• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook2eatwell
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Cuban Recipes
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast and Brunch

    Huevos Rancheros

    Published: May 7, 2021 · Modified: Jun 29, 2021 by Elizabeth · Leave a Comment

    • Share
    Jump to Recipe - Print Recipe
    Two images of the huevos rancheros served on an aqua plate, separated by a dark blue graphic with the title in yellow and aqua letters.

    Huevos rancheros, a corn tostada with refried black beans, warm salsa and a fried egg. Garnished with queso fresco, diced tomatoes and chopped cilantro. Huevos rancheros are fantastic for breakfast, but they’re great for dinner too!

    An image of the huevos rancheros set on an aqua plate and linen.

    Huevos rancheros are a hearty breakfast dish originating in Mexican ranches that’s served as a midmorning meal to the workers. Huevos mean eggs and rancheros is ranchers – huevos rancheros translates to ranchers’ eggs. It’s a tortilla or tostada topped with a fried egg and warm salsa and can include refried beans, guacamole and avocado slices, among other toppings.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • Tostadas – Here we use corn tostada, but you can also use corn or flour tortillas. Warm them in the oven or on a skillet over moderate heat until they dry and firm up a bit.
    • Refried beans – We use black refried beans for the huevos rancheros because black beans work so well with the fried egg. Make your own refried black beans in just a few minutes with a few ingredients. If you are using canned refried beans give them a good stir and heat them gently until warmed through.
    • Salsa – Use restaurant style salsa or fresh salsa, make your own or use store-bought, there are some pretty good options available.
    • Eggs – Large eggs cooked sunny side up or over-easy is best.
    • Toppings – Crumbled queso fresco, chopped cilantro and diced tomatoes add more flavor and beautiful color to the finished dish.

    Queso fresco is Mexican crumbling cheese. It has a mild, salty flavor, like mozzarella, but the texture resembles feta cheese. Use it to sprinkle over finished dishes like these shredded chicken tostadas, casseroles, soups and salads.

    Instructions

    Prepare the ingredients for the garnish. Crumble the queso fresco, seed and dice the tomato and chop the cilantro.

    Warm the salsa gently over medium-low heat.

    If you are using canned refried beans, warm them gently in a small saucepan over medium-low heat. If you would like to make homemade refried black beans, follow these instructions:

    • Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
    • Add 2 (15 ounce) cans of black beans, do not drain.
    • Sprinkle with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin powder, ¼ teaspoon salt, ¼ teaspoon black pepper.
    • Allow the beans to come to a simmer (4-5 minutes) stir occasionally.
    • Lower the heat to medium-low and use a rubber spatula or the back of a wooden spoon to gently smash the beans. Move around the skillet, mashing and stirring as you go.
    • Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency.
    • Take them off the heat until ready to build the huevos rancheros. Stir again before using.
    Black beans in a non-stick skillet being stirred with an orange rubber spatula.

    Fry the eggs

    Heat 2 teaspoons of oil in a non-stick skillet over medium heat. How many eggs to add at one time will depend on the size of the skillet.

    Gently crack the egg on a flat surface and carefully open it over the hot oil (or open the egg into a small, shallow dish then slide it into the oil). Use the method you are most comfortable with.

    An egg cooking in a non-stick skillet, the yolk is not cooked but the egg white is almost set around it.

    For sunny side up – cook the egg for about 1 minute until the egg white starts to set. Cover the skillet and cook another 1½ – 2 minutes until the whites are completely set and the yolk is still soft. If the whites are not set near the yolk, carefully baste the whites with the hot oil until they turn opaque.
    For over-easy – cook the egg for approximately 2 minutes until the egg white is set. Use a spatula to gently flip it so that the yolk is face down and cook for 10-15 seconds (cook an additional 40-55 seconds for over-medium).

    Repeat with the remaining eggs, add more oil if needed. If using butter wipe the skillet clean and add fresh butter between batches.

    Build the huevos rancheros

    • Place a tostada on a plate. Spread about 3 tablespoons of the refried black beans leaving some room around the edge.
    • Add 2 tablespoons of the warm salsa.
    • Top with a fried egg.
    • Garnish with 1 teaspoon queso fresco, 1-2 teaspoons diced tomatoes and ¼ teaspoon chopped cilantro.
    • Repeat with the remaining ingredients.
    A close up of the finished dish served on an aqua plate with an aqua linen, fork, knife and hot sauce in the background.

    You may also like:

    • Chicken Enchiladas
    • Beef Taquitos
    • Shredded Chicken Nachos
    • Shredded Chicken Tacos
    • Ground Beef Tacos
    • Shredded Pork Tacos
    An image of the huevos rancheros set on an aqua plate and linen.
    Print Recipe
    5 from 2 votes

    Huevos Rancheros

    Huevos rancheros, a corn tostada with refried black beans, warm salsa and a fried egg. Garnished with queso fresco, diced tomatoes and chopped cilantro.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: Mexican & Southwestern
    Keyword: eggs
    Servings: 6
    Calories: 250kcal
    Author: Elizabeth

    Ingredients

    • 6 Corn Tostadas about 5-6 inch or corn or flour tortillas
    • 2 cups Refried Black Beans warmed through
    • 1 cup Salsa warmed through
    • 6 Large Eggs
    • 4 – 6 teaspoons Oil to fry the eggs (use your favorite oil or butter, we use canola oil)
    • ¼ cup Queso Fresco crumbled, for garnish optional
    • 1 medium Tomato seeded and diced, for garnish optional
    • 1½ – 2 tablespoons Chopped Cilantro for garnish optional

    Instructions

    • Warm the salsa gently in a small saucepan over medium-low heat
    • Warm the refried beans gently in a small saucepan over medium-low heat. (See below for instructions to make homemade refried black beans, if needed.)

    Fry the eggs

    • Heat 2 teaspoons of oil in a non-stick skillet over medium heat. How many eggs to add at one time will depend on the size of the skillet.
    • Gently crack the egg on a flat surface and carefully open it over the hot oil (or open the egg into a small, shallow dish then slide it into the oil). Use the method you are most comfortable with.

    Cook the egg to your liking

    • Sunny side up – Cook the egg for about 1 minute until the egg white starts to set. Cover the skillet and cook another 1½ – 2 minutes until the whites are completely set and the yolk is still soft. If the whites are not set near the yolk, carefully baste the whites with the hot oil until they turn opaque.
    • Over-easy – Cook the egg for approximately 2 minutes until the egg white is set. Use a spatula to gently flip it so that the yolk is face down and cook for 10-15 seconds
    • Over-medium – Cook the egg for approximately 2 minutes until the egg white is set. Use a spatula to gently flip it so that the yolk is face down and cook for 40-55 seconds
    • Repeat with the remaining eggs, add more oil if needed. If using butter wipe the skillet clean and add fresh butter between batches.

    Build the huevos rancheros

    • Place a tostada on a plate. Spread about 3 tablespoons of the refried black beans leaving some room around the edge.
    • Add 2 tablespoons of warm salsa.
    • Top with a fried egg.
    • Garnish with 1 teaspoon queso fresco, 1-2 teaspoons diced tomatoes and ¼ teaspoon chopped cilantro.
    • Repeat with the remaining ingredients
    • Serve and enjoy!

    To make homemade refried beans (optional)

    • Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add 2 (15 ounce) cans of black beans, do not drain. Sprinkle with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin powder, ¼ teaspoon salt, ¼ teaspoon black pepper.
    • Allow the beans to come to a simmer (4-5 minutes) stir occasionally. Lower the heat to medium-low and use a rubber spatula or the back of a wooden spoon to gently smash the beans. Move around the skillet, mashing and stirring as you go.
    • Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency. Take them off the heat until ready to build the huevos rancheros. Stir right before using.

    Nutrition

    Calories: 250kcal | Carbohydrates: 23g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 976mg | Potassium: 279mg | Fiber: 5g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Breakfast and Brunch

    • Cheesy Hash Brown Casserole
    • Sausage Gravy
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    aboutus

    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

    More about me →

    Popular

    • Beef Barley Soup
    • Salisbury Steak
    • Easy Chili Mac
    • Mini Chicken Pot Pies

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cook2eatwell