Authentic Fresh Huevos Rancheros
A vegetarian Mexican breakfast featuring hearty tortillas topped with fried eggs and fresh salsa, perfect for starting your day with a colorful and flavorful twist.
Recipe Details
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Servings: 4 servings
Full Ingredient List
- 2 medium ripe tomatoes (chopped)
- ¼ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (from about 1 medium lime)
- ¼ teaspoon fine-grain sea salt
- 2 teaspoons + 4 teaspoons extra-virgin olive oil (divided)
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans or pinto beans (rinsed and drained, or 1 ½ cups cooked beans)
- ¼ cup water
- ½ teaspoon lime juice + 2 tablespoons
- 1 ½ cups (12 ounces) favorite red salsa, homemade or jarred
- 4 eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese (optional)
- freshly ground black pepper
- optional garnishes: crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro, hot sauce
Pico de Gallo
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 2 medium |
ripe tomatoes |
chopped (about 1 ½ cups) |
|
| ¼ cup |
white onion |
finely chopped |
|
| ¼ cup |
fresh cilantro |
chopped |
|
| 2 tablespoons |
lime juice |
from about 1 medium lime |
|
| ¼ teaspoon |
fine-grain sea salt |
|
|
Instructions
-
Step 1:
In a medium bowl, combine the chopped tomatoes, onion, cilantro, lime juice, and salt. Stir to combine. (Tips: Choose ripe tomatoes for the best flavor.)
Refried Beans
Tools and Equipment
- saucepan
- potato masher or back of a fork
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 2 teaspoons |
extra-virgin olive oil |
|
|
| ¼ cup |
white onion |
finely chopped |
|
| ¼ teaspoon |
fine-grain sea salt |
|
|
| 1 teaspoon |
ground cumin |
|
|
| 1 can (15 ounces) |
black beans or pinto beans |
rinsed and drained, or 1 ½ cups cooked beans |
|
| ¼ cup |
water |
|
|
| to taste |
freshly ground black pepper |
|
|
| ½ teaspoon |
lime juice |
|
|
Instructions
-
Step 1:
In a small saucepan over medium heat, warm the olive oil until shimmering.
-
Step 2:
Add the chopped onions and salt, cooking until the onions are soft and translucent.
-
Step 3:
Add cumin, stir until fragrant, about 30 seconds. Add beans and water.
-
Step 4:
Stir, cover, and cook for 5 minutes. Uncover and mash at least half the beans. (Tips: If beans are dry, add a splash of water.)
-
Step 5:
Stir in pepper and lime juice, taste and adjust seasonings. Keep covered until serving. (Tips: Flavor can be adjusted with more salt, pepper, or lime juice if needed.)
Huevos Rancheros Assembly
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 ½ cups (12 ounces) |
red salsa |
homemade or jarred |
|
| 4 teaspoons, divided |
extra-virgin olive oil |
|
|
| 4 |
eggs |
|
|
| 4 |
corn tortillas |
|
|
| ½ cup |
Monterey Jack cheese (optional) |
shredded |
|
| to taste |
freshly ground black pepper |
|
|
| as desired |
optional garnishes |
crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro, hot sauce |
|
Instructions
-
Step 1:
Pour salsa into a medium saucepan; warm over medium heat, then reduce to low.
-
Step 2:
In a small skillet over medium heat, warm each tortilla individually. Spread bean mixture on tortillas and set aside. (Tips: Prepare tortillas individually to ensure even warming.)
-
Step 3:
Fry eggs in a skillet with 1 teaspoon olive oil each until whites set and yolks are done to preference. (Tips: Tilt the skillet to ensure even cooking.)
-
Step 4:
Place a fried egg on each tortilla, then top with warm salsa and pico de gallo. (Tips: Use a slotted spoon for pico de gallo to avoid excess liquid.)
-
Step 5:
Add black pepper and optional garnishes to taste. Serve immediately. (Tips: Serve while hot for the best texture.)
Additional Information
Notes: For the best texture, serve immediately. If not all of the dish is consumed, store individual components separately. Customize with salsa verde and avocado for a variation.
