Huevos Rancheros

Huevos Rancheros makes a tasty and fun breakfast or brunch with crispy corn tortillas, runny eggs, homemade tomato and green chili salsa, and black beans. Enjoy with pico de gallo, queso fresco, or sliced avocado for a satisfying breakfast or brunch.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 856kcal

Author John Kanell

Ingredients

3 cups diced ripe tomatoes (495g)
1 cup chopped white onion (130g)
¾ cup chopped green chiles (168g)
2¼ teaspoons ground cumin
1¼ teaspoons salt
1 (15-ounce/425g) can black beans or pinto beans drained and rinsed
6 tablespoons vegetable oil (90ml)
8 corn tortillas
8 large eggs

Optional toppings:

Chopped fresh cilantro
Crumbled queso fresco
Pico de gallo
Sliced avocado
Fresh lime

Instructions

In a small saucepan, combine the tomatoes, onion, green chiles, 2 teaspoons cumin, and 1 teaspoon salt. Cover and cook over medium-low heat, stirring often, until the onions are softened and the tomatoes break down, 15 to 20 minutes. Remove from the heat.
Transfer the salsa to a blender. Remove the center lid insert and cover with a clean kitchen towel to allow steam to escape. Puree until smooth, about 20 seconds. Set the salsa aside.
Return ½ cup of the salsa to the saucepan. Add the beans, 1 tablespoon of the oil, ¼ teaspoon salt, and ¼ teaspoon cumin. Cook over medium-low heat, stirring often and lightly mashing with a fork, until heated through and well combined, about 4 minutes.
In a large skillet, heat 5 tablespoons of the oil over medium-high heat. Fry the tortillas, two at a time, turning occasionally, until crisp and the edges are lightly browned, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
Reduce the heat to medium. Crack 2-4 of the eggs into the skillet, leaving space between each egg. Sprinkle with salt to taste. Fry until the whites are set and the yolks are still runny, 3 to 4 minutes. Transfer the eggs to a paper plate. And repeat with the remaining eggs.
Spread some of the salsa on each serving plate. Top with crispy tortillas, and spread about 2 tablespoons of beans over each one. Place an egg on top of the beans. Spoon the remaining salsa evenly over top. Garnish with desired toppings.

Notes

Cook the salsa until the tomatoes start to break down. You’ll know that the salsa is ready to blend when the tomatoes start to break down, and the onions are soft. Allowing adequate cooking time will help the flavors come together and cook off some of the water in the tomatoes, concentrating the flavor for the best-tasting salsa.
Use a towel to cover the top of the blender. The salsa ingredients will be hot, so carefully add them to the blender and remove the centerpiece of the blender top, then cover it with a towel to allow steam to escape. If you don’t do this, pressure can build up in the blender and actually make the top pop off, sending a hot mess everywhere. Alternatively, you can use a food processor if you don't have a blender.
Mash the beans with a fork. While cooking the beans with spices and some of the salsa, use a fork or potato masher to partially mash the beans. This will help them to take on flavor and break down a bit so they are creamy and easy to spread on the tortillas.
Fry the tortillas in oil until crisp. Heat the oil over medium-high heat before starting the frying process. Preheated oil will crisp and brown the tortillas the best. Reduce to medium heat if the oil is splattering or spitting and transfer the tortillas to a plate lined with paper towels to cool.
Don’t flip the eggs. I prefer this recipe with runny fried eggs, so don’t flip the eggs as they fry. Adjust the temperature as needed to cook the egg whites before the yolks harden. You can also cover the skillet with a lid during cooking if you want your egg more set.
Plate the dish just before serving. Prepare all the components for this recipe for huevos ranchers and then assemble it on plates just before serving. The tortillas will stay crispy, and the eggs will still be hot and runny.

Nutrition