Huevos Rancheros

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 really 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 particularly 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.

Huevos rancheros usually involves a fried egg on top of a crispy tortilla, but I make mine over easy.  Don’t get me wrong: I love a good sunny side up egg!  But the first time I ordered huevos rancheros, the egg was over easy, so that’s how I started making them.

The egg yolk is still perfectly runny, but the slightly cooked top makes a perfectly flat bed for your spicy salsa.  Go ahead — try it.  You won’t regret the over easy version.

I like the tortilla soft in the middle — perfect to scoop up the runny egg yolk — but crispy on the edges.  To keep the middle soft, I dip the tortillas in water before adding them to some hot oil.  Cook until the edges are just crispy, then flip.  Sprinkle on a little cheese (crumbled cojita is my favorite, but shredded cheddar will do in a pinch), crack the egg on top, and cook for a minute or two.  Carefully flip the whole egg-tortilla combination and cook for 15-30 seconds, until the top of the egg just starts to solidify, but the middle is wonderfully runny.

Top with your favorite spicy (or not so spicy – I won’t judge) salsa, a side of garlicky black beans, and avocado.  Now this is a breakfast I would happily eat every single day.

Print Recipe

Yield: Serves 4

Huevos Rancheros

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.

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
• 1/8 cup water
• 4 (6-inch) corn tortillas
• 1/2 cup crumbled cojita or cheddar cheese
• 4 eggs
• 1 cup salsa of choice
• avocado, cilantro, or additional cheese, for garnish

Directions:

1. Start by cooking the beans.  In a small saucepan over medium heat, warm 1 teaspoon of olive oil.  Add the onions and garlic.  Cook, stirring occasionally, until onions have softened, about 5 minutes.  Add in the beans, cumin, salt, and water.  Cook, stirring frequently, until beans are heated through.  Use a potato masher or fork to mash half the beans, continuing to cook for an additional few minutes until thickened.
2. Heat 1 tablespoon olive oil in a large skillet over medium-low heat.  Dip the corn tortillas in water.  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 on to a plate.  Repeat for remaining tortillas and eggs.
3. Cover eggs with salsa.  Serve with a side of black beans and avocado.  Sprinkle with additional cheese and cilantro, if desired.

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