Go Back
–+ servings
An overhead look at a plate of Huevos Rancheros. The sauce is bright red, the eggs are sunny-side-up and there are avocado slices on the plate as well.
Print Recipe
5 from 4 votes

Huevos Rancheros

This Huevos Rancheros recipe is authentic, quick to make, and incredibly delicious. Definitely a breakfast to impress!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Huevos Rancheros
Servings: 4
Calories: 572kcal
Author: Kelly Anthony

Ingredients

FOR THE RANCHERO SAUCE

  • 1 tablespoon canola or avocado oil
  • ½ white onion, diced
  • 3 jalapenos, stemmed seeded and diced
  • 1 clove of garlic, minced
  • 1 (28-ounce) can crushed tomatoes preferably fire roasted
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ cup water

FOR THE TORTILLAS

  • ½ cup canola or avocado oil
  • 8 corn tortillas
  • 1 cup refried beans, warmed

FOR THE EGGS

  • 8 large eggs

Instructions

MAKE THE RANCHERO SAUCE

  • Add 1 tablespoon of oil to a medium-sized saucepan over medium-high heat. Stir in the onion and jalapeño and sauté for about 5 minutes, until softened. Add the garlic and sauté 1 minute more.
  • Carefully pour in the tomatoes, and stir in the salt, pepper, cumin, paprika, and water. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
  • Transfer the contents of the saucepan to a blender or food processor. Remove the feed tube (to prevent a build-up of steam and pressure), cover it with a dish towel, and process until smooth. Set aside until ready to use.

FRY THE TOSTADAS

  • Add ⅓ cup canola oil to a small, nonstick skillet over medium-high heat and allow to come to temperature. Once the oil has come to temperature, add a corn tortilla.
  • Fry each tortilla for 20-30 seconds on each side, and transfer to a rack until all of the tortillas have been fried.
  • Once all of the tortillas have been fried, add a generous dollop of refried beans to the top and smear to the edges of each tortilla.

FRY THE EGGS

  • Remove the pan from the heat, and carefully spoon out all but about 2 tablespoons of oil.
  • Return to the stovetop over medium heat and allow it to come to temperature.
  • Crack the eggs one at a time into a small bowl and gently pour them into the pan.
  • Allow the eggs to sit, undisturbed for about 2 minutes, until the white turns completely opaque on the bottom and begins to curl up on the edges.
  • Use a small spoon to baste any uncooked egg whites (likely surrounding the yolk) with hot oil from the pan. Once the whites are done to your liking, remove them from the pan. Carefully slide the spatula underneath the eggs and place on top of the refried beans. Season the eggs with salt and pepper, to your liking.

ASSEMBLE

  • Add a generous spoonful of ranchero sauce to the bottom of a plate, top with two prepared tostadas, and drizzle with additional ranchero sauce.

Nutrition

Calories: 572kcal | Carbohydrates: 33g | Protein: 17g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 327mg | Sodium: 1369mg | Potassium: 292mg | Fiber: 7g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 3mg