Easy Huevos Rancheros
A hearty and healthy vegetarian Mexican breakfast, Fresh Huevos Rancheros combines crispy tortillas, creamy refried black beans, rich eggs, tangy salsa, and zesty pico de gallo. Full of plant-powered protein, fiber, and fresh flavors, it’s quick enough for weekdays and festive enough for brunch gatherings.
Equipment
- 1 Medium Mixing Bowl – for pico de gallo
- 1 Small Saucepan – for cooking beans
- 1 Potato Masher or Fork – to mash beans
- 1 Medium Saucepan – to warm salsa
- 1 Small Skillet – to warm tortillas and fry eggs
- 1 Slotted Spoon or Fork – to serve pico de gallo
- Optional: Cheese Grater – if using Monterey Jack
Ingredients
For the Pico de Gallo:
- 2 medium ripe tomatoes diced (about 1½ cups)
- ¼ cup white onion finely chopped
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice about 1 medium lime
- ¼ teaspoon fine sea salt
For the Refried Black Beans:
- 2 teaspoons extra-virgin olive oil
- ¼ cup white onion finely chopped
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 can 15 oz black beans, drained and rinsed (or 1½ cups cooked beans)
- ¼ cup water
- Freshly ground black pepper to taste
- ½ teaspoon fresh lime juice
For the Assembly:
- 1½ cups red salsa store-bought or homemade
- 4 teaspoons extra-virgin olive oil divided for frying eggs
- 4 large eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese optional
- Freshly ground black pepper to taste
Optional Garnishes:
- Crumbled Cotija or feta cheese
- Sliced avocado
- Additional chopped cilantro
- Hot sauce of choice
Instructions
- Make the Pico de Gallo: In a medium bowl, combine the diced tomatoes, finely chopped onion, cilantro, lime juice, and salt. Gently toss until evenly mixed. Set the bowl aside to allow the flavors to marinate while you prepare the other components.
- Prepare the Refried Beans: Heat 2 teaspoons of olive oil in a small saucepan over medium heat. Add the chopped onion and salt, and sauté for about 3 to 5 minutes until the onions become soft and translucent. Stir in the ground cumin and cook for 30 seconds to release its aroma. Add the beans and water. Stir well, cover, and simmer for 5 minutes. Remove the lid, and using a potato masher or fork, mash about half of the beans to create a creamy texture. Continue cooking uncovered for 2 to 3 more minutes, stirring frequently, until thickened. Stir in the pepper and lime juice. Taste and adjust seasoning if needed. Set aside, covered.
- Warm the Salsa: In a separate small saucepan, gently heat the salsa over medium heat until it begins to simmer.Stir occasionally, then lower the heat and keep warm until serving. Alternatively, microwave the salsa in a bowl until warm if you're short on time.
- Toast the Tortillas: Using a dry skillet over medium heat, toast each corn tortilla one at a time until soft, warm, and slightly golden—about 30 seconds per side. Transfer each tortilla to a plate. Spread a generous scoop of refried beans over each one. If you're using shredded cheese, sprinkle it on top while the beans are still hot.
- Fry the Eggs: In the same skillet, add 1 teaspoon of olive oil and heat until shimmering. Crack one egg into the pan carefully without breaking the yolk. Fry until the whites are fully set and the yolk is still runny or to your preferred doneness, about 2–3 minutes. Gently transfer the egg onto a prepared tortilla. Repeat with the remaining eggs and oil.
- Assemble and Serve: Spoon warm salsa over each tortilla, avoiding the yolk. Top with a heaping spoonful of pico de gallo, leaving behind the liquid to keep the tortillas from getting soggy. Finish with cracked black pepper and your choice of garnishes—avocado, Cotija, cilantro, or a splash of hot sauce.
Notes
- Tomato Tip: If fresh tomatoes are out of season, skip the pico de gallo and go with sliced avocado and extra cilantro instead.
- Meal Prep Friendly: You can make the beans and salsa in advance. Reheat them while frying the tortilla and egg fresh for best texture.
- Make It Your Way: Try swapping red salsa for salsa verde, or use pinto beans instead of black beans for a variation in flavor.
- Dairy-Free Option: Simply leave out the cheese to keep it dairy-free.
- Gluten-Free Friendly: Ensure your corn tortillas are labeled gluten-free if you’re cooking for someone with a gluten allergy.
