Huevos Rancheros
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Huevos Rancheros – Fresh, Fast, Flavorful and makes a wonderful breakfast, lunch or supper!
If you’re in the mood for a hearty, flavorful breakfast that’s sure to kickstart your day, you’ve got to try this easy Huevos Rancheros recipe. This dish is a classic Mexican breakfast, but we’re giving it a Southern twist that makes it perfect for our tables. Imagine crispy tortillas topped with refried beans, perfectly fried eggs, and a fresh, zesty salsa – it’s everything you need to start your morning right.
And this dish is not just for breakfast! This can be made for breakfast, lunch or dinner. AND the only real cooking involves lightly browning a tortilla in a skillet and then frying two eggs in the same skillet. A fresh and flavorful meal is ready in a flash.
What makes this recipe so great is that it’s simple to put together and uses ingredients you probably already have in your pantry. Plus, it’s a versatile dish that you can customize to suit your taste. Whether you like it spicy or mild, loaded with toppings or kept simple, Huevos Rancheros is a winner every time.
So, grab your skillet and let’s whip up this delicious breakfast that’ll have everyone at the table asking for seconds.
What You’ll Need to Make Huevos Rancheros:
Ingredients:
- Tortillas (flour or corn)
- Refried Beans
- Eggs
- Cheese (whatever kind you like)
- Fresh Salsa
- Avocado
How to Make Huevos Rancheros:
To start, heat about a tablespoon or so of oil in a large skillet over medium high heat.
Place your tortillas in there, one at a time, and cook until just browned and crispy on both sides. This won’t take long so don’t step away from it.
Now fry an egg or two for each serving of huevos rancheros you want.
I generally use two eggs for each serving. Just use that same pan and oil that you used for the tortilla. No sense in dirtying up another dish! And try these fun egg shapers to get the perfectly round egg if you’re going for maximum aesthetic appeal 🙂
You can assemble this however you want but here is what I do.
Heat up the refried beans and spread a generous layer over the tortilla.
Top that with fresh salsa.
Top that with grated cheese.
Now add the fried eggs, a sprinkling of kosher salt, and black pepper to your huevos rancheros.
Top with avocado, and more salsa as garnish if you like.
Now, DIG IN!
FAQs:
1. Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. They’ll be softer and less crispy, but still delicious.
2. What if I don’t have fresh salsa?
No problem! You can use your favorite store-bought salsa. If you like it spicy, go for a hot variety, or keep it mild if that’s more your style.
3. How can I make this dish vegetarian?
Trick question: this recipe is already vegetarian! To make it vegan, simply replace the eggs with a tofu scramble and use a dairy-free cheese alternative.
4. Can I add other toppings?
Definitely! Some great additions include chopped onions, sliced jalapeños, sour cream, or even a sprinkle of hot sauce for extra heat.
5. What should I serve with Huevos Rancheros?
These are pretty hearty on their own, but you can serve them with a side of rice, roasted potatoes, or a fresh fruit salad to round out the meal.
6. How do I store leftovers?
Huevos Rancheros are best enjoyed fresh, but you can store the components separately in the fridge for up to two days. Reheat and assemble just before serving.
Ingredients
For each Serving:
- 8 inch flour tortilla traditional recipe uses corn
- Refried Beans
- Salsa
- Avocado
- 2 Eggs
- Grated Cheese your preference or whatever you have
Instructions
- Heat a tablespoon or two of oil in a large skillet over medium heat. Add tortilla and cook on both sides until just lightly browned and crispy. Remove to plate. Add eggs to skillet and cook to desired doneness. I cook mine until they are just slightly runny in the center but my husband prefers his over well (solid centers).
- Spread a generous amount of refried beans over crispy tortilla. Top with a generous spread of salsa and follow that with guacamole.
- Place cooked eggs on top and sprinkle with salt and pepper, then cheese. You can put the plate under the broiler to melt the cheese if you like. Garnish with more salsa and guacamole. Enjoy!
Nutrition
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Looks delicious! Can’t wait to make. Thanks for the tip on the guacamole. Tried a few, but have not been able find a really good one. Gotta make a run to Kroger. Thanks! : )
Can’t stand a burnt egg! I would have to break the yolk and not burn it. I love salsa on eggs.
Can ya believe I’m a native Texan, and I’ve never had this? However, it does look good, and Tex-Mex is one of my favorite food groups…lol. I would keep the corn tortilla, (as I always do when I make enchiladas….) and omit the guac- not a fan of avocadoes…looks great though, Christy, thanks for sharing!
Goodness gracious, that looks downright decadent! My family wouldn’t eat it in a million years, either. Guacamole is right up there near the top of their “yuck” list. I’m just gonna have to make one for myself for lunch when everyone else is off to school and work.
You sure don’t have to include guac on yours! Lots of restaurants don’t either, and usually when I make this at home (pretty much just like Christy’s recipe) I never use guac because it’s not anything I have around all the time, but the other ingredients I sure do….this makes up real fast and as she says, it’s good for breakfast, lunch, or dinner.
For some reason, I’ve never even considered looking at a recipe for huevos rancheros… till now. This looks really good!!
Well I sure do appreciate you taking the time to look at this one MaryElle!
Hope you’re having a great day!
This looks great!!! Always looking for easy dinners for those nights we are at the ball field until late. Thanks!
Oh, do you remember where at the DFW airport? I live in the area and get to the airport about once a year and I don’t remember seeing this. Looks so yummy!!