Huevos Rancheros

Name: Huevos Rancheros with Crispy Corn Shells
Yield: 4 servings
Ingredients: One 15-ounce can refried beans; 2 tablespoons unsalted butter; 4 large eggs; Kosher salt and freshly ground black pepper; 4 hard corn taco shells, toasted in the oven and broken in half; 1 ripe avocado, pitted, peeled and diced or sliced; 1 cup store-bought pico de gallo or jarred salsa; 1/4 cup roughly chopped fresh cilantro; Hot sauce, for serving, optional

Huevos Rancheros is a Mexican breakfast of fried eggs layered over refried beans and topped with avocado, pico de gallo, and crispy corn shells. This quick, flavor-packed dish comes together in under 20 minutes.

🥗Vegetarian 🏷️Main dish 🏷️High fiber 🏷️Egg recipes 🏷️Breakfast Beans and legumes

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Total

Servings

Difficulty

Easy

Recipe Source

View original recipe

From Food Network

Ingredients

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One 15-ounce can refried beans
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
4 hard corn taco shells, toasted in the oven and broken in half
1 ripe avocado, pitted, peeled and diced or sliced
1 cup store-bought pico de gallo or jarred salsa
1/4 cup roughly chopped fresh cilantro
Hot sauce, for servingoptional

9 Ingredients

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Instructions

1
Place the refried beans in a small pot or skillet and heat over medium heat until hot.
2
Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
3
To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.

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Tips & Notes

Pro tips

Toast corn shells in the oven at 350°F for 5–8 minutes until crispy and warm, then break in half for easier layering.
Warm refried beans gently over low heat with a splash of water to loosen them; this ensures even spreading.
Fry eggs in butter over medium heat and cook until whites are set but yolks remain runny for best texture.
Dice or slice avocado just before assembly to prevent browning; add hot sauce at the table for individual heat preference.

Substitutions

Refried beans → black beans or pinto beans (change flavor profile slightly; drain canned beans well)
Unsalted butter → olive oil or lard (traditional option for richer taste)
Fresh cilantro → flat-leaf parsley or omit (if cilantro disliked)
Corn taco shells → warm flour tortillas or corn tortillas (softer base; skip toasting step)

Storage & make-ahead

Assemble and serve immediately for best texture. Leftover components may be refrigerated separately for up to 3 days; reheat beans gently and fry eggs fresh when ready to eat.