Huevos Rancheros Mexican Breakfast (Print version)

A vibrant Mexican dish featuring fried eggs, beans, tortillas, and a spicy tomato sauce with fresh garnishes.

# Required ingredients:

→ Tomato Sauce

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 jalapeño or serrano chili, seeded and finely chopped
05 - 14 ounces canned diced tomatoes
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon chopped fresh cilantro

→ Beans

10 - 14 ounces canned black beans, drained and rinsed
11 - ½ teaspoon ground cumin
12 - Salt and pepper, to taste

→ Assembly

13 - 4 corn tortillas
14 - 4 large eggs
15 - 1 tablespoon vegetable oil
16 - 1 avocado, sliced
17 - 2 ounces crumbled feta or queso fresco
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving

# How to make it:

01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until softened. Add seeded chili and cook for 1 minute. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for 10 to 12 minutes until slightly thickened. Incorporate chopped cilantro and keep warm.
02 - Combine rinsed black beans with cumin in a small saucepan. Heat gently for 3 to 4 minutes. Season with salt and pepper. Maintain warmth.
03 - Using a dry skillet over medium heat, toast each corn tortilla for 30 seconds per side until warm and pliable. Cover to keep warm.
04 - Heat vegetable oil in a nonstick pan over medium heat. Crack in eggs and fry until whites are set but yolks remain runny, approximately 3 minutes.
05 - Place a warm tortilla on each plate. Spoon heated beans over the tortilla, top with a fried egg, and generously ladle tomato sauce over the egg.
06 - Top with avocado slices, crumbled cheese, fresh cilantro leaves, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -
  • It's faster than you'd expect, ready in less time than a shower, yet feels like a celebration on a plate.
  • Every element can be prepped ahead, making mornings feel less rushed and more intentional.
  • The combination of runny yolks, spicy sauce, and creamy avocado hits every craving at once without feeling heavy.
02 -
  • The yolk must stay runny or this dish loses its soul—a broken yolk becomes the sauce, and that's where the magic lives.
  • Don't make the sauce thick and chunky thinking it will hold better; a slightly loose sauce actually clings to the eggs and tortilla far better than something stiff.
  • Timing matters more than you'd expect; have everything ready before you crack the first egg because eggs don't wait for you.
03 -
  • Prep your sauce and beans completely before you touch an egg; fried eggs won't wait, and cold components will undo the whole experience.
  • If your yolks keep breaking before they reach the plate, lower your heat slightly and crack them from lower to the pan to reduce impact.
  • Make the sauce the night before and reheat it gently in the morning—it actually improves and tastes rounder the next day.
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