Runny eggs and spicy salsa served on a crispy corn tortilla — Huevos Rancheros are the best (and easiest!) way to start your mornings.  Add a side of beans and a few slices of avocado for true breakfast perfection.

I’ve never really been much of a breakfast person.  There, I said it. Did you just gasp?  Because that’s how most people seem to respond.  But it’s the truth — I don’t like eating first thing in the morning, and I don’t like breakfast foods.

On the rare occasion that I find myself going out to brunch, I bypass all the breakfast options and head straight to lunch.  This is presumably because I will always choose savory over sweet.  Most breakfast foods have a hint of sweetness in them — french toast, pancakes waffles. I’m also not a huge fan of super eggy things, so omelets, frittatas, and even simple scrambled eggs don’t excite me.

But one thing I do love?  Mexican food!  So it should come as no surprise that I adore huevos rancheros.  The egg is balanced out by a crispy tortilla and spicy salsa. Add in a side of slightly mashed seasoned black beans and a few slices of avocado?  Breakfast heaven, people.  Breakfast heaven.

Ingredients and Substitutions

• Olive Oil
• Onion
• Garlic
• Black Beans: I like to mash black beans to pair with the huevos rancheros, but a can of refried beans makes this recipe even easier!
• Cumin
• Salt
• Corn Tortillas: Corn tortillas are more authentic and crisp a little better, but you can substitute with flour tortillas if you prefer them to corn.
• Cheese: Cojita or queso fresco are my favorites to use for huevos rancheros, but any sort of cheddar or pepper jack cheese works well too. If possible, shred the cheese yourself, as preshredded cheese doesn’t melt as well.
• Eggs
• Salsa: Use your favorite salsa – homemade or store-bought. If you like tomatillos, I recommend my homemade salsa verde!
• Garnishes: Avocado, cilantro, and picked onions are my favorite extras!

Crispy Corn Tortillas

The hallmark of huevos rancheros is the crispy tortilla underneath the egg. To get the crispy edges, we’re going to heat them in hot oil for just a few seconds – no more than 15 seconds – so they’re not too crunchy. The edges should be nice and crispy, the middle should remain soft enough to scoop up the runny egg yolks. (If you like your tortillas extra crispy, feel free to fry them a little longer on each side!)

What’s happening to our tortillas in this quick timeframe? We can explain it all with my favorite subject… kitchen chemistry!

Kitchen Chemistry

When you fry tortillas, the heat triggers the Maillard reaction, a complex chemical process which forms new compounds that enhance both flavor and texture. This reaction occurs when amino acids and reducing sugars in the tortillas are exposed to high heat. The heat causes moisture in the tortilla to evaporate, drying out the surface (crispy texture) while the proteins and sugars start to break down and reorganize into new compounds (enhanced flavor).

The key to perfectly crispy tortillas is the oil temperature. If the oil is too hot, the tortillas will burn before they crisp; if it’s too cold, they’ll soak up oil and turn greasy. Aim for medium-high heat, and keep a close eye on the tortillas as they cook—corn tortillas crisp quickly!

Pro Tip: You don’t need a thermometer to check your oil temperature. Simply tear off a small piece of tortilla and drop it into the oil. If it starts to sizzle immediately and browns in about a minute, you’re in the right temperature range for the Maillard reaction to work its magic!

How to Make Huevos Rancheros

1. Make the Refried Beans: Cook the onions and garlic in a little olive oil until soft. Add the beans and spices and cook until the beans are warmed through, then mash the beans until the texture is thickened and chunky.
2. Crisp the Tortillas: Heat a small amount of oil in a skillet over medium-high heat. Fry each tortilla until the edges are crispy (~15 seconds per side) or until thoroughly brown and crispy, if preferred (1 minute per side). If you want to cut down on oil, you can also toast dry tortillas in the oven or in a hot skillet.
3. Fry the Eggs: Once the tortilla is fried, sprinkle a little cheese over the tortilla, then crack an egg on top. Cook until the whites are just starting to set, then use a spatula to flip the egg and tortilla over and cook until the whites are fully set but the yolk remains runny.
4. Assemble: To assemble, place a crispy tortilla with egg on each plate. Spoon a spoonful of warmed beans next to the tortilla, along with salad, slices of avocado, chopped cilantro, or other preferred toppings.

Tips and Tricks for the Best Huevos Rancheros

1. Assemble Separately for a Crowd: If you’re making many huevos rancheros at once, rather than cooking the egg directly on the tortilla, fry all the tortillas first, then cook all the eggs directly in the pan and plate the egg on top of the tortilla.
2. Thin the Beans: If you prefer your beans on the thinner side, add a splash of water to the beans while they are heating. This keeps them smooth and spreadable.
3. Cover the Skillet: I love the crispy edges on the eggs when they’re flipped and cooked in a little oil, but if you’re not after crispy edges, cover the skillet with a lid while frying the egg. This traps heat and helps the whites cook through while keeping the yolks soft and gooey.
4. Add Spices: If you like extra heat, sprinkle a pinch of chili powder or cayenne pepper on top of the eggs.
5. Fresh Toppings: Add a variety of fresh toppings, like pickled onions, slices radishes, or a dollop of sour cream.

More Breakfast Recipes:

• Best Belgian Waffles
• Apple Pie Cinnamon Rolls
• Blueberry Blintzes
• Smoked Salmon Egg Muffins
• Baked Peach French Toast Casserole

Continue to Content

Huevos Rancheros

Yield: Serves 4

Cook Time: 15 minutes

Total Time: 15 minutes

Runny eggs and spicy salsa served on a crispy corn tortilla — huevos rancheros are the best (and easiest!) way to start your mornings.

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Ingredients

• 1 tablespoon + 1 teaspoon olive oil, divided
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon cumin
• 1/8 tsp salt
• 2 tablespoons water
• 4 (6-inch) corn tortillas
• 1/2 cup crumbled cojita or queso blanco
• 4 eggs
• 1 cup salsa of choice
• avocado, cilantro, or additional cheese, for garnish

Instructions

1. Cook the Beans: In a small saucepan over medium heat, warm 1 teaspoon of olive oil. Add the onions and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the beans, cumin, salt, and water. Cook, stirring frequently, until the beans are heated through. Use a potato masher or a fork to mash at least half of the beans, cooking for an additional few minutes until thickened.
2. Fry the Tortillas and Egg: Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add one tortilla to the skillet, cooking until golden brown and crispy along the edges, then flip.  Sprinkle a quarter of the cheese over the tortilla and let it melt.  Break one egg over the melting cheese, using a spatula to help hold the egg yolk on top of the tortilla.  Once the egg white starts to set, quickly flip the tortilla and egg over.  Cook 1 minute on the opposite side, until egg white sets, then flip back upright onto a plate.  Repeat for remaining tortillas and eggs, adding a little extra oil to the pan if necessary.
3. Serve: Cover the eggs with salsa. Serve with a side of black beans and avocado. Sprinkle with additional cheese and cilantro, if desired.

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Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 349Total Fat: 11.5gCarbohydrates: 42.2gProtein: 20.9g

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