Huevos Rancheros

Savor the bold and vibrant flavors of Mexico with this classic Huevos Rancheros recipe! Perfect for breakfast, brunch, or even a light dinner, this dish features crispy-yet-tender corn tortillas layered with creamy black beans, sunny-side-up eggs, and a smoky, spiced ranchero sauce made with tomatoes, garlic, and jalapeño. Topped with crumbled queso fresco, fresh cilantro, and buttery avocado slices, it’s a delightful balance of hearty and fresh flavors. A squeeze of lime adds a bright finishing touch that ties all the elements together. Ready in just 30 minutes, this easy and authentic recipe is a must-try for lovers of Mexican cuisine. Perfectly customizable, it can be spiced up or mellowed down to suit your taste and is ideal for a satisfying, gluten-free meal.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped white onion
• 2 minced garlic cloves
• 14 ounces (1 can) diced tomatoes
• 1 small, finely chopped fresh jalapeño
• 1 teaspoon ground cumin
• 0.5 teaspoons chili powder
• 0.25 cup, chopped plus extra for garnish fresh cilantro
• 4 pieces corn tortillas
• 4 large eggs
• 1 cup, cooked or canned, rinsed and drained black beans
• 0.5 teaspoons or to taste salt
• 0.25 teaspoons or to taste black pepper
• 1 sliced (optional) avocado
• 0.25 cup, crumbled (optional) queso fresco or feta cheese
• 1 whole, for serving lime wedges

Directions

Step 1

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.

Step 2

Stir in the minced garlic, jalapeño, ground cumin, and chili powder. Cook for 1-2 minutes until fragrant.

Step 3

Add the canned diced tomatoes (including juices), and season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4

Remove the skillet from heat and stir in the chopped cilantro. Set the ranchero sauce aside.

Step 5

Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until pliable, but not crispy. Remove and set aside.

Step 6

In the same skillet, fry the eggs sunny side up to your preferred doneness. Lightly season with salt and pepper.

Step 7

To assemble, place one fried tortilla on each plate. Spread a layer of warmed black beans on the tortilla, then top with a fried egg.

Step 8

Spoon the ranchero sauce generously over the egg, garnish with crumbled queso fresco (if using), avocado slices, and additional chopped cilantro.

Step 9

Serve immediately with lime wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	1230 grams (1230.0g)

Amount per serving	% Daily Value*
Calories	1454

Total Fat 70.00g	90%
Saturated Fat 19.90g	99%
Polyunsaturated Fat 2.90g
Cholesterol 784mg	261%
Sodium 2925mg	127%
Total Carbohydrate 148.10g	54%
Dietary Fiber 34.90g	125%
Total Sugars 21.30g
Protein 62.40g	125%

Vitamin D 164IU	820%
Calcium 797mg	61%
Iron 14mg	76%
Potassium 1725mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 17.0%

Carbs: 40.2%