Huevos Rancheros Recipe

When you're hungry for breakfast, it's hard to beat the classic Mexican favorite, Huevos Rancheros.

As someone who’s spent years exploring authentic Mexican flavors and developing spicy recipes for Chili Pepper Madness, I can tell you this dish is a true cornerstone of rustic Mexican cooking.

It’s simple, deeply satisfying and comforting, and built around the bold, vibrant ingredients I love most: chilies, tomatoes, onions, and fresh eggs.

What is Huevos Rancheros?

The name “Huevos Rancheros” translates to “rancher’s eggs,” a classic dish once served on rural Mexican farms. Traditionally, it’s fried eggs over warm corn tortillas, smothered in zesty ranchero sauce and topped with fresh salsa, often served with refried beans on the side.

Even though it’s rooted in tradition, every cook has their own spin, from how the eggs are cooked to the toppings and accompaniments.

My version keeps to the roots while turning up the flavor, with fresh homemade pico de gallo, homemade refried beans, and a rich, flavorful homemade ranchero sauce that ties it all together.

Let me show you how to make huevos rancheros at home.

How to Make Huevos Rancheros

First, heat a large pan to medium-high heat.

Lightly oil your corn tortillas with 1 tablespoon olive oil. Fry them in the pan about 1-2 minutes per side, or until they lightly brown and get a bit puffy, but not crispy.

Remove from heat, set them onto 2 plates, and spread the refried beans mixture onto them.

Next, add a bit more olive oil to the same pan and heat through.

Add the eggs and splash them with a bit of salt and pepper to taste.

Fry them lightly, until the egg whites are set, lifting up the edges a bit to distribute the oil. Cook them 2 at a time if needed. Sunny side up for me, please! I love a good runny yolk.

Set the fried eggs on top of the heated tortillas and beans.

Top with pico de gallo and warmed ranchero sauce (or use warmed salsa or your favorite hot sauce).

Garnish with cilantro and white crumbly cheese and serve!

Boom! Done! Easy enough, right? Delicious. Tasty. All the good things in life are Huevos Rancheros. I love them. One of my favorite Mexican breakfasts.

Serving Huevos Rancheros

You can serve these up with flour tortillas if you'd prefer. Corn tortillas are traditional, especially lightly fried in a skillet over medium heat, but flour will hold up nicely to the heft of the refried beans and the runny egg yolks. Frying the tortillas is common.

They're also great with homemade salsa verde, black beans or charro beans (frijoles charros), crumbled chorizo, green onion, queso fresco, and served with avocado slices or homemade guacamole. Also, feel free to hit it with your favorite hot sauce.

I greatly enjoy adding roasted jalapeno peppers to the mix. Add a few dollops of sour cream as well.

Make Ahead Tips

Huevos rancheros is best served hot right from the pan, but you can make many of the components ahead of time.

Make the ranchero sauce and refried beans 3-4 days ahead and store separate in the refrigerator in sealed containers. Warm them in small pots before serving.

The pico de gallo can be made 1-2 days ahead (best the night before) and stored in a sealed container in the fridge. Just scoop it right out of the container to serve.

That's it, my friends. I hope you enjoy my huevos rancheros recipe. Let me how you make it your own. I'd love to hear how it turned out for you. Keep it spicy!

Try Some of These Other Popular Breakfast Recipes

• Huevos Rancheros Casserole
• Huevos a la Mexicana
• Shakshuka
• Migas - Scrambled Eggs with Crispy Tortillas
• Chorizo con Huevos
• Menemen (Turkish-Style Scrambled Eggs with Peppers)
• Chile Relleno Casserole
• Spicy Breakfast Tacos