Huevos Rancheros are a delicious dish, easy to make, and perfect for any meal of the day. A traditional recipe of Mexico and the Southwestern United States. It makes a great brunch and is very nutritious, not to mention tasty.
Huevos Rancheros

Huevos Rancheros
Prep time
Cook time
Total time
Huevos Rancheros, or Ranch Eggs, is a traditional dish served for breakfast, lunch or dinner in Mexico and the Southwestern US.
Recipe type: Breakfast, Brunch, Main
Cuisine: Mexican
Serves: 4
  • 2 small ripe tomatoes
  • 1 small yellow onion
  • 1 medium jalapeno chile pepper, chopped, seeded
  • 2 cloves garlic; 1 chopped, 1 smashed
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 2 Tablespoons plus 2 teaspoons olive oil
  • 1 can (15 1/2-ounce) black beans, drained and rinsed
  • 4 large eggs
  • 4 6-inch corn tortillas, warmed
  • 1/2 Cup crumbled queso blanco
  • 1/4 Cup chopped fresh cilantro
  1. Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.
  2. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
  3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
  4. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Nutrition Information
Serving size: 1 Calories: 360 Fat: 19 g Saturated fat: 6 g Unsaturated fat: 2 g Trans fat: 9.5 g Carbohydrates: 33 g Sodium: 430 mg Fiber: 7 g Protein: 16 g Cholesterol: 228 mg


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