Traditional Huevos Rancheros

Name: Traditional Huevos Rancheros Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 Roma tomatoes; 2 seeded serrano peppers; 1 peeled yellow onion (cut into thick slices); 4 garlic cloves; 3 tablespoons neutral flavored oil + more for frying; 8 corn tortillas; 8 eggs; 2 cups refried beans; queso fresco for garnish; chopped fresh cilantro for garnish; salt and pepper to taste

Traditional huevos rancheros is an authentic Mexican breakfast of fried eggs served over crispy corn tortillas with homemade tomato-serrano salsa and refried beans. The dish comes together in under 30 minutes and requires only basic ingredients.

🌍Mexican 🏷️Huevos rancheros

Total

Servings

4

Difficulty

Medium

Recipe Source

View original recipe

From Billyparisi

11 Ingredients

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Instructions

1
Preheat the oven to 425°.
2
Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tablespoons of oil and season with salt and pepper.
3
Roast in the oven at 425° for 30 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.
4
While the vegetables are roasting you can prepare everything else. In a large frying pan add some neutral flavored oil and heat over medium heat or until it is 350°.
5
Fry the corn tortillas until crispy in batches, which takes about 1 minute per side. Place them on a rack over a sheet tray to drain.
6
In that same oil, fry eggs to your desired amount of doneness. Be sure to season them with salt and pepper.
7
Serve the eggs on top of the crispy tortillas and top off with salsa. Other things to serve it with are warm refried beans, queso fresco cheese, and cilantro.

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Tips & Notes

Pro tips

Fry tortillas just before serving so they stay crispy; they soften quickly once topped with warm salsa and beans.
Char the tomatoes, peppers, and onion lightly under the broiler or in a hot skillet before blending for deeper, smokier salsa flavor.
Warm refried beans separately and spread them on tortillas before adding the fried egg to prevent the tortilla from getting soggy.
Use fresh serrano peppers and adjust the number based on heat preference; remove seeds for less spice.

Substitutions

Roma tomatoes → fresh plum tomatoes or canned whole tomatoes (reduce liquid if using canned)
Serrano peppers → jalapeños (milder) or habaneros (hotter)
Queso fresco → cotija cheese or crumbled feta
Refried beans → black beans, pinto beans, or whole beans mashed with garlic and oil

Storage & make-ahead

Store leftover salsa in an airtight container for up to 3 days. Fried tortillas and eggs are best eaten fresh; reheat tortillas in a dry skillet if needed.

Common Questions

Can I make the salsa ahead of time?

Yes. Blend the tomatoes, serrano peppers, garlic, and onion up to 2 days in advance and store in an airtight container in the refrigerator.

What's the best way to fry the eggs?

Heat oil in a skillet over medium-high heat. Crack eggs directly into the hot oil and fry until whites are set but yolks remain runny, about 3–4 minutes.