Huevos Rancheros

By Kay Chun | Updated Nov. 13, 2023

Recipe Overview

Total Time: 45 minutes | Difficulty: Moderate | Servings: 2

Eggs rancheros, or “rancher’s eggs,” is a traditional, hearty Mexican breakfast rooted in agrarian labor, now equally celebrated as a comforting weeknight dinner option. This dish hinges on a vibrant homemade salsa cruda (fresh salsa), which serves three distinct culinary roles: simmered into a rich, smoky ranchero sauce; infusing depth into refried beans; and providing a bright, tangy finishing layer. Leftover components transform into versatile dips, ensuring minimal food waste while maximizing flavor.

Ingredients

Base Salsa Cruda (2 cups total, yields ½ cup for ranchero sauce, ½ cup for assembly)

• 4 medium ripe tomatoes (diced, ~2 cups), or 1 (14-oz/400g) can diced tomatoes (drained)

• ½ small white onion (finely diced, ~¼ cup)

• 1 medium jalapeño (seeded for mild heat, minced; ~1 tbsp)

• 2 cloves garlic (minced)

• ¼ cup fresh cilantro (chopped, plus extra for garnish)

• 1 lime (juiced, 2 tbsp)

• ¼ tsp salt (adjust to taste)

Refried Beans (2 servings)

• 1 cup cooked black beans (drained, rinsed; or 1 (15-oz/425g) can black beans)

• 1 tbsp olive oil

• ¼ small onion (finely diced, ~2 tbsp)

• 1 clove garlic (minced)

• ½ tsp ground cumin

• ¼ tsp smoked paprika

• ½ cup base salsa cruda (reserved)

• 2–3 tbsp water (for consistency adjustment)

Ranchero Sauce (2 servings)

• ½ cup base salsa cruda (reserved)

• 1 cup diced fresh tomatoes (or ½ cup tomato paste + ½ cup water)

• ½ tsp dried oregano (Mexican oregano preferred)

• 1 bay leaf

• 1 tbsp olive oil

Assembly

• 2–3 corn tortillas (6-inch/15cm, blue or corn tortillas for crispness; or 8-inch/20cm for softness)

• 2 large eggs (sunny-side up or over-easy)

• Optional garnishes: sliced avocado, crumbled queso fresco/cotija, sour cream, lime wedges

Preparation Steps

Step 1: Prepare Base Salsa Cruda

Combine all salsa ingredients in a bowl. Gently toss to integrate; taste and adjust lime (acidity) or salt. Reserve ½ cup for assembly and ranchero sauce; store the remaining ½ cup separately for later use.

Step 2: Simmer Ranchero Sauce

Heat olive oil in a medium saucepan over medium heat. Add reserved ½ cup base salsa cruda, diced tomatoes, oregano, and bay leaf. Simmer uncovered for 10–15 minutes, stirring occasionally, until tomatoes break down and the sauce thickens slightly. Remove bay leaf, then blend lightly with an immersion blender (or in batches in a standard blender) for a smooth, rustic texture. Season with salt to taste.

Step 3: Make Refried Beans

In the same saucepan, heat olive oil over medium-low heat. Sauté onion and garlic for 2 minutes until fragrant. Add drained beans, cumin, smoked paprika, and ½ cup base salsa cruda. Cook 5 minutes, stirring to partially break down beans. Add 2–3 tbsp water, reduce heat to low, and cook 3–5 minutes more, mashing gently with a fork until the consistency is thick but spreadable (not puréed).

Step 4: Cook Eggs

Heat a non-stick skillet over medium heat. Add 1 tsp oil. Crack eggs into ramekins, then slide into the pan. Cook sunny-side up for 2–3 minutes (whites set, yolks runny) or flip for over-easy (cook 1 minute, flip, cook 30 seconds). Season with a pinch of salt.

Step 5: Assemble the Dish

• Warm tortillas: Heat in a dry skillet (10–15 seconds per side) or microwave (30 seconds, damp paper towel).

• Build layers: Spread 2–3 tbsp refried beans across each tortilla, then top with 2–3 tbsp ranchero sauce.

• Add eggs: Place one egg in the center of each stack.

• Finish: Drizzle with remaining base salsa cruda, then garnish with avocado, cheese, or sour cream. Serve with lime wedges.

Pro Tips

• Tomato Prep: For deeper flavor, roast tomatoes (200°F/95°C, 20 minutes) before dicing.

• Make Ahead: Ranchero sauce and refried beans keep 2 days refrigerated; reheat with a splash of water.

• Dips: Leftover salsa cruda + 1 tbsp ranchero sauce = a zesty dip for chips or tostadas.

• Texture Swap: Use crispy corn tostadas instead of tortillas for a crunchy twist; add pickled jalapeños for heat.

Enjoy this balanced blend of smoky, tangy, and creamy—an ode to Mexican home cooking, now reimagined for modern meals.