Huevos Rancheros with Black Beans (Homemade Sauce!)

I felt so adventurous the first time that I ordered Huevos Rancheros for brunch. Move aside Waffles and Eggs Benedict, we're stepping out and trying something new!

So satisfying and flavorful, they did not disappoint! I immediately wanted to learn to make them and experimented with my first recipe that weekend. As it turns out, they are incredibly easy to make at home!

Jump to:

• The Ingredients
• The Method
• Leftovers
• Make it Your Own
• How to Serve Huevos Rancheros
• Tips and Tricks
• Dietary Notes
• And if you liked this recipe...
• Huevos Rancheros
• Comments

Huevos Rancheros (pronounced kind of like- "wave-ohs ranch-air-ohs") directly translates to "Ranchers Eggs" and originate from Mexico. Based on what I have read, they traditionally consist of corn tortillas, pico de gallo salsa and eggs. However, the dish has become very widespread and has many variations.

And while I can't promise you my variation is authentic, I can promise you that it is absolutely delicious! My version is something of a hybrid between huevos rancheros and huevos ahogados (which means "drowned eggs") because the eggs are poached in my easy homemade ranchero sauce (less dishes!).

I create tortilla stacks (almost like sandwiches) of cheese and black beans (either homemade or canned) and then pour the eggs and sauce over top.

If you've never had them before but you enjoy Mexican inspired foods, I am sure you will love these!

So let's make some huevos rancheros!

The Ingredients

• Sauce
  • Canned Diced Tomatoes- Do not drain. Canned whole tomatoes or 2 cups of fresh tomatoes will also work.
  • Cilantro- Omit if you aren't a fan.
  • Onion
  • Jalapeno- Omit if sensitive to spice.
  • Garlic
  • Sea Salt
• Black Beans- You can use canned or homemade. If using canned, I like to add a ½ teaspoon of garlic powder or Taco Seasoning to give them a bit more flavour.
• Tortillas- If you need this recipe to be gluten free, ensure you are using pure corn tortillas.
• Cheese- Shredded white cheddar, Monterey jack, pepper jack or mozzarella are all good options. Or use crumbled queso fresco or goat cheese.
• Eggs

The Method

1. Make the sauce. Blend all of the sauce ingredients together in a blender or food processor. Pour into a wide pot and heat over medium-low until it comes to a simmer.

2. Prepare the "stacks".

• Get the ingredients ready:
  • Mix seasoning into the beans if using and heat if desired. You can heat the beans in the microwave for 30-60 seconds or in a pot.
  • Shred or crumble the cheese.
  • Toast the tortillas for 30 seconds per side if you wish.
• Assemble:
  • First Corn Tortilla
  • ¼ cup (20 g) Shredded Cheese
  • ⅓ cup (90 g) Black Beans
  • Second Corn Tortilla

3. Poach the eggs. Once the sauce is simmering, crack the needed amount of eggs into the sauce, cover and cook for 5-10 minutes until eggs are as desired. I find about 5 minutes yields runny yolks and set whites.

4. Assemble. Use a large spoon to scoop the eggs out and place on top of the prepared "stacks". Then, distribute the rest of the sauce evenly between the bowls.

5. Enjoy!

Leftovers

Make Ahead: The sauce can be made up to 3 days in advance and kept in the refrigerator.

To Store: These are best eaten immediately after they are made. If you don't expect to eat the full amount, assemble only what you plan to eat and refrigerate the individual elements in airtight containers for up to 3 days.

To Reheat: Follow the preparation directions in the recipe.

Make it Your Own

• Add Meat- Cook and crumble some Chorizo or add some leftover Pork Carnitas on top of the cheese.
• Have it with Fried Eggs- You can fry eggs and add them on top instead of poaching in the sauce.
• Make it Spicier- If you want to up the heat, leave some or all of the seeds in the jalapeno.
• Make it Dairy Free- Omit the cheese or try using some Cashew Queso instead.
• Use Hummus- In place of black beans, try spreading 2-4 tablespoon of your favorite hummus, such as roasted garlic onto the corn tortillas.
• Huevos Ahogados- Skip the "stacks" and serve the sauce and eggs in a bowl with tortillas alongside.

How to Serve Huevos Rancheros

• For extra garnish, try topping it with:
  • Cilantro
  • Sliced Avocado
  • Additional cheese
• And for serving on the side (or dipping in the extra sauce!):
  • Additional Corn Tortillas
  • Tortilla Chips
  • Crispy Baked Sweet Plantains

Tips and Tricks

Serving multiple people?

• When I am making more this for than two people, I like to assemble the "stacks" ahead of time while the sauce is cooking and then place them on a cookie sheet.
  • Cover the cookie sheet with aluminum foil or an additional small cookie sheet placed upside down as a "lid".
  • Heat at 350 F for about 10 minutes while the eggs poach. It ensures the cheese is nicely melted and heats up the beans and tortillas.
  • Use a large spatula to move them to the serving dishes and then top with eggs and sauce.

Dietary Notes

If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

• Dairy Free - If you omit the cheese.
• Gluten Free
• Vegetarian

And if you liked this recipe...

...you might also like:

• Benny Bowls
• Everything Bagel Casserole (For Two)
• Loaded Avocado Chickpea Toast
• Easy Salsa (Ready in 5 minutes!)

More Breakfast and Brunch Ideas!