Easy Huevos Rancheros (or Rancher’s Eggs)
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Huevos Rancheros, also known as “Rancher’s Eggs,” is a classic and healthy Mexican breakfast. This easy dish is delicious and prepared using simple, flavorful, and wholesome ingredients. Breakfast is minutes away with this almost effortless but scrumptious meal to begin your day ahead.
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Huevos Rancheros is a vegetarian meal packed with flavor and healthy ingredients perfect for quick and hardy breakfasts (this recipe will make four servings) and is ready in minutes.
Plus, it’s a meal that can be customized entirely with ingredients you love.
Let’s begin with why I personally love this breakfast so much:
What to Love About Huevos Rancheros
- Quick and easy breakfast ready in minutes
- Fresh, flavorful ingredients
- Healthy and completely delicious!
What are Huevos Rancheros?
Huevos rancheros, or rancher’s eggs, is a classic meal often served at Mexican farms. This breakfast typically features corn tortillas topped with fried eggs and ample amounts of warmed salsa.
Literally translated as “ranch-style eggs,” Huevos Rancheros is a rural breakfast originating from ranches in 16th century Mexico and traditionally served for a second meal after working early hours of the morning.
Huevos Rancheros Ingredients
The exact measurements are in the recipe card at the bottom of this post, but here is an overview of the ingredients I use and some notes and ideas on substitutions.
- Olive oil or butter for frying the eggs
- Salsa or Pico de Gallo: Warmed salsa is traditional, but I also love Pico de Gallo when I have fresh. This can be your favorite store-bought brand or homemade.
- Beans bring healthy protein to this meal, not to mention fabulous flavor. I’m using pinto beans, but black or refried beans work equally well. You can also eliminate the beans if preferred.
- Fried eggs: Here is a helpful guide on How to Fry Eggs like a pro.
- Toppings: You can top Huevos Rancheros with many delicious ingredients. Here are some ideas: avocados (chopped or sliced), jalapeno peppers, cotija cheese (or cheese of choice like Feta), fresh chopped cilantro, fresh corn, guacamole, or red onions.
How to Make Huevos Rancheros
Step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview of how easy these are to make!
- Warm beans and salsa in separate pans and keep warm.
- Toast corn tortillas in a dry skillet and keep warm.
- Fry the eggs to the desired doneness (Here is a helpful guide on how to fry eggs.)
- Top toasted tortillas and serve.
Mexican Beans
This step is entirely optional, but I absolutely love it. And when there is time (and you are warming the beans anyway), it elevates the Huevos Rancheros to a whole new level.
Ingredients for Mexican Beans
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 can (15 ounces) of black beans or pinto beans, rinsed and drained
- ¼ cup water
- Salt and pepper to taste
- ½ teaspoon lime juice
How to Make Mexican Beans
- Warm olive oil in a small saucepan.
- Add the cumin, drained beans, and water. Stir, cover, and cook for 5 minutes. If you want, mash half of the beans in the pan and cook uncovered for 2 to 3 minutes more or until thickened.
- Remove from the heat, stir in salt, pepper, and lime juice. If the beans seem dry, add a splash of water and stir to combine.
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Easy Huevos Rancheros
Equipment
Ingredients
- 1 tablespoon olive oil 2
- 2 cups salsa or pico de gallo
- 1 15-ounce canned pinto or black beans
- 4 corn tortillas
- 4 large eggs
- 1/2 cup cotija cheese or cheese of choice
Toppings
- 1 avocado sliced or chopped
- guacamole
- fresh cilantro
Instructions
- Warm beans and salsa in separate pans and keep warm.
- In a large dry skillet, add corn tortillas in a single layer and cook until warm and slightly toasted. Flip as needed and keep warm.
- Add olive oil to pan and fry the eggs to preference; season to taste with salt and pepper. Here is a helpful guide on how to fry eggs.
Video
Notes
Eggs:
See our helpful guide on How to fry an egg.Mexican Beans:
This step is entirely optional but delicious when topping Huevos Rancheros! Warm 2 teaspoons olive oil in a small saucepan. Add 1 teaspoon ground cumin, one can of drained and rinsed pinto or black beans and 1/4 cup water. Stir, cover, and cook for 5 minutes. If you want, mash half of the beans in the pan and cook uncovered for 2 to 3 minutes more or until thickened. Remove from the heat, stir in salt and pepper to taste, and 1/2 teaspoon lime juice. If the beans seem dry, add a splash of water and stir to combine.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.