Huevos rancheros is a classic Mexican breakfast of fried eggs and fresh homemade salsa. Simple yet bursting with flavors, this breakfast is served over a bed of warm tortillas and black beans.
I love a good savory breakfast that will get me through the day and huevos rancheros are my go-to! They’re easy to make and I can never turn down Mexican food. I will always pick savory over sweet, especially for breakfast. There’s nothing like waking up to a good casserole, this quiche, or classic biscuits and gravy. They never disappoint!
What Is Huevos Rancheros?
Huevos rancheros mean “rancher’s eggs” because they originated on the farmlands of Mexico. Ranchers and farms hands would enjoy this mid-day meal because it was hearty, fast, and easy to whip up for hungry workers. Fried eggs nestled on a bed of crispy tortillas then smothered in a delicious homemade salsa. How could anyone say no to that mouth-watering combination? I seriously could eat this every morning for breakfast!
Easy Mexican-inspired dishes are always full of flavor and can feed a crowd. Everyone loves Mexican food, and I have a number of recipes I can rely on when I host a party. This slow cooker barbacoa beef is easy because it cooks all day and is ready when it’s time to party. I also love to serve chimichangas or these tacos if your guests like shrimp. Any of these recipes is a crowd-pleaser!
What Is In Huevos Rancheros?
The ingredients are minimal for this delicious breakfast. This dish is so simple and easy! But I recommend fresh lime, cilantro, and cheese because it really ramps up the flavor. You can also experiment with adding other toppings to make huevos rancheros your own style. This is an easy recipe to whip up, so I always try to have these ingredients on hand.
For the Salsa
- Olive Oil: For sauteing the onion.
- Red Onion: Red onions have a great flavor for salsa but a yellow or white onion can be substituted.
- Crushed Tomatoes: Crushed tomatoes are the perfect consistency for homemade salsa.
- Garlic: Garlic adds lots of flavor and is a must!
- Diced Green Chiles: Green chiles are the secret to a good salsa.
- Cumin: A perfect Mexican seasoning for salsa.
- Salt and Pepper: To balance and enhance the flavors.
For the Assembly
- Olive Oil: For frying the tortillas and getting them nice and crispy.
- Corn Tortillas: Corn tortillas are the most authentic, but you can use flour if you prefer. Small tortillas are the most common.
- Butter: For frying the eggs and adding flavor as they cook.
- Eggs: I use large eggs. They are the perfect size when fried and topped on the tortillas.
Huevos Rancheros Recipe
Once you make the easy homemade salsa, you’re minutes away from enjoying your huevos rancheros. The eggs and tortillas fry up quickly, and then you can devour your breakfast! My step-by-step instructions are easy to follow and I can’t wait for you to make this recipe. Follow my instructions below on the recipe card.
For the Salsa
- Saute the Olive Oil and Onions: In a large skillet over medium-high heat, saute your onions in the olive oil until the onions tenderize and start to become translucent.
- Add the Crushed Tomatoes, Garlic, Green Chiles, Cumin, Salt, and Pepper: Add in your crushed tomatoes, garlic, green chiles, cumin, salt, and pepper. Bring everything to a simmer and reduce heat to low.
- Simmer: Simmer the salsa for about 10-15 minutes, stirring occasionally. Once the salsa is cooked, remove it from the heat and set aside.
For the Assembly
- Fry the Tortillas: Prepare your tortillas by heating 2 teaspoons of olive oil in a skillet over medium heat. Fry each tortilla for about 1-2 minutes per side. Remove from the skillet and place them on plates.
- Fry the Eggs: Add butter to the pan you fried your tortillas in and fry your eggs to your desired doneness. I like my eggs sunny side up!
- Assemble the Huevos Rancheros: Once your eggs are ready, place one on top of each tortilla. Top the eggs with your freshly made salsa and any additional toppings you desire.
- Add Toppings: Add any toppings you would like! We like diced red onions, black beans, avocado, sliced jalapeno, and cilantro.
Toppings and Substitutions
You can easily make this recipe just the way you like it! I love having a lot of options for toppings then everyone can personalize their own serving. Sometimes I even switch up the salsa and make fresh pico de gallo. Here are some suggestions for things you can add and change to make the best huevos rancheros ever!
- Drizzle with Mexican Crema: Drizzle your huevos rancheros with crema or sour cream!
- Cheese Options: My favorite cheese to sprinkle on top is cotija, Mexican cheese blend, or Monterey Jack.
- Add Veggies: You can easily add onion, avocado, tomatoes, chiles, peppers, or whatever else sounds yummy! Just add them on top when you are adding the other toppings, or warm them in the saucepan when you are warming the salsa.
- Switch Up the Beans: If you don’t like black beans you can use pinto or refried beans!
Storing Leftovers
This breakfast dish is best when enjoyed fresh, but if you have leftovers you can store them for later. The good thing is it makes enough salsa to save for later, so I recommend frying up fresh eggs and tortillas for the leftover salsa. Not only are they the best breakfast, but they make perfect leftovers for lunch or dinner.
- In the Refrigerator: Store in an airtight container in the refrigerator for 1-2 days. Store the salsa in a separate sealed container for up to 5 days.
More Mexican Breakfast Favorites
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Slow Cooker Mexican Chorizo Egg Casserole
Huevos Rancheros
Ingredients
For the Salsa
- 1 tablespoon olive oil
- ½ red onion, minced
- 15 ounces crushed tomatoes
- 2 cloves garlic, minced
- 6 ounces diced green chiles
- 2 teaspoons cumin
- ½ teaspoons salt
- ½ teaspoon pepper
For the Assembly
- 2 teaspoons olive oil
- 4 corn tortillas
- 2 teaspoons butter
- 4 large eggs
Instructions
For the Salsa
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In a large skillet over medium-high heat, saute your onions in the olive oil until the onions tenderize and start to become translucent.
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Add in your crushed tomatoes, garlic, green chiles, cumin, salt, and pepper. Bring everything to a simmer and reduce heat to low.
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Simmer the salsa for about 10-15 minutes, stirring occasionally. Once the salsa is cooked, remove it from the heat and set aside.
For the Assembly
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Prepare your tortillas by heating 2 teaspoons of olive oil in a skillet over medium heat. Fry each tortilla for about 1-2 minutes per side. Remove from the skillet and place them on plates.
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Add butter to the pan you fried your tortillas in and fry your eggs to your desired doneness. I like my eggs sunny side up!
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Once your eggs are ready, place one on top of each tortilla. Top the eggs with your freshly made salsa and any additional toppings you desire.
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Suggested toppings: chopped green onions, Mexican crema, black beans, avocado, sliced jalapeno, and cilantro.
