Huevos Rancheros

Two corn tortillas topped with refried beans, sunny-side-up eggs, salsa, chopped green onions, and cilantro are served on a white plate—a classic authentic huevos rancheros recipe that brings vibrant flavors to your breakfast table.

5 from 1 vote

This authentic Huevos Rancheros recipe features fried tortillas, homemade salsa, refried beans, and eggs. A classic Mexican breakfast recipe.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: Mexican

Servings:

Calories: 532kcal

Author: Maggie Unzueta

Ingredients

8 corn tortillas
½ cup oil (add more oil if necessary)
¾ cup refried beans
8 eggs
For the red salsa:
2 tomatoes
1 serrano chile
¼ onion chopped
1 garlic clove
1 teaspoon salt
chopped cilantro (optional garnish)

Instructions

In a stock pot, add the tomatoes, serrano chile, onion, and garlic.
Boil for 5 minutes.
Discard water and add ingredients to the blender along with salt.
Set aside and let cool.
Heat oil in a frying pan.
Fry each tortilla for 1 minute on each side.
Drain excess oil on a paper towel.
In a separate pot, warm up the refried beans.
Cook eggs sunny side up in the oil.
How to Assemble Huevos Rancheros
Add a thin layer of refried beans to a fried tortilla.
Add cooled salsa on top of the refried beans.
Top with a cooked egg.
Continue assembling until you run out of tortillas.
Serve immediately. Top with more salsa and chopped cilantro, if desired.

Notes

Have your Mexican Red Salsa ready to go and made the day before.

Can I make Huevos Rancheros ahead of time? The salsa and refried beans can be prepared up to 3 days in advance. Fry the tortillas and eggs just before serving for the best texture.

Can I add chorizo? Absolutely. Stir cooked Mexican chorizo into the refried beans before assembling the dish for even more flavor.

Nutrition