Description
Spicy Mexican huevos rancheros dance with crispy tortillas, sunny-side-up eggs, and zesty salsa, creating a breakfast masterpiece that ignites morning hunger. Comfort meets bold flavors in this quick, satisfying dish that brings authentic Mexican cuisine straight to your plate.
Ingredients
Scale
- 1 can (14.5 oz/411 g) diced tomatoes (or 2 fresh tomatoes, chopped)
- 4 large eggs
- 4 small corn tortillas
- 1 cup refried beans (black or pinto)
- ½ avocado, sliced
- ¼ cup crumbled cotija cheese (or feta)
- 1 tbsp olive oil
- 1 tbsp butter or oil (for frying eggs)
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 small jalapeno, diced (optional for heat)
- ¼ cup fresh cilantro, chopped
- 1 tsp lime juice
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro and lime wedges for garnish
Instructions
- Ranchero Sauce Preparation: Sauté onion and garlic in olive oil until translucent, then incorporate diced tomatoes, jalapeño, cumin, smoked paprika, salt, and pepper. Simmer the mixture for 5-7 minutes until it thickens, then remove from heat and fold in fresh cilantro and lime juice.
- Tortilla and Bean Preparation: Warm corn tortillas in a dry skillet until slightly crisp, simultaneously heating refried beans in a separate pan until warm and spreadable.
- Egg Cooking: In a skillet with butter or oil, carefully crack eggs and cook sunny-side up, maintaining a medium-low temperature to achieve desired doneness.
- Final Assembly: Layer each crisp tortilla with warm refried beans, crown with a perfectly cooked egg, and generously ladle the vibrant ranchero sauce over the top.
- Garnishing and Serving: Embellish the dish with crumbled cotija cheese, delicate avocado slices, and a sprinkle of fresh cilantro. Accompany with zesty lime wedges for an extra burst of flavor.
Notes
- Adjust jalapeño quantity or remove seeds to control heat intensity for different taste preferences.
- Ensure skillet is completely dry and heated evenly to achieve perfect crispy texture without burning.
- Use medium-low heat and watch carefully to prevent overcooking while maintaining runny yolk consistency.
- Swap corn tortillas with gluten-free alternatives, use plant-based cheese for vegan version, and replace refried beans with black beans for varied nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 220 mg