Huevos Rancheros Mexican Breakfast (Printer-friendly)

Classic huevos rancheros with spicy tomato sauce, black beans, eggs, and fresh avocado on corn tortillas.

# Ingredient List:

→ Tomato Sauce

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 jalapeño or serrano chili, seeded and finely chopped
05 - 14 oz canned diced tomatoes
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon fresh cilantro, chopped

→ Beans

11 - 14 oz canned black beans, drained and rinsed
12 - ½ teaspoon ground cumin
13 - Salt, to taste
14 - Black pepper, to taste

→ Assembly

15 - 4 corn tortillas
16 - 4 large eggs
17 - 1 tablespoon vegetable oil
18 - 1 avocado, sliced
19 - 2 oz crumbled feta or queso fresco
20 - Fresh cilantro leaves, for garnish
21 - Lime wedges, for serving

# How-To Steps:

01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2-3 minutes. Add chili and cook for 1 minute. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer gently for 10-12 minutes until sauce thickens slightly. Stir in chopped cilantro and keep warm.
02 - Place black beans and cumin in a small saucepan. Heat over low heat for 3-4 minutes. Season with salt and pepper to taste. Keep warm.
03 - Heat a dry skillet over medium heat. Toast each tortilla for 30 seconds per side until warm and pliable. Keep covered to maintain warmth.
04 - Heat vegetable oil in a nonstick skillet over medium heat. Crack eggs into the skillet and cook until whites are set but yolks remain runny, approximately 3 minutes.
05 - Place a warm tortilla on each plate. Spoon warm black beans over the tortilla, top with a fried egg, then ladle tomato sauce over the egg generously.
06 - Top with avocado slices, crumbled cheese, fresh cilantro leaves, and a squeeze of lime. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes but tastes like you spent the morning at a market in Mexico City.
  • The runny egg yolk becomes a sauce all its own, mixing with the tomato heat and creamy beans in the most natural way.
  • You can adjust the spice level to your mood without ruining anything.
02 -
  • The temperature of your oil matters more than you'd think—if it's not hot enough, your egg whites will take forever and the yolks will start cooking; if it's too hot, the bottoms burn before the tops set.
  • Don't overcook your sauce—a raw, watery tomato sauce is fixable, but one that's cooked down too far and tastes burnt is not.
  • Have everything ready before you start frying the eggs because they'll be done faster than you expect and cold tortillas underneath will ruin the whole thing.
03 -
  • Toast your cumin in the dry skillet for 10 seconds before adding oil—it releases oils and makes the spice taste deeper and more real.
  • If your eggs are cold from the fridge, let them sit on the counter for 5 minutes before frying so they cook more evenly and the yolks stay runny while the whites set.
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