These huevos rancheros are perfectly cooked eggs nestled in a fire-roasted tomato sauce with spicy serranos, served up with tortillas and refried beans.
Huevos rancheros (or “rancher’s eggs”) is a classic and popular Mexican breakfast dish and for good reason!
These huevos rancheros are eggs simmered in smoky, fire-roasted tomatoes, with earthy garlic, sweet onion, and spicy serrano peppers.
Served on a freshly fried corn tortilla with savory refried beans and a sprinkle of salty cotija cheese.
And they’re not only delicious but they’re packed with protein and fiber to start your day off right!
Whether you’re a fan of Mexican cuisine, or you’re looking for a satisfying breakfast, huevos rancheros is sure to hit the spot!
Craving even more delicious Cinco de Mayo breakfast options? Try my Huevos Motulenos!
Table of Contents
Ingredients for huevos rancheros
- Fire-roasted diced tomatoes – These tomatoes will add a smoky flavor to the sauce.
- Yellow onion and garlic – Classic additions that will add sweetness and earthiness.
- Serrano pepper – Serrano pepper will add a spicy kick!
- Kosher salt and pepper – Kosher salt and pepper are necessary to enhance all of the flavors.
- Oil – This will be used to fry up the corn tortillas and the eggs.
- Corn tortillas – Corn tortillas are classic for this dish.
- Eggs – The star of the show! Full of protein and cooked to perfection in the sauce.
- Refried beans – These creamy refried beans will add fiber and flavor.
- Fresh cilantro, and cotija cheese – These are my preferred toppings but feel free to use whatever you love as well!
How hot is a serrano pepper?
Did you know that serrano peppers are up to 5 times hotter than jalapeños?
If you’re looking to turn down the heat a little, you have a couple of options.
All of the heat lives in the seeds and the ribs (the white parts that the seeds are attached to). So if you’re looking for a milder spice, be sure to remove those before using the pepper in the dish!
Alternatively, you can substitute the serrano pepper with a jalapeno instead. You’ll still get some spicy, but not nearly as much as you would with the serrano.
I’ve used fresh, herbaceous cilantro, and yummy cotija cheese. But here are a few other options for topping your huevos rancheros:
- Green onions
- Mexican crema (or sour cream)
- Sliced avocados
- Salsa verde
Storage and leftovers
These huevos rancheros are best eaten the day they are made.
You could store the sauce separately, so when you’re ready to make this dish, you just need to reheat the sauce and crack in fresh eggs.
More breakfast recipes
- Need something fun? Try my Breakfast Charcuterie Board.
- Craving something sweet? Try my Air Fryer Pop Tarts.
- Looking for a classic? Try my Air Fryer Frittata.
- Cooking for a crowd? Try my Apple Pie Baked French Toast.
- 2 tablespoons vegetable oil
- 4 corn tortillas
- 2 tablespoon unsalted butter
- 4 large eggs
- 1 cup refried beans
- 2 tablespoons chopped cilantro
- 1/4 cup crumbled Cotija cheese
- In a blender add tomatoes, garlic, serrano pepper, onion, kosher salt, and black pepper.
- Once blended, add to a 10-inch skillet set over medium-high heat. Simmer on low to help the flavors meld together while you prepare the rest of the huevos rancheros.
- If your sauce gets too thick simply thin out with a little water.
- In a 12-inch skillet set over medium-high heat add vegetable oil.
- When the oil is hot add your tortillas (1 or 2 at a time) and cook for a few minutes on each side, about 3 minutes total.
- Remove the tortilla from the pan and place on a paper towel to remove any excess oil.
- In the same pan, add the butter, and when it has melted cook the eggs either sunny side up, or over easy. Continue cooking until all the eggs have been cooked.
- While the eggs are cooking spread each tortilla with an equal amount of refried beans.
- Add 1 cooked egg per refried bean tortilla.
- Pour an equal amount of tomato sauce over the eggs and then sprinkle with cilantro and Cotija cheese.