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an image of a plate for breakfast and a Mexican Huevos Rancheros

Mexican Huevos Rancheros Breakfast

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings depending on size 1x
  • Category: Breakfast and Brunch
  • Cuisine: Mexican


Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla.


  • 46 Eggs
  • 34 Ripe Tomatoes
  • 1 Onion
  • 1 Jalapeño/ Green Chillies
  • Corn/Flour Tortillas (store bought)
  • Salt & Pepper to taste
  • 1 Can Black/Red Kidney Beans
  • Grated Cheese
  • 1 Avocado (chopped)
  • Sour Cream (topping)
  • Chopped Red Onion (garnish)
  • 1 Tomato (chopped)


Cook Salsa:

  1. Remove skins from tomatoes and add to blender along with the onion and pepper.
  2. Blend till smooth.
  3. Heat oil in a pan, pour in the salsa and cook till it turns a deep red color.
  4. Drain the beans and stir them into the salsa.
  5. Season and set aside.


  1. Heat oil in a pan and fry eggs sunny side up (runny yolks).
  2. Set aside.


  1. Heat a dry nonstick pan.
  2. Warm tortillas on either side.
  3. Set aside.


  1. Place tortillas in a pan/on a plate.
  2. Spoon on the salsa, lay the eggs over it then add the tomatoes, red onion, avocados, and cheese.
  3. Serve warm with a dollop of sour cream and enjoy!!

* Please note that this is my take on the meal so it is made to my liking *


  • Serving Size: 1
  • Calories: 368
  • Sugar: 7
  • Sodium: 299
  • Fat: 19
  • Saturated Fat: 5
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 33
  • Fiber: 9
  • Protein: 19
  • Cholesterol: 288
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