Huevos Rancheros Recipe

4.67 from 9 votes
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This easy huevos rancheros recipe is the ultimate Mexican breakfast! Crispy tortillas with layers of creamy beans, sunny side up eggs, and spicy toppings. A quick and flavorful protein-packed meal to start the day.

Easy recipe for huevos rancheros.

Recipe Science

  • Frying tortillas initiates the Maillard reaction, crisping and infusing a golden crunch.
  • Ranchero sauce simmers the tomatoes and chilies to meld flavors and soften fibers.
  • Cooking eggs sunny-side up keeps the yolks runny, adding a creamy sauce that binds all the vibrant flavors together.

Why It Works

I love making a big plate of huevos rancheros to spice things up in the morning. Combining crispy tortillas, protein, and spicy condiments makes mealtime exciting. The recipe is easier than you think, and I’ll share my tips for making each layer packed with flavor.

If you’re short on time, there are ways to make some components in advance without sacrificing taste. And if you’re interested in creating perfect sunny side eggs, I have a foolproof method to try. With this recipe and my chorizo and eggs, you can now master two classic breakfast items that are so popular at Mexican restaurants.

Ingredients You’ll Need

  • Beans: Add refried beans to the tortillas. This can be homemade or store-bought for convenience. The creamy texture adds a sticky base so that the egg on top doesn’t slip off when cutting.
  • Tortillas: I use corn tortillas as the first layer of ingredients. I like the masa’s flavor, and it crisps up nicely for structure. When I have time, I make them from scratch with only three ingredients.
  • Eggs: I use large eggs, but other sizes work well since they will be pan-fried.
  • Sauce: The ranchero sauce is tomato-based, with a bold smokiness and lingering heat. It’s pureed to a pourable consistency and served warm on the eggs. It’s similar to enchilada sauce but thicker in consistency with different types of spicy chiles. I wouldn’t skip the homemade sauce if you haven’t tried it before.
  • Pico De Gallo: To add a juicy element to the dish, I top it with fresh pico de gallo. The ripe chopped tomatoes, spicy jalapenos, crunchy onions, herbaceous cilantro, and freshly squeezed lime juice instantly brighten the taste.
  • Toppings: Add a variety of toppings like avocado, cotija cheese, cilantro, and green onions. The textures complement the creamy, soft, and crisp ingredients beneath.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Now that you know how to make huevos rancheros, it’s easy to customize! Try these tasty options:

  • Beans: If you prefer refried black beans, smash them up well, season, and spread them on top. If you prefer a heartier texture, add whole beans.
  • Tortillas: If you prefer a softer texture, use flour tortillas. My cassava tortillas are a delicious gluten-free option.
  • Eggs: If you enjoy fluffy curds, scrambled eggs are always a tasty option. Use poached eggs for the most tender white and oozy center.
  • Ranchero Sauce: Markets sell enchilada sauce or salsa ranchera for a chunkier texture.
  • Cheese: Crumble on some queso fresco, or sprinkle shreds of asadero or monetary jack on top.

How to Make Huevos Rancheros

Step 1: Warm the Beans

Prepare refried beans to add extra protein and fiber to the recipe. I make a batch from scratch for meal prep and reheat it in the mornings. Warm in a skillet over medium heat for about 5 minutes.

Warming corn tortillas in a pan and flipping them with metal tongs.

Step 2: Fry the Tortillas

Lightly fry the tortillas to give them contrast so they don’t get soggy under the soft, runny eggs. Brushing some olive oil in a hot pan crisps the surface without making it hard like chips.

Using medium-high heat, lightly brown the tortillas, which will add more flavor in minutes. Keep them warm, wrapped in a kitchen towel or inside the oven, while preparing the other ingredients.

Four sunny side up eggs frying in a nonstick skillet.

Step 3: Fry the Eggs

Once you learn how to fry an egg, then you can personalize this Mexican breakfast recipe to your liking. However, sunny-side up is my top choice because you don’t need to flip, and the runny golden yolk creates a beautiful sauce that mixes in with the warm salsa. Use a nonstick pan or cast-iron skillet to cook the eggs.

Tips for Perfect Execution: Heat management is critical as the ovalbumin protein in the egg whites begins to set at around 144ºF (62ºC) but can turn hard and rubbery in seconds. Use medium heat to brown the underside. The yolk never touches the pan, so using a cover traps the steam and gently cooks the center. Turn the heat off to let the yolks sit for no more than 2 minutes.

Spreading beans on a tortilla with the back of a spoon.

Step 4: Assemble the Dish

Spread the refried beans on top of the lightly fried corn tortillas. A good portion is about ¼ cup per tortilla.

Placing a fried egg on top of the beans and tortilla.

Place the fried egg on top.

Spooning ranchero sauce on a fried egg.

Add warm ranchero sauce.

Adding pico de gallo on top of the huevos rancheros.

Top with fresh pico de gallo.

Huevos rancheros served with slices of avocado and pico de gallo.

To complete these rancher’s eggs, I add slices of avocado for creaminess and healthy monounsaturated fats. A tangy fresh cheese, like crumbly cotija, adds a nice flavor. Add chopped cilantro and sliced green onions for fresh garden flavors.

Frequently Asked Questions

What are huevos rancheros?

It’s a Mexican breakfast dish with fried corn tortillas topped with beans, fried eggs, and a warm, spicy ranchero sauce. Toppings like salsa, cheese, avocado, and herbs can customize it.

What is the difference between chilaquiles and huevos rancheros?

The main difference is that the chilaquiles are prepared by coating crispy chips with warm sauce. This softens the texture, similar to an enchilada casserole. It’s served with eggs on top. Huevos rancheros are crisp tortillas topped with fried eggs, sauce, and desired toppings.

More Mexican Recipes

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Huevos Rancheros

I love making huevos rancheros because it's a delicious and satisfying breakfast dish that's both flavorful and easy to prepare.
4.67 from 9 votes
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings 4 servings
Course Breakfast
Cuisine Mexican


  • 1 cup refried beans, or canned
  • 4 teaspoons vegetable oil, or olive oil, plus more for greasing
  • 4 corn tortillas, 5" to 6" in size
  • 4 large eggs
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning
  • 1 cup ranchero sauce, warm
  • 1 cup pico de gallo
  • 1 avocado, sliced
  • ¼ cup cotija cheese
  • ¼ cup cilantro leaves
  • 1 tablespoon sliced green onions


  • Warm the Beans – In a medium skillet, cook the refried beans over medium heat, stirring until warmed through, about 5 minutes. Cover and set aside.
  • Fry the Tortillas – Place a 12-inch nonstick pan or cast iron skillet over medium-high heat. Once hot, lightly brush with vegetable oil. Working in batches, add the tortillas and heat until lightly browned, about 1 minute per side.
    Repeat with the remaining tortillas, adding more oil as needed. Wrap in a kitchen towel to keep warm, or place on a sheet pan in a 300ºF (149ºC) oven.
  • Fry the Eggs – In the same skillet, reduce the heat to medium. Add 4 teaspoons of vegetable oil and tilt the pan to distribute evenly. Once shimmering, add the cracked eggs, spacing them out so they do not touch. Lightly season with salt. Immediately cover and cook until the egg whites are set but still glossy on the surface. The edges should be lightly browned, about 1 ½ to 2 minutes.
    Turn the heat off, leave the cover on, and move the pan to the cool side of the stove. Keep covered until the desired texture is reached, about 30 seconds for a runny yolk, 60 seconds for a soft, thickened yolk, or 2 minutes for a medium-set, richer yolk. Season with pepper.
  • Assemble the Dish – Transfer the warmed tortillas to individual serving plates. Evenly divide and spread the refried beans over each tortilla. Place an egg on top. Add ranchero sauce, pico de gallo, avocado, cotija cheese, cilantro, and green onions. Serve immediately.


  • Make-Ahead: The refried beans and pico de gallo can be made 2 days ahead of time. The ranchero sauce can be made 5 days in advance, or enchilada sauce is a good substitute. Rewarm the beans and sauce before adding.

Nutrition Facts

Serves: 4 servings
Calories 359kcal (18%)Carbohydrates 36g (12%)Protein 14g (28%)Fat 19g (29%)Saturated Fat 7g (35%)Trans Fat 1gCholesterol 194mg (65%)Sodium 1455mg (61%)Potassium 376mg (11%)Fiber 9g (36%)Sugar 12g (13%)Vitamin A 1182IU (24%)Vitamin C 10mg (12%)Calcium 123mg (12%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Ramya says

    will be making this soon i never had huevos rancheros before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya