The Best Mexican Huevos Rancheros Recipe : Cooking Around the World

OK I know, I know, ANOTHER Mexico recipe for the Cooking Around the World series?! But I can’t help it!!! Mexican is by far my favorite cuisine, so some of my very best homemade recipes are Mexican – including these to-die-for Huevos Rancheros. 

When Huevos Rancheros are on a brunch menu, there is a 100% chance I’m ordering it. With extra salsa and can I add avocado? Thank you.

Huevos Rancheros are a no-brainer choice when it comes to a delicious, filling breakfast. They’re packed with protein, are vegetarian, wholesome, nutritious and have a kick of spice. And that moment when you break into the yolk that oozes all over the tortillas and beans, oh my goodness, yall…. it’s HEAVEN.

And even though I order Huevos Rancheros everywhere I go, I have to admit that, no matter where I go in the world (even at the best five star resorts in Mexico), no huevos rancheros compare to this simple recipe that I make at home.

If you’re looking for a world-class brunch recipe that will knock your roommate, boyfriend, husband or family’s socks off, this is it. It seems ultra impressive but it’s actually really easy to make. My go-to for lazy Saturday brunches at home. 

 

Grocery List for Huevos Rancheros:

Black beans (you can use refried if you prefer)

Extra light tasting olive oil (or vegetable oil, or EVOO)

1 small red or yellow onion

Cumin

Cayenne Powder

Chili Powder

6 Eggs

Colby Jack or cheddar cheese

2 Roma Tomatoes

1-2 Avocados

3 Green onions

Cilantro

Salsa Verde (optional, but I have an easy delicious salsa verde recipe here)

6 corn tortillas

Huevos Rancheros

Huevos Rancheros

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This authentic Mexican brunch favorite is packed with protein, and colorful, wholesome, nutritious ingredients that will wow your taste buds - and your family.

Ingredients

  • 1 can black beans (you can use refried if you prefer)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, finely chopped
  • 1 tsp cumin
  • 1/2 tsp cayenne Powder
  • 2 tsp chili Powder
  • 6 eggs
  • 1/2 cup shredded cheese (I use colby jack or medium cheddar - always freshly shredded not pre-shredded)
  • 2 roma tomatoes
  • 1-2 avocados
  • 3 green onions, chopped
  • 1.5 tablespoon extra light tasting olive oil (or EVOO)
  • cilantro
  • salsa verde (optional)
  • 6 corn tortillas

Instructions

  1. Pre-heat the oven to 375
  2. Heat the 1/2 tbsp olive oil on a saucepan, add the onions and garlic, sautee for 1-2 mins until a bit softened
  3. Add the black beans and spices (cumin, cayenne, and chili powder), cook together on medium for 5 minutes, then low for another 5. I like to add a few dashes of tapatio or cholula in here as well.
  4. Meanwhile, in another pan, heat the other 1 tbsp extra light olive oil on high, add tortillas in batches, cooking them about 1 minute per side, until slightly golden but not crispy like a chip (unless you like them crispier! They will crisp up more in the oven)
  5. Prepare a 9 x 13 baking pan with the tortillas
  6. Spoon the spiced beans into each tortilla (about 2 spoonfuls in each), top with shredded cheese
  7. Bake the 9x13 pan in the oven for 15 minutes, or until cheese is melted and tortillas have a slight crisp.
  8. To fry the eggs: In the same skillet as you used for the tortillas, over medium heat - pour in 1 teaspoon olive oil and wait about thirty seconds. Carefully crack an egg and pour it into the skillet without breaking the yolk. I do a couple at a time. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. I definitely recommend runny yolks for huevos!!! Place the fried egg delicately aside on a plate until the huevos are ready out of the oven.
  9. Take the tortillas out of the oven, and place them each on a plate (we usually have 2 per person), place each fried egg delicately on top of each tortilla, and garnish with green onion, tomato, avocado, cilantro, and a touch of hot sauce or salsa verde.

Notes

Feel free to make this meaty! If I have leftover taco meat, I always like to put it in the bean mix as well. You can do ground turkey, ground beef, carnitas, anything you want. But it's also great without meat.

Many huevos rancheros recipes call for ranchero sauce - which is delicious too, but I like to keep it simple with what I have in the pantry. That being said, feel free to top it with any and all mexican hot sauces you love or have! I like a few dashes of Tapatio, for sure.

If you prefer scrambled eggs, you can do that on these instead of over easy!

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