huevos rancheros

huevos rancheros

This is easily my new favorite brunch recipe! It’s healthy, vegetarian, and doesn’t pack a calorie-laden Hollandaise sauce (though some mornings totally call for that).

A classic Mexican breakfast, huevos rancheros translate to “rancher’s eggs.” They are simple, light yet filling, and incredibly flavorful. You can either eat them like a taco or with a knife & fork.

I make no claims that these are 100% authentic huevos rancheros, but goodness gracious are they delicious. Here’s how we make them, but feel free to make additions based on what you like. I suggest some additional options for toppings in the ingredients list.

PS: This will make 4 servings of 2 huevos rancheros per person. If you’re only brunching for two though, go ahead and make the full pico de gallo & refried black beans recipe. You can halve it and store the other half of each for the next morning’s breakfast.



For the pico de gallo:

  • 1 large ripe tomato, chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 small jalapeno, finely chopped
  • 2 Tbsp. freshly squeezed lime juice (from about 1 juicy lime)
  • 1/4 tsp. sea salt

For the refried black beans:

  • 1 Tbsp. extra-virgin olive oil
  • 1/4 cup onion, finely chopped
  • 1/4 tsp. sea salt
  • 1 tsp. ground cumin
  • One (15 oz) can of black beans, drained and rinsed
  • 1/4 cup veggie stock (or chicken stock or water)
  • 1 tsp. freshly squeezed lime juice

For the rest:

  • Nonstick cooking spray
  • 8 fresh large eggs
  • 8 corn tortillas
  • Optional toppings: sour cream, Monterrey Jack cheese, crumbled cotija cheese, extra salsa, sliced avocado, more chopped cilantro, hot sauce, etc.


  1. For the pico de gallo: In a medium bowl, add all ingredients and stir to combine. Set aside until serving which will allow the flavors to come together.
  2. For the refried black beans: In a medium saucepan over medium heat, heat the olive oil until shimmering. Add in the onions and cook, stirring occasionally, for 3-5 minutes until soft. Then add in the cumin, stock and the drained black beans and cook together for another 5 minutes. Reduce the heat to low and using the back of a fork, mash about 1/2 of the beans so that you have a mixture of mashed & whole. Continue to cook the beans until they are thick, another 2-3 minutes and then set aside. Off the heat, stir in the lime juice and taste to adjust salt & pepper as needed. Cover until ready to serve.
  3. For the tortillas: heat a medium skillet over high heat, add your corn tortillas, one at a time, and allow them to bubble up and blister slightly on each side. Flip as necessary and then transfer each to a stack in a towel to keep warm. Repeat until all tortillas are done.
  4. For the eggs: In the same skillet but lowered to medium heat, spray generously with nonstick cooking spray. Carefully crack in up to 4 eggs at a time to fry. I like to cover my pan with a lid which helps to cook the top of the egg’s white part without having to flip it. Cook until the whites are set, but the yolk is still runny. Using a spatula, cut around/separate each egg so that you have 4 individual eggs. Repeat with another 4 eggs if making the full 8.
  5. To serve: spoon 1/8 of the black bean mixture onto a tortilla. Top with any ingredients you wish (we used sliced avocado, Monterrey Jack cheese, and sour cream) and carefully top with a fried egg. Spoon on some pico de gallo using a slotted spoon and repeat for the remaining servings. Serve two huevos ranchers per person immediately with any extra garnishes you like.


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