Authentic Huevos Rancheros

5 from 1 vote

A classic Mexican breakfast featuring lightly fried corn tortillas, warm refried beans, perfectly cooked sunny-side-up eggs, and a vibrant ranchero salsa. This easy and satisfying dish comes together in under twenty minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 people

Course: Breakfast

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

4 corn tortillas Thick quality preferred
1 cup refried beans Warmed thoroughly
4 large eggs Room temperature
½ cup ranchero salsa Heated gently
2 tablespoons neutral oil For frying tortillas
½ avocado, sliced For garnish
¼ cup cotija cheese, crumbled Adds salty finish
2 tablespoons fresh cilantro, chopped Bright herbal note

Equipment

2 Skillet For eggs and tortillas
2 Small Saucepan For beans and salsa
1 Spatula For flipping tortillas

Method

Heat neutral oil in a skillet over medium heat and fry each corn tortilla until crisp but pliable, watching the edges for browning.
Warm the refried beans in a small saucepan until simmering, ensuring they spread easily.
Heat the ranchero salsa gently in a separate pan so it stays piping hot for serving.
Fry the eggs in a lightly oiled nonstick skillet until the whites set completely and the yolks remain soft.
Spread warm beans over the crisp tortillas, top with a fried egg, and spoon hot salsa over the whites.
Garnish immediately with sliced avocado, crumbled cotija cheese, and fresh cilantro before serving hot.

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 35gProtein: 18gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 375mgSodium: 780mgPotassium: 650mgFiber: 9gSugar: 3gVitamin A: 15IUVitamin C: 12mgCalcium: 180mgIron: 4.5mg

Notes

Always heat your salsa and beans before plating to keep the eggs warm. For a lighter version, you can bake the tortillas instead of frying them in oil.

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