Quick and Easy Huevos Rancheros (Printer-Friendly)
Enjoy a fast, flavorful morning with eggs, salsa, and crisp corn tortillas in true Mexican breakfast style.
# What You’ll Need to Cook:
→ Main Components
01 -
8 fresh corn tortillas (15 cm diameter, thick-cut or homemade preferred)
02 -
8 large eggs
03 -
250 ml salsa ranchera (homemade or high-quality store-bought, moderately spicy)
04 -
250 g refried pinto beans (seasoned with onion, garlic, and cumin)
→ Garnishes
05 -
60 g crumbled queso fresco or Cotija cheese
06 -
1 ripe avocado, sliced
07 -
15 g chopped fresh cilantro
08 -
2 spring onions, finely sliced
# Steps to Prepare:
01 -
In a saucepan over medium heat, sauté chopped onions and garlic in 1 tablespoon avocado oil. Add diced tomatoes and finely chopped jalapeño, simmering until softened and sauce is slightly thickened. Season with salt and black pepper to taste. Keep warm until serving.
02 -
Heat refried pinto beans in a small saucepan over low heat, adding a splash of water if needed for a smooth consistency. Stir in ground cumin and a pinch of salt. Keep warm.
03 -
Heat 2 tablespoons canola oil in a heavy skillet over medium-high heat. Working one at a time, fry corn tortillas for 30 seconds per side until lightly golden and crispy but still pliable. Drain excess oil on paper towels.
04 -
In a nonstick or well-seasoned skillet over medium-high heat, add 2 tablespoons avocado oil and gently crack in the eggs. Cook sunny-side up until the whites are set and edges are crisp, about 3-4 minutes, keeping yolks runny.
05 -
To plate, lay 2 crispy tortillas per portion. Spread a thin layer of warm refried beans over each tortilla, place a fried egg on top, and generously spoon salsa ranchera over the eggs.
06 -
Top with crumbled queso fresco, avocado slices, chopped cilantro, and spring onion. Serve immediately while hot.
# Extra Cooking Tips:
01 -
For optimal flavor and presentation, prepare all components and garnishes before assembling the dish to maintain ideal temperature and texture.
02 -
Roasting tomatoes and chiles for the salsa adds depth and subtle smokiness to the finished sauce.