tortillas with some warm bean mixture, a sprinkle of Cotija cheese, a fried egg, and a dollop of salsa and sour cream.
I could eat this every day for the rest of my life without complaint!
Huevos Rancheros Video
Other Mexican Dishes We Love
- Chile Relleno
- Esquites (Mexican Street Corn Salad)
- Cilantro Lime Rice
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
- 15 ounce can black beans , drained and rinsed
- 2 cloves garlic
- 1 1/2 teaspoons chili powder (American style, not cayenne pepper)
- 2 teaspoons ground cumin
- 3 teaspoons fresh lime juice
- 6 teaspoons extra-virgin olive oil , divided
- salt and pepper , to taste
- 6 whole corn tortillas
- 6 large eggs
- 2 tablespoons finely grated Cotija cheese
- salsa , for serving
- sour cream , for serving
- chopped fresh cilantro or parsley , for garnish
- In a food processor, add the beans, garlic, chili powder, cumin, lime juice, 2 teaspoons olive oil, and a small pinch of salt and pepper. Process until you get a puree. Transfer to a microwave safe bowl and warm it up in the microwave until it’s heated through. Cover and set aside.
- Place a large 12-inch cast iron skillet over medium heat. Once it's hot, add 2 teaspoons oil, swirl to coat. Lightly toast each tortilla (three at a time, if there’s room) until slightly charred and bubbly. Transfer to a plate.
- In the same skillet, set heat over medium-high until it’s hot enough that a drop of water sizzles rapidly on contact. Reduce heat to medium and add in 1 tablespoon of oil, swirl to coat, and crack 3 eggs (watch out for splatters.) Let the eggs cook until the edges are crisp and golden and egg white is opaque, but the yolk is still runny, about 2 1/2 minutes. (Alternatively, you can drizzle in 2 tablespoons of water around the outer parameter of the eggs and cover with a lid. Cook for 2 minutes until the egg whites are opaque and a thin layer of cooked egg white is over the yolk, but the yolk itself is still runny.)
- Repeat with the remaining oil and 3 eggs.
- Spread the bean mixture over each tortilla, then sprinkle with a little finely grated Cotija cheese. Top with 1 fried egg, followed by a small dollop of sour cream and salsa. Sprinkle the cilantro on top.
- Serve immediately and devour!
Reader Questions and Reviews
This recipe is really great. The only thing I added was green chili sauce. That’s a must on our huevos.
Whoa. I am totally making this! That picture is worth a thousand words. Love.
Oh my does this ever look amazing!
This sounds so good! Somehow I always forget about eggs for dinner. Pancakes are the go-to dinner around here, but I think that might need to change!
This was my first time making Huevos Rancheros and it definitely won’t be my last. I practically licked my plate. YUMMY!
I’m with you – I could eat this every day. This recipe is excellent!
Looooved this so much! I added a squirt of Sriracha hot sauce for a little kick, but otherwise kept everything the same.