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!
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!
- 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.
- Jalapeno- Omit if sensitive to spice.
- 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.
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.
- 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.
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:
- 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.
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And if you liked this recipe...
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- 14 oz can diced tomatoes do not drain
- ¼ cup fresh cilantro
- 1 small yellow onion
- 1 jalapeno seeded
- 1 clove garlic
- ½ teaspoon fine sea salt
- ¾ cup black beans (about half of a 19oz/540mL can), drained
- ½ teaspoon garlic powder or Taco Seasoning optional
- 4 (6 inch) corn tortillas plus additional for serving
- ½ cup white cheddar cheese shredded
- 2-4 large eggs
- Place the canned tomatoes, cilantro, onion, jalapeno, garlic and salt in a blender and puree until smooth.
- Transfer sauce to a medium saucepan and bring to a simmer over medium low heat.
- Meanwhile, prepare the remaining ingredients. Mix the beans with garlic powder or taco seasoning if using and heat in a pot or microwave. Toast tortillas for 30 seconds per side in a skillet.
- To assemble, place one tortilla on a serving dish, top with ¼ cup of cheese, ⅓ cup of black beans and then the second tortilla. Repeat with the remaining servings.
- Once the sauce is simmering, crack the desired number of eggs for serving into the sauce. Cover and let poach until whites are set and yolks are set to your preference, 5 to 10 minutes.
- Using a large spoon, scoop the cooked eggs onto the tortilla stacks and divide the sauce evenly over top of the dishes.
- Serve warm.
More Breakfast and Brunch Ideas!