Huevos Rancheros Recipe
corn tortillas topped with two eggs, ranchero sauce and cheddar cheese. Served with pinto beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Huevos Rancheros (tortillas, eggs, cheese)
Ranchero Sauce
Pinto Beans (side)
Method
Ranchero Sauce
- 1
Make the sauce
Heat 1 tbs olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes. Add the minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add the canned diced tomatoes (with juices), 1/4 cup broth, cumin, oregano, 0.75 tsp salt and 0.25 tsp black pepper. Bring to a simmer, reduce heat to low, and simmer gently 10–12 minutes to slightly thicken. Taste and adjust seasoning. If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender to reach desired texture. Keep warm over the lowest heat while you finish other components.
Pinto Beans (side)
- 2
Warm and season beans
Heat 1 tbs olive oil in a small saucepan over medium heat. Add the 1/4 chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook 30 seconds. Add the drained and rinsed pinto beans, 1/4 tsp cumin, 1/4 tsp chili powder and 1/2 tsp salt. Stir to combine and add 2–3 tablespoons water if mixture is too dry. Cook 4–6 minutes until heated through and the flavors meld. Mash about one-quarter of the beans with the back of a spoon for a creamier texture. Remove from heat and stir in 1 tbs lime juice. Keep warm.
Tortillas and Eggs Assembly
- 3
Crisp the tortillas
Pour about 2 tbs vegetable oil into a large nonstick skillet and heat over medium-high until shimmering. Fry each corn tortilla 30–40 seconds per side until slightly blistered and crisp but still pliable. Transfer to a plate lined with paper towels and season lightly with 1/4 tsp salt while hot. Wipe skillet clean leaving a thin film of oil for eggs.
- 4
Cook the eggs
Reduce heat to medium-low. Crack 2 eggs into the skillet (or 1 egg per person portion) and cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes. If you prefer over-easy, flip carefully and cook an additional 20–30 seconds. Season eggs with remaining salt and 1/4 tsp black pepper. Repeat for remaining eggs, adding a little oil if needed.
- 5
Assemble plates
Place two warmed crisp tortillas on each plate. Spoon about 1/3 cup (or desired amount) warm ranchero sauce evenly over each tortilla. Gently place two eggs (one per tortilla) on top of the sauce. Sprinkle about 1/4 cup shredded cheddar cheese over each plate so cheese melts on contact with hot sauce and eggs. Garnish with chopped cilantro and lime wedges if desired. Serve immediately with a generous scoop (about 3/4 cup) of the warm pinto beans alongside.