How to make Mexican huevos rancheros; a hearty Mexicanegg breakfast served over a corn tortilla with refried beans and salsa- for a wholesome, filling breakfast, brunch, or light meal! Plus, this eggs rancheros recipe is ready in just 10 minutes, naturally gluten-free, meat-free, and can be made vegan!
I tend to make sure I have most elements (tortillas, Pico de Gallo, Salsa Roja, refried beans) pre-made and waiting in the fridge. So, this recipe assumes they are prepared.
Step 1: Fry the egg and tortilla
Heat up a pan with a bit of oil until it's shimmering, and then add your egg/s to fry. You can leave it sunny side up or flip it to make it over-easy/ medium, depending on how cooked you want the yolk.I like to wait until the white is mostly cooked and then add a lid to the pan to help the steam to slightly cook the remaining white and outside of the yolk – so it still has a creamy, runny interior.
In a separate pan, lightly toast the tortilla for 1-2 minutes per side with a little oil, to allow it to slightly crisp up and become lightly charred.For crispier results, you can add more oil to the pan to properly 'fry' the tortilla, but I like to keep mine slightly 'lighter.'
Step 2: Assemble the huevos rancheros
It's time to layer the ingredients.First, spread a thin layer of the refried beans. Then place the egg on top.
Surround the egg with the salsa Roja and top that with the Pico De Gallo, making sure the egg yolk is still visible.
Finally, add the avocado slices, a sprinkle of cheese, and then top with cilantro- enjoy!
How to Make Ahead and Store
Make ahead: Most of the elements for this Mexican egg breakfast can be prepared ahead and stored in the refrigerator or freezer for at least a few days. Just make sure to keep the elements all separate, and you'll have breakfast for days. I only recommend making the eggs fresh each time. Storing: Once prepared, eggs rancheros are best eaten immediately, as the wet elements will begin to make the tortilla soggy, and fried eggs are always best when eaten fresh. However, if you made any of the elements fresh and have leftovers, store them in airtight containers in the fridge to use the following day!
Notes
Serve the salsa warm: If you like, warm the salsa Roja before adding it to the huevos rancheros. Do this on the stovetop or in the microwave.
If tomatoes aren't in season: You can skip the Pico de Gallo or use a preserved/canned version instead.
For more spice: Feel free to adjust the heat level in your salsa or even top the huevos rancheros with sliced jalapeño or chile flakes.
Using flour tortillas: I've given this as an option. However, flour tortillas tend to become soggy quicker, so corn tortillas are recommended.