For mornings when you need a hearty breakfast, you’ve got to try my Huevos Rancheros Recipe. This post will show you how to make this extra-tasty (and super healthy) dish full of Mexican flavors!
When I was a kid, we spent a lot of time down in Baja, California. We would visit during long weekend trips and holiday vacations.
Looking back, it seems my parents packed my brother and me up and drove us down to Mexico every possible chance they could get.
Though I have many fond memories associated with our trips to Baja, quite possibly my most favorite involves a simple morning breakfast of Huevos Rancheros. I know, shocking it involves food.
One sunny morning, we all decided to make Huevos Rancheros from scratch. We had a bunch of fresh produce from the market and, for whatever reason, all felt like having Huevos Rancheros.
Now, this was before iPhones and Internet access (I know, crazy right?) so we couldn’t look up a recipe for huevos rancheros.
It’s funny just how clearly I can see us all in our small Mexican kitchen that morning – getting excited about using the farm-fresh, vine-ripened produce as we got closer and closer to the “right” ingredients.
Our recipe for Huevos Rancheros turned out to be amazing. Amazing.
Every time I have Huevos Rancheros now, they take me back to that wonderful morning with my family. It’s funny how I can’t separate the meal from that memory.
I don’t think I’ll ever replicate just how good they were, but this recipe is pretty darn close. Why would I ever want to beat a memory like that anyway, right?
What Is Huevos Rancheros?
Huevos Rancheros is a Mexican breakfast that’s amazingly delicious and good-for-you, all wrapped into one satisfying meal. It translates pretty straightforward to “Rancher’s Eggs.”
It’s got ingredients that I love, like black beans, bell peppers, avocado for garnish if you like, jalapeno peppers, and lots of yummy spices.
Of course, you’ve got to have the corn tortillas (make your own!), too. And the fried egg that gets placed right where it should—on top of the best ever Ranchero sauce!
I can just picture the deliciousness as I write. It’s one of my most favorite breakfast dishes. The nice thing is, Dustin and the kids agree and love it – just as I did when I was young.
Is There Meat In The Huevos Rancheros Recipe?
Huevos Rancheros is a meatless dish, yet it’s packed with lots of protein. If you’ve read any of my posts on protein (I’ll give you a couple here and here), you know how crucial this nutrient is to good health.
This Huevos Rancheros Recipe provides you with top-notch protein sources so you don’t have to worry about the nutrition level of the dish, even if you don’t eat meat.
Black beans contain about 15 grams of protein and an egg has approximately 13 grams. Prepare this yummy Huevos Rancheros recipe and you are on your way to feeling energized, building muscle, and boosting your metabolism.
Huevos Rancheros Ingredients
This Huevos Rancheros recipe is super easy to make. All you’ll need is:
- Tortillas: I’ve got a few tortilla recipes on the blog, but for this recipe, I use my corn tortillas. You can check out chickpea flour tortillas, sweet potato tortillas, cauliflower tortillas, cassava flour tortillas, and even spinach tortillas!
- Black beans: Canned or my fave instant pot black beans recipe work.
- Rancheros sauce: See below what goes into this super tasty sauce.
- Eggs: Cook ‘em the way you like! Sunny side up, over easy, anything goes.
What Is The Ranchero Sauce Made Of?
Ranchero sauce is awesome. Combine these savory ingredients to make the perfect sauce. I’m not kidding. It is perfection.
- Olive oil (one of the healthiest oils out there)
- Red and green bell peppers
- Yellow onion
- Garlic
- Cayenne pepper, cumin, oregano, salt, and pepper
- 1 ½ cups of tomatoes and their juices
- Chicken stock
- Jalapeno peppers or mild green chiles as you prefer
- Fresh cilantro
How To Make The Huevos Rancheros Recipe
You’ve got your ingredients and you’ve got your sauce. Put it all together for a simply marvelous breakfast:
1. Make your ranchero sauce so it has time to thicken nicely.
2. Cook your tortilla in a skillet with a bit of oil until it’s golden brown.
3. Keep it warm off to the side by wrapping it in a paper towel.
4. Cook your eggs in olive oil in a large skillet. I like my sunny side up.
5, Plate your tortilla, place the egg, and then top with the ranchero sauce.
What Is The Difference Between Huevos Rancheros And Chilaquiles?
Huevos Rancheros is a dish that’s all about the egg on top. Well, the sauce is pretty ah-mazing, too but the egg on top is a bit of a star, and cooked any way you like. It’s all placed on a yummy tortilla.
Chilaquiles is a dish made of crispy tortilla chips which soften in a chili sauce or salsa verde. Then it’s topped with eggs, black beans, jack cheese, and sour cream (or plain Greek yogurt as a fab alternative to the sour cream).
FYI, some people leave the egg out of the chilaquiles.
More Healthy Breakfast Recipes
Are you craving more breakfast dishes? These will satisfy and they are healthy, too!
- Frozen Breakfast Burritos
- Make-Ahead Freezer Breakfast Sandwiches
- 6 Best Overnight Oats Recipes
- Healthy Sheet Pan Breakfast Nachos
- Egg White Scramble and Sweet Potato Hash
- Chocolate Quinoa Breakfast Bowl
Are you looking for a hearty breakfast? This extra-tasty Huevos Rancheros Recipe is full of Mexican flavors, super healthy, and easy to make!
- 3 tbsp olive oil divided
- 1/2 yellow onion chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 clove garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- 1/4 tsp ground black pepper
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1 1/2 cups plum tomatoes (equals about 2 ½ tomatoes) with juices or diced canned tomatoes, chopped
- 1/2 cup chicken stock
- 1 tbsp jalapeño peppers or ortega chiles, for milder heat, finely chopped
- 2 tbsp fresh cilantro finely chopped
- 8 corn tortillas
- 8 large eggs
-
To make the Ranchero Sauce, heat 1 tbsp. oil in medium pot over medium-high heat. Add onion, bell peppers and garlic. Cook, stirring occasionally, for 6-8 minutes, or until onion begins to soften. Add salt, cumin, pepper, oregano and cayenne pepper and stir to combine. Add tomatoes, chicken stock and jalapeños and bring to a simmer. Cover and simmer for 15 minutes. Remove cover, add cilantro and cook an additional 5-8 minutes, or until sauce begins to thicken. Season with salt and/or pepper, to taste.
-
In a small skillet, add 1/2 tsp. oil over medium-high heat. Add 1 tortilla at a time and cook on each side until golden brown, about 30-45 seconds per side. Keep warm by wrapping in paper towel while you cook the eggs.
-
Heat remaining 1/2 tbsp. oil in large skillet over medium-high heat. Add the eggs to the pan and lightly season with kosher salt and pepper. Fry eggs until the egg whites no longer jiggle on top and turn white. Cover pan with lid and cook additional 1 1/2 to 2 minutes, or until eggs are cooked sufficiently (If you would rather your eggs over medium, just flip the eggs over on their yolks and remove from heat after 1 minute).
-
To plate, place 2 tortillas next to each other on the plate and top each tortilla with a fried egg. Spread desired amount of Ranchero Sauce over the eggs.
This post contains affiliate links to products I use regularly and highly recommend.
This one should be a video also
oh gosh, that makes me drool! the food looks amazing! and i love avocado! i have something new to try on this weekend 🙂
I hope you enjoy it, Angela 🙂