Huevos Rancheros, also known as Rancher’s Eggs, are light breakfast options, usually consisting of salsa or pico de gallo on top of a corn tortilla. The reason I consider this a light breakfast is because it was traditionally served as a second breakfast after the rancher returned early in the morning.
This Huevos Rancheros recipe is the way I like to make it. This is a bit more Tex-Mex style. I like to use the shells of Tostada, a crispy corn tortilla. It’s like a giant tortilla chip. If you can’t find it, simply fry the corn tortilla and make it yourself. However, I like the crispy combination with the fried egg (egg yolk). I also top mine with either Reflayka beans or black beans. This fills the meal a little more, but it’s still a vegetarian-friendly breakfast.
Related: Next, try our breakfast burrito recipes and chirakir.
material
Topping options include guacamole, avocado salsa, sour cream or Greek yogurt, shed cheese and hot sauce.
How to make Huevos Rancheros
Spread the Refraid beans in a thin layer over the Tostada shell. Warm in a 350°F oven for 5-8 minutes.
Fry or cook the eggs as you like. I like fried eggs with even egg yolks, but the sunny sides and soft scrambling are also great.
Turn the warmed tostada up with eggs. Next, add other toppings like salsa, pico de gallo, and fresh avocado. Sprinkle with salt and pepper or add hot sauce. Enjoy warm.
Tips and notes
- If you don’t have Tostada shells, you can lightly fry the corn tortillas before using in this recipe. I sometimes replace tortilla shells with tortilla chips in a pinch.
- You can exchange Refraid beans for black beans or ranch style beans.
- If the oven is easy or you don’t have access to the oven, you can heat the beans on the stove rather than the oven. If you’re making some of these at once at once, I like to use the oven as you can put all the tortillas at once in a while and keep them warm while cooking all the eggs.
- I fry the eggs in a small amount of oil, usually olive oil, but I do whatever cooking oil. You can also use butter instead of oil.
- If you’re looking for quality non-stick pans, I’ve recently started using this Nordic Wear Ceramic Pans And I love it!
More Mexican and Tex-Mex Style Recipes
Get a free recipe guide Most popular The usual recipe!
Free Popular Recipe Guide
The best 25 recipes ever!
printing
Get the recipe
Crispy corn tortilla topped with beans, eggs and salsa.
Instructions
-
Spread the Refraid beans in a thin layer over the Tostada shell.
-
Warm in a 350°F oven for 5-8 minutes.
-
Fry or cook the eggs as you like. I like fried eggs with even egg yolks, but the sunny sides and soft scrambling are also great.
-
Turn the warmed tostada up with eggs.
-
Next, add other toppings like salsa, pico de gallo, and fresh avocado. Sprinkle with salt and pepper or add hot sauce. Enjoy warm.
Note
- If you don’t have Tostada shells, you can lightly fry the corn tortillas before using in this recipe. I sometimes replace tortilla shells with tortilla chips in a pinch.
- You can exchange Refraid beans for black beans or ranch style beans.
- If the oven is easy or you don’t have access to the oven, you can heat the beans on the stove rather than the oven. If you’re making some of these at once at once, I like to use the oven as you can put all the tortillas at once in a while and keep them warm while cooking all the eggs.
- I fry the eggs in a small amount of oil, usually olive oil, but I do whatever cooking oil. You can also use butter instead of oil.
nutrition
Nutrition Facts
Huevos Rancheros
Amount per serving
% Daily Value*
*Percent daily value is based on the 2000 calorie diet.
Notice: Nutrition is automatically calculated using spoon culler for your convenience. If relevant, we recommend using your own nutritional calculations.
Source: A Beautiful Mess – abeautifulmess.com
