Huevos Rancheros

Nutrition · per serving

Steps

1. 1

   Prepare everything before cooking: finely chop the tomatoes, onion, jalapeño, and cilantro; mince the garlic; crumble the queso fresco. Set a nonstick frying pan over medium heat and a second small pan over medium-low heat so the dish comes together quickly.

   300 g ripe tomatoes, finely chopped80 g white onion, finely chopped1 small (20 g) jalapeño, finely chopped2 cloves (8 g) garlic, minced8 g fresh cilantro, chopped40 g queso fresco, crumbled
2. 2

   Make the salsa ranchera: add the olive oil to the frying pan, then cook the onion and jalapeño for 2 minutes until just softened. Stir in the garlic and cumin for 30 seconds, then add the tomatoes, salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce. If it looks dry, reduce the heat; if too wet, let it bubble a little longer.

   10 ml olive oil80 g white onion, finely chopped1 small (20 g) jalapeño, finely chopped2 cloves (8 g) garlic, minced1 g ground cumin300 g ripe tomatoes, finely chopped3 g fine salt0.5 g black pepper
3. 3

   At the same time, warm the refried beans in the second pan over medium-low heat, stirring once or twice, until hot and spreadable, about 3 minutes. Keep warm on low heat.

   240 g refried beans
4. 4

   Heat the olive oil in a clean skillet or push the salsa to one side if your pan is large enough. Warm the corn tortillas for about 30 seconds per side until pliable with light golden spots. Stack them on plates or keep covered so they stay soft.

   10 ml olive oil4 small (100 g) corn tortillas
5. 5

   Fry the eggs in the same lightly oiled pan over medium heat for 2 to 3 minutes, until the whites are set but the yolks are still runny. For neater eggs, crack them into the pan one at a time and lower the heat if the bottoms brown too fast.

   4 large eggs
6. 6

   Assemble each serving: spread half the warm refried beans over 2 tortillas, spoon over some salsa ranchera, then top each tortilla with a fried egg. Finish with the remaining salsa, queso fresco, and cilantro. Serve immediately while the yolks are soft and the tortillas are warm.

   240 g refried beans4 small (100 g) corn tortillas4 large eggs40 g queso fresco, crumbled8 g fresh cilantro, chopped

Origin & History

Huevos Rancheros is a classic Mexican breakfast traditionally served on rural farms, where it was hearty enough to fuel a morning of work. The dish combines staple ingredients of the Mexican table—corn tortillas, eggs, beans, and a fresh cooked tomato-chile salsa—into a simple, satisfying meal.