Name: Best Huevos Rancheros Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: ½ recipe homemade salsa (about 2 cups); Additional 1/3 cup reserved salsa for beans; 1 15 oz. can black beans, NOT drained; ¼ cup water; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 teaspoon lime juice; 2 tablespoons olive oil, divided; 4 quality corn tortillas (such as La Tortilla Factory); 4 eggs; 1 tablespoon vegetable oil; Sliced avocado; Guacamole; Sour cream; Crumbled Cotija, queso fresco, or feta cheese; Cilantro; Pickled red onions; Hot sauce

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Introduction

Huevos Rancheros is a classic Mexican breakfast that’s hearty, flavorful, and perfect for starting your day with a kick. This recipe combines crisp tortillas, creamy beans, fresh salsa, and perfectly cooked eggs for a satisfying meal.

The dish shows two small round corn tortillas as the base layer, each topped with a thick spread of mashed black beans that appear dark purple and smooth. On this, there is a layer of chunky red tomato salsa with bits of tomato and spices, scattered unevenly. Fried sunny-side-up eggs with bright yellow yolks and white edges sit on each tortilla. On top of the eggs, slices of fresh avocado with light green flesh are arranged in a swirl pattern, with thin green jalapeño slices resting alongside. The whole plate is sprinkled with small white crumbles of cheese and finely chopped fresh green cilantro leaves. A lime wedge rests on the side of the white speckled plate, which is placed on a white marbled surface with an avocado half, lime slices, and a small dish of salsa nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ recipe homemade salsa
1 15 oz. can black beans, not drained
Salt and pepper, to taste
1 teaspoon lime juice
2 tablespoons olive oil, divided
4 eggs
4 quality corn tortillas (such as La Tortilla Factory)
Sliced avocado, for serving
Guacamole, for serving
Sour cream, for serving
Crumbled Cotija, queso fresco, or feta cheese, for topping
Cilantro, for garnish
Pickled red onions, for garnish
Hot sauce, to taste

Instructions

Step 1: Prepare your homemade salsa according to your recipe or use store-bought. Remove 1/3 cup of salsa to reserve for the beans.
Step 2: Heat the remaining salsa (about 1 2/3 cups if store-bought) in a nonstick skillet. Simmer gently for 5 minutes until thickened. Season with salt, pepper, and chili seeds or cayenne pepper if you want extra heat. Transfer to a serving bowl and keep warm.
Step 3: In a large skillet, combine the reserved 1/3 cup salsa with the black beans, their liquid, ¼ cup water, ¼ teaspoon salt, and 1/8 teaspoon pepper. Simmer over medium-high heat for 5 minutes, stirring occasionally.
Step 4: Remove from heat, stir in lime juice, and mash about ¾ of the beans with a potato masher until thick and creamy. Adjust consistency by adding water or simmering a bit more if needed. Cover and keep warm.
Step 5: Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Fry two tortillas at a time, about 20 seconds per side, until golden and crisp at the edges but still pliable. Transfer to a paper towel-lined plate. Repeat with remaining tortillas.
Step 6: In the same nonstick skillet used for salsa, heat 1 tablespoon olive oil over medium heat until shimmering. Crack 2 eggs into small bowls, then gently pour them into opposite sides of the skillet. Cook until whites are opaque and yolks reach your preferred doneness (about 2½ minutes for runny yolks). Transfer cooked eggs to a nonstick mat or parchment paper. Avoid covering the eggs to prevent steaming.
Step 7: Rewarm salsa and beans if needed. To assemble, spread refried beans over each tortilla, top with an egg, crack fresh pepper, then add warm salsa and desired toppings like Cotija cheese, cilantro, avocado, hot sauce, and pickled red onions. Serve immediately and enjoy!

Tips & Variations

Use fresh, quality corn tortillas for the best texture and flavor.
For a vegetarian twist, add roasted vegetables or sautéed mushrooms alongside the beans.
Adjust the spice level by adding jalapeños or extra hot sauce.
If you don’t have a cast iron skillet, a heavy nonstick skillet will work well for toasting the tortillas.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat beans and salsa gently on the stove or in the microwave before assembling. Tortillas are best toasted fresh, but you can warm them in a skillet or microwave for a few seconds if needed. Eggs are best eaten fresh but can be reheated briefly if necessary.

How to Serve

A white plate holds a thick base layer of a golden brown tortilla, topped by a spread of dark mashed black beans with a coarse texture. Over the beans rests a sunny-side-up egg with a bright orange yolk and white edges that are slightly crispy. To one side of the egg, there are several slices of green avocado with a smooth, creamy texture, arranged in a small pile. On top of the beans and around the egg are dollops of chunky red salsa with visible tomato pieces. Thin round slices of green jalapeño peppers with seeds inside are scattered on the salsa. Fresh green cilantro leaves and small bits are sprinkled all over the dish. A wedge of lime with a bright green rind is placed near the back edge of the plate, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salsa for this recipe?

Yes, canned or store-bought salsa works well and saves time. Just simmer it to thicken and adjust the seasoning before serving.

What’s the best way to cook the eggs?

Cooking eggs sunny-side up or over easy ensures the yolks remain runny, which is traditional and adds richness to the dish. Cook the eggs gently over medium heat and avoid covering them to keep the yolks from overcooking.