Even before I lived in Arizona I always loved Huevos Rancheros. So I have eaten a lot of restaurants- but once you taste this one, you will not be tempted to go out for breakfast again.
Huevos Rancheros
My all-time favorite breakfast. I’m always tweaking it—new salsas, different beans, crisp vs. soft tortillas—and I travel the world hunting the best versions to learn from (and copy).
Sunny eggs over warm tortillas, beans, and bright salsa. Add avocado, herbs, and a squeeze of lime.
Yield: 1 generous plate | Active time: 10–12 min | Total: ~12–15 min
Ingredients (per plate)
- 2 corn tortillas (6-inch) — warmed or lightly crisped
- 2 large eggs — sunny-side up or soft-scrambled
- 1/2 cup black beans (from-scratch or canned, rinsed)
- 1/2–3/4 cup salsa — ranchera (roja) or verde (see options)
- 1 tsp extra-virgin olive oil (for the pan)
- Toppings: 1/4 avocado (sliced), 1 Tbsp queso fresco or feta (crumbled), chopped cilantro, lime wedges
- Optional extras: sautéed onions/peppers, pickled jalapeño, radish, hot sauce
Fast Homemade Salsas (pick one)
- Ranchera (Roja): Blend 1 cup canned fire-roasted tomatoes, 1/4 small onion, 1 small garlic clove, 1/2 chipotle in adobo (or a pinch chili flakes), salt, and a squeeze of lime.
- Verde: Blend 1 cup tomatillos (canned or roasted), 1/4 small onion, 1 small garlic clove, a few cilantro sprigs, a little jalapeño, salt, and lime.
Method — Skillet (classic)
- Warm tortillas: Dry-toast in a skillet 30–45 sec/side until pliable with light char. For crisper tortillas, brush with a film of olive oil and toast until lightly crisp. Keep warm.
- Heat beans & salsa: In the same pan, warm the beans with a few spoonfuls of salsa. Spread on the plate as a base.
- Cook the eggs: Add 1 tsp olive oil to the skillet over low–medium. Crack in eggs and cook sunny-side up until whites set and yolks are glossy (or soft-scramble over low heat).
- Assemble: Lay tortillas over the beans, slide on the eggs, spoon over more salsa, then add avocado, queso, and cilantro. Finish with lime.
Baked Sheet-Pan Option (for 2–4 plates)
- On a sheet pan, lay tortillas, top with a thin layer of beans and spoonfuls of salsa.
- Make small “wells,” crack eggs onto the salsa/beans.
- Bake at 400°F (205°C) for 8–10 min until whites set and yolks are still soft.
- Top with avocado, queso, and herbs; serve with lime.
Make It Yours
- Divorciados: One egg with roja, one with verde.
- Chilaquiles style: Tear tortillas into chips, simmer briefly in salsa, then top with eggs.
- Veg boost: Add sautéed peppers/onions or a handful of spinach beneath the eggs.
- Spice: Chipotle for smoky heat; jalapeño or serrano for fresh heat.
Nutrition (estimates)
Per plate: 2 tortillas, 2 eggs, 1/2 cup black beans, ~2/3 cup salsa, 1 tsp olive oil. Toppings optional. Brands vary.
| Version (per plate) | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| Base (no avocado/cheese) | ~430–440 kcal | ~23 g | ~44–46 g | ~17 g | ~10–12 g |
| + 1/4 avocado | ~510–520 kcal | ~23 g | ~46–48 g | ~25 g | ~12–13 g |
| + 1 oz queso fresco | ~510 kcal | ~28 g | ~45–47 g | ~23 g | ~10–12 g |
| + avocado & queso | ~590–600 kcal | ~28 g | ~47–49 g | ~31 g | ~12–13 g |
Rules of thumb: each extra egg ≈ +70 kcal & +6–7 g protein; 1/2 cup beans ≈ +110–120 kcal, +7–8 g protein, +7 g fiber; 1/4 avocado ≈ +80–90 kcal; 1 oz queso ≈ +80 kcal, +5 g protein.