Mexican Huevos Rancheros Recipe

This Mexican Huevos Rancheros Recipe is made by poaching eggs in a homemade salsa and topping on a fried tortilla as well as beans.

Huevos Rancheros, or "Rancher's Eggs," is a great traditional Mexican breakfast recipe. My parents live across from this café in Mexico City that makes the most delicious Huevos rancheros ever – I go every time I visit. I wanted to recreate them and use the same techniques they used. Frying tortillas will be tasty, but buying store bought tostadas is just as good. You can make the eggs to your liking. Some people prefer sunny-side up eggs or scrambled eggs but I love poaching the eggs in a homemade sauce.

If you love this recipe, feel free to try my Chilaquiles Divorciados or my Breakfast Nopales.

Huevos Rancheros Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Tostadas (or lightly fried corn tortillas)
• Olive oil
• Red onion
• Tomatoes
• Serrano pepper
• Eggs
• Cilantro
• Chicken bouillon
• Refried beans
• Avocado

See recipe card for quantities.

How to make Huevos Rancheros

Cook the vegetables. In a large nonstick skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water, cilantro, salt and pepper & chicken bouillon stir and bring to a boil. Boil for 5 minutes. 

Blend the salsa. Using a slotted spoon, take the vegetables out of the pan and place into a blender. Pour the remaining liquid into the blender. Blend until smooth.

Poach the eggs. Pour the warm salsa back into pan. On medium heat, bring to a simmer. Crack the eggs into the sauce. 

Cook the eggs for about 7-10 minutes, until your desired doneness. Cook less time for a runny yolk.

Fry the tortillas. (Optional if using corn tortillas) Fry the tortillas if you haven’t done so. In a saucepan on medium high heat, add about ½ inch deep oil and fry the tortillas for 2 minutes on each side. 

Assemble and serve. Spread the warmed refried beans on the fried tortillas. Add each fried tortillas with the poached egg on top and its some sauce. Garnish with avocado and extra cilantro. 

Substitutions

Tostadas: Make your life easier by buying tostadas and making the huevos rancheros on them. You can use corn tortillas and fry them. Huevos Rancheros are traditionally made with fried corn tortillas. 

Beans: I used refried pinto beans but you can use refried black beans.

Red onion: Traditionally, Mexicans use red onion for most of their recipes. You can use yellow or white onion as well.

Avocado: I love topping with avocado. Feel free to top with your favorite hot sauce, sour cream, queso Oaxaca or salsa verde instead.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add your favorite hot sauce on your huevos rancheros.
• Deluxe: I have seen other variations with pico de gallo, queso fresco, homemade salsa verde and sour cream.
• Kid friendly - add extra cheese on top.

Check out my Mexican Poached eggs to try them without the tortilla.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Huevos Rancheros Tostada ingredients don't stand up well to freezing.

Top tip

Buy tostadas to make your life easier instead of frying the tortilla.

Mexican Huevos Rancheros Recipe

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• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Mexican Huevos Rancheros Recipe is made by poaching eggs in a homemade salsa and topping on a fried tortilla as well as beans. 

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• ½ cup diced red onion
• 2 tomatoes, diced
• 1 serrano pepper, deseeded and minced
• 1 cup water
• 4 eggs
• ¼ cup chopped cilantro
• Optional: 1 chicken bouillon
• 4 tostadas or fried corn tortillas
• 1 (8 oz) can refried beans, warmed
• ½ avocado, sliced

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Instructions

1. Cook the vegetables. In a large nonstick skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water, cilantro, salt and pepper & chicken bouillon stir and bring to a boil. Boil for 5 minutes. 
2. Blend the salsa. Using a slotted spoon, take the vegetables out of the pan and place into a blender. Pour the remaining liquid into the blender. Blend until smooth.
3. Poach the eggs. Pour the warm salsa back into pan. On medium heat, bring to a simmer. Crack the eggs into the sauce. Cook the eggs for about 7-10 minutes, until your desired doneness. Cook less time for a runny yolk.
4. Fry the tortillas. (Optional if using corn tortillas) Fry the tortillas if you haven’t done so. In a saucepan on medium high heat, add about ½ inch deep oil and fry the tortillas for 2 minutes on each side. 
5. Assemble and serve. Spread the warmed refried beans on the fried tortillas. Add each fried tortillas with the poached egg on top and its some sauce. Garnish with avocado and extra cilantro. 

Notes

Instead of frying the tortillas, you can bake them for a healthy alternative. Bake at 350 F for 8-12 minutes. Flip once halfway. 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 327.3
• Sugar: 1.2 g
• Sodium: 1,391.1 mg
• Fat: 8.2 g
• Saturated Fat: 2.8 g
• Carbohydrates: 37.3 g
• Fiber: 7.7 g
• Protein: 26.3 g
• Cholesterol: 216.9 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.