Easy Huevos Rancheros

Closeup side view of Huevos Rancheros in a white breakfast bowl with fried eggs, salsa and pinto beans on a corn tortilla

Easy Huevos Rancheros

Huevos Rancheros, or "Rancher's Eggs," is a classic, healthy Mexican breakfast with delicious wholesome ingredients and ready in minutes.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 277kcal

Author: Stephanie Wilson

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

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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.

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.

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