Huevos rancheros are fried eggs crowned with fresh tomato-jalapeño salsa and served on crispy fried corn tortillas—a traditional Mexican breakfast that doubles as an easy brunch or dinner.
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Prep for the roasted salsa ingredients: remove the skin from the onion and cut into 3 wedges. Roast the onion, tomatoes, jalapeños and unpeeled garlic cloves on a comal or cast iron skillet, over medium high heat. Turn on all side so they can char evenly.
When done, transfer all the roasted ingredients to a blender plus the water. Remove the stems from the peppers and peel from the garlic. Blend until smooth and set aside for later.
Time to work on the “sauté the salsa” part of the recipe. Dice the tomatoes and onion into small bite size pieces. Next, peel the garlic and finely mince it.
Heat the oil in a large pan and over medium low heat. Sauté the onions until slightly softened, then add the minced garlic and stir as needed. When the onions are translucent, stir in the diced tomatoes and mix to combine. Allow them to cook through and soften until all the juices release.
Next, pour the salsa into the pan and carefully mix to combine. Allow it to simmer on medium low heat for about 5 minutes. Finally, add salt to taste; I added 3/4 tsp of kosher salt. Mix well and remove from the heat.
To fry the corn tortillas: Place a pan over medium heat and add a generous amount of oil, about 1/2 cup. When nice and hot fry the corn tortillas about 25 seconds per side until the edges crisp up, they turn golden brown but the center stays somewhat soft. When done, transfer to a heat proof plate lined with a paper towel. Repeat the same steps with the rest of the tortillas.
For the fried eggs: Heat about 2 TBSP of oil in a large pan. Crack 2 eggs into the pan making sure the yolk does not break, then, season with salt to taste. Carefully spoon the oil over the whites. Cook the eggs until the whites are set and you have reached your desired yolk doneness. Cook the remainder of the eggs following the previous steps.
Refried beans: Heat the oil over medium low heat and sauté the diced onions until translucent. Then, add the minced garlic and continue to cook until the onion is caramelized. You will need to stir as needed throughout the cooking process. Add in the pinto beans and the broth. Now mash them with a potato masher until they are all creamy and broken down. Lastly, season to taste and stir to combine. Set to the side until needed.
To serve: Place two fried corn tortillas side by side on a plate. Spread refried beans across the surface and top with one fried egg on each tortilla. Spoon the salsa over the entire surface of the whites portion, leaving the egg yolk exposed. Add some drops of Mexican cream or sour cream. Finally, arrange some avocado slices and lay cilantro leafs for flavor and decoration. You are now ready to serve!
Store leftover salsa in an airtight container for up to 3 days. Fried tortillas are best eaten fresh but can be crisped in a 350°F oven for 2–3 minutes if stored overnight.
Yes. Prepare the salsa up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently before serving or serve at room temperature.
Heat oil to 350°F (175°C) and fry each tortilla for 30–45 seconds per side until golden and crispy. Drain on paper towels immediately.
Cook eggs over medium heat in olive oil for 3–4 minutes. The whites will set while the yolk stays soft; avoid flipping or use a lid to cook the top gently.
Yes, red onion works and adds slight sweetness. Use the same quantity (¼ medium onion) and blend raw into the salsa or char it lightly for milder flavor.
Yes, huevos rancheros is naturally vegetarian. All ingredients are plant-based or eggs.
