Huevos Rancheros Mexican Breakfast (Printable)

A colorful Mexican dish featuring fried eggs, black beans, and zesty tomato sauce over tortillas.

# What You'll Need:

→ 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 freshly ground black 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 Steps:

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

# Top Tips:

01 -
  • It comes together faster than you'd think, making weekends feel less rushed and more delicious.
  • The runny yolk acts like a sauce all on its own, turning something simple into something restaurant-worthy.
  • You can make it with ingredients you probably already have, yet it tastes like you planned something special.
02 -
  • A runny yolk is not a mistake—it's the entire point, so don't overcook the eggs trying to be safe.
  • The tomato sauce needs those ten to twelve minutes to simmer or it'll taste sharp and raw instead of rounded and rich.
  • Cold tortillas will crack and fall apart; warm ones bend and hold together like they're supposed to.
03 -
  • Do your prep work before you start cooking—chopped onion, minced garlic, seeded chili all ready to go makes the whole thing feel less stressful.
  • If you're cooking for a crowd, make the sauce and beans ahead and just reheat them while you fry the eggs to order.
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