mexicanbreakfastvegetarianeggscorn-tortillabeanspan-fried

Huevos Rancheros

Name: Huevos Rancheros
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g ripe tomatoes, finely chopped; 80 g white onion, finely chopped; 1 small (20 g) jalapeño, finely chopped; 2 cloves (8 g) garlic, minced; 10 ml olive oil; 1 g ground cumin; 3 g fine salt; 0.5 g black pepper; 240 g refried beans; 4 small (100 g) corn tortillas; 10 ml olive oil; 4 large eggs; 40 g queso fresco, crumbled; 8 g fresh cilantro, chopped

Huevos Rancheros is a bright, comforting plate of warm corn tortillas layered with creamy refried beans, vibrant ranchero salsa, and sunny fried eggs. The crumbly queso fresco and fresh cilantro add a cool, salty finish to this fast and deeply satisfying breakfast.

15 min

2 servings

480 kcal

Mexican

Ingredients

Salsa ranchera

300 gripe tomatoes, finely chopped
80 gwhite onion, finely chopped
1 small (20 g)jalapeño, finely chopped
2 cloves (8 g)garlic, minced
10 mlolive oil
1 gground cumin
3 gfine salt
0.5 gblack pepper

Frijoles y tortillas

240 grefried beans
4 small (100 g)corn tortillas
10 mlolive oil

Huevos y acabado

4 largeeggs
40 gqueso fresco, crumbled
8 gfresh cilantro, chopped

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

480 kcal

Calories

24g

Protein

35g

Carbs

27g

Fat

Fiber

Notes

•For a beginner-friendly 15-minute version, use ready-made refried beans and finely chop the tomatoes so the salsa cooks down fast.
•If you prefer a milder dish, remove the jalapeño seeds and membranes before chopping.
•A spoonful of avocado, Mexican crema, or extra hot sauce is a great addition, though not traditional to every version.
•Corn tortillas can crack if overheated; warm them only until flexible.

Background

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.

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