Huevos rancheros
40 min · 24 g protein · 450 cals / serving
Crisp corn tortillas spread with warm refried beans, topped with fried eggs and smothered in a chunky, smoky ranchero sauce of tomato, onion and jalapeño, then finished with crumbled queso fresco, avocado, cilantro and lime. The Mexican ranch breakfast, ready in about forty minutes.
Ingredients
Ranchero sauce
- 2 tsp olive oil
- 1 medium onion, diced
- 2 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano, Mexican if you have it
- 2 cans (14 oz each) diced tomatoes, fire-roasted if you can find them
- 3/4 tsp salt, divided
- 8 small (6-inch) corn tortilla, about 25 g each
- a few sprays cooking spray
- 1 cup fat-free refried beans
- 8 large eggs
To serve
- 1/3 cup queso fresco, crumbled
- 1/2 avocado, sliced
- a small handful fresh cilantro, chopped
- 1 lime, cut into wedges
Steps
- Make the sauce: heat the oil in a saucepan over medium-high heat and cook the onion and jalapeño until soft and starting to brown, 5–6 minutes. Add the garlic, cumin and oregano for 30 seconds, then the tomatoes and half the salt. Simmer 15–20 minutes until thick and chunky; mash a little with a potato masher if you like it smoother.
- Meanwhile, heat the oven to 400°F. Spray the tortillas lightly on both sides, lay them on a baking sheet and bake 8–10 minutes, turning once, until crisp at the edges but still a little pliable in the middle.
- Warm the refried beans in a small pan with a splash of water until spreadable.
- Fry the eggs in a large nonstick pan, four at a time, over medium heat with a lid on for 3–4 minutes, until the whites are fully set and the yolks done the way you like them (cook them through for anyone who should avoid runny yolks). Season with the rest of the salt.
- For each plate, overlap two tortillas, spread with beans, top with two eggs and spoon the hot ranchero sauce around and over the whites. Finish with queso fresco, avocado and cilantro, with lime wedges on the side.
Good to know
Can I make the sauce ahead?
Yes. The ranchero sauce keeps 5 days in the fridge and freezes well, and it is just as good on scrambled eggs, grilled chicken or a burrito bowl.
No queso fresco?
Crumbled feta or cotija gives the same salty bite, so use a little less of either.
Black beans instead of refried?
Warm a can of drained black beans with a pinch of cumin and mash half of them. Whole beans give more texture, refried beans a creamier base, and it's about the same score.
Alternatives
Per
- Calories
- 107
- Protein
- (21%)
- 6 g
- Fat
- (42%)
- 5 g
- Carbohydrates
- (36%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 260 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1801 kcal goes into the pot and 1981 g of ingredients comes out as about 1680 g of food: 107 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.