My family loves this authentic Huevos Rancheros recipe. Between the veggie-packed homemade ranchero sauce, the runny yolk of a sunnyside-up egg, and tender corn tortillas, it makes for an absolutely delicious breakfast or brunch. Better yet, this easy recipe for huevos rancheros comes together in just 20 minutes using just 10 simple ingredients.

serving of authentic Mexican huevos rancheros with a side of refried beans on a hand-painted blue and white plate.

What is Huevos Rancheros?

Huevos rancheros (which translates to “rancher’s eggs”) is a typical Mexican breakfast. Fundamentally speaking, it should feature a fried corn tortilla (homemade or store-bought), refried beans, and a fried egg topped with plenty of cooked salsa.

Fun Fact: A Mexican ranchero is the equivalent of an American cowboy, so you know any meal that’s “ranchero style” must be hearty and delicious!

While there are probably as many huevos rancheros recipes as there are Mexican families — heck, I even have separate recipes for Black Bean Huevos Rancheros with Chorizo and a Huevos Rancheros casserole — this particular recipe is for the most basic, traditional huevos rancheros around. Once you get the hang of it, feel free to improvise to your liking!

roasted chilis, chopped onions, and chopped tomatoes on an oblong blue and white plate for making huevos rancheros salsa.

Why you’ll love this recipe for huevos rancheros 

  • Easy: All you need is 10 ingredients and 20 minutes to make it.
  • Scalable: You can easily scale the recipe up depending on your needs.
  • Crowd-pleaser: Eggs ranchero are the perfect crowd-pleasing breakfast — even kiddos love it!

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

closeup flat lay shot of a whole white onion, fresh tomatoes, fresh green chili, eggs in their shells, and corn tortillas for making huevos rancheros.
  • Canola Oil – I personally like to use neutral-flavored oil to fry my tortillas, both because I prefer a strong corn taste and because neutral oils tend to have higher smoke points than olive oil. Other neutral oil options include avocado, grapeseed, or vegetable oil.
  • Corn Tortillas – Making your own corn tortillas is cheap and easy with a bag of masa harina. I don’t recommend using pre-made tostada shells for this recipe, they will be too crunchy. Instead, lightly fry store-bought corn tortillas for a shortcut.
  • Olive Oil – This is my go-to for sautéing. Feel free to use more canola oil or the neutral oil of your choice if you prefer.
  • Onion – I like to use white onions because they hold their shape better during cooking, which gives the ranchero salsa a nice bite. That said, feel free to swap in sweet, yellow  instead.
  • Tomatoes – Opt for a meaty variety like Romas, or use a can of drained fire-roasted tomatoes for a shortcut.
  • Roasted Green Chiles – I love using roasted Hatch or Pueblo chiles depending what I have in the freezer, but you’re welcome to swap in the roasted green chiles of your choice. You can easily swap in poblanos, jalapeños, or even canned roasted chiles. Check out my Introduction to Mexican Chiles to help you decide which chile will work best for your family.
  • Chicken Broth – Thinning out the chunky cooked salsa with a splash of chicken broth adds lovely depth of flavor. You can also use bouillon cubes or paste dissolved in water, or veggie broth or stock instead.
  • Refried Beans – Homemade is far superior to canned refried beans, but if you’re short on time, my favorite canned pinto brands are Bush’s and Kuner’s. I refry them as a shortcut. Shhhh, don’t tell my mom.
  • Eggs – When you’re making brunch at home, you can make the eggs just the way you like them. I prefer sunnyside-up for the most visual appeal, but any fried, poached, or scrambled eggs will do!
  • Queso Fresco – Optional, but lovely for a bit of added saltiness and creaminess, not to mention the gorgeous pop of white against the salsa. If you’re dairy-free, feel free to omit it.

How to Make Huevos Rancheros Mexicanos

This easy huevos rancheros recipe comes together in just a few simple steps:

Step 1: Fry Tortillas. Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.

fried corn tortillas draining on a paper towel-lined plate.

Step 2: Sauté Onions. Heat olive oil in a saucepan over medium heat and sauté onions, for 3 minutes.

Step 3: Finish Ranchero Salsa. Add tomatoes and chile, and sauté for an additional 3 minutes. Add chicken broth, stir everything together, and bring to a simmer. Continue to cook until most of the liquid has been absorbed, about 7 to 10 minutes.

fresh ingredients added to a cast iron skillet for making huevos rancheros sauce.
huevos rancheros sauce after simmering in a cast iron skillet.

Step 4: Assemble. To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans, top with cooked egg (any style), cooked salsa, and sprinkle with queso fresco. Feel free to serve refried beans on the side, as pictured. Continue with the remaining ingredients to make 3 additional plates, and serve warm.

More of a visual learner? Watch this video to see how to make this easy huevos rancheros recipe.

flat lay shot of a plate of huevos rancheros with sunnyside eggs and a side of refried beans on a wooden table with a rainbow striped napkin and antique silver fork.

Optional Variations 

  • Vegetarian Huevos Rancheros: Simply swap vegetable broth for the chicken broth to please your vegetarian friends.
  • Chorizo Huevos Rancheros: Add some Mexican chorizo to the mix for your meat-loving pals!
  • Low-Carb: Feel free to use your favorite low-carb tortilla substitute. Alternatively, simply serve fried eggs on top of the huevos rancheros sauce, add some queso fresco and avocado for garnish, then dig in with a spoon. 

Serving & Topping Suggestions 

When it comes to serving these ranch-style eggs, your imagination is the limit! Here are just a few ideas to get you started:

  • Egg Options: My personal favorite ranchero eggs have runny yolks. This includes fried eggs over easy, over medium, or sunny side-up, or poached eggs to use less oil. But you can also scramble your eggs or even combine huevos a la Mexicana with huevos rancheros for the ultimate breakfast!
  • Garnishes: You could add a dollop of sour cream or a drizzle of crema Mexicana for a bit more richness. Cilantro and green onions are always a favorite garnish at our house. Feel free to drizzle with hot sauce for some added heat and serve with fresh avocado slices.
  • Toppings: I love to serve huevos rancheros with refried beans. You can also slather the refried beans directly on the pliable tostada instead. For a fun twist, try these Chorizo Refried Black Beans instead. 

Expert Tips & Tricks

  • Shortcuts. Warm up leftover Homemade Salsa or Enchilada Sauce in place of making ranchero salsa. Can’t decide between red or green? Try both and make Huevos Divorciados. Feel free to use store-bought salsa and canned beans for a major shortcut. Refer to the ingredients above for some of my favorite canned bean brands.
  • Serving a crowd? Try my Baked Huevos Rancheros Casserole (Cazuela de Huevos Rancheros), so everything is done in one dish. You can also set out a tostada bar and let everyone make their own plate.
  • Scale as needed. This recipe serves four, but feel free to double or quadruple it depending on the number of guests you are entertaining. If you like the idea of poached eggs, try this nifty muffin tin trick to churn out 12 at a time!

Storage & Heating Instructions 

  • I suggest storing leftover huevos rancheros unassembled and preparing fresh eggs separately, but that’s just my preference. Fried corn tortillas should be cooled to room temperature, then stored in an airtight container. They should keep well for up to 3 days.
  • The ranchero salsa can be made up to 5 days ahead and kept in the refrigerator in an airtight container. To extend the shelf life further, feel free to freeze the salsa for up to 3 months. Just remember to keep enough head room in your container for the salsa to expand when freezing.
  • Eggs are generally best served fresh, but if you need, you can pop leftover fried or poached eggs in the fridge for up to 1-2 days. 
  • To serve, reheat the ranchero sauce in a saucepan on the stovetop or in the microwave until heated through. If you’re using leftover eggs, your best bet to reheat them is treating your ranchero sauce like shakshuka and simmering them in little wells you make in the sauce.

Frequently Asked Questions

What is the difference between huevos rancheros and huevos a la Mexicana?

Huevos rancheros is very similar to Huevos a la Mexicana. The same basic ingredients are used, but the chopped vegetables are simmered in chicken broth until thickened to make salsa for these ranchero eggs, whereas the eggs are scrambled with the veggies in huevos a la mexicana. P.S. The ranchero sauce can also be smothered on chiles rellenos capeados.

Are there any smart shortcuts for making huevos rancheros?

If you have Salsa Casera in the fridge or freezer, you can cook that down for your ranchero sauce. Or if you’d like, you can purchase your favorite store-bought salsa instead of making your own. That said, the ranchero sauce recipe is so easy and yummy that I recommend you try making your own.

What is in huevos rancheros?

At their most basic, Mexican huevos rancheros are made with a fried tortilla, some variety of cooked salsa (typically red), and poached, scrambled, or fried eggs. Many recipes also include some variety of beans (typically refried) and a sprinkling of queso fresco. Other ingredients may also turn up, including chorizo or guacamole.

Can you make the eggs for huevos rancheros scrambled?

Heck yeah! Make your eggs however you prefer.

Can you make huevos rancheros with black beans?

Absolutely! I tend to prefer refried beans since they stick to the tostada the best, so refried black beans would be excellent. You’re also welcome to use non-refried beans — it’s all about your personal preference. 

What is the best huevos rancheros salsa? Can I use salsa verde?

Absolutely! Feel free to swap in salsa verde like the roasted tomatillo salsa in this chilaquiles recipe.

Is huevos rancheros vegetarian? Does huevos rancheros have meat?

It honestly depends on the recipe. For the easy huevos rancheros recipe below, you can easily make the salsa vegetarian by using veggie broth instead of chicken — there is no additional meat called for. That said, feel free to add your own pizzazz!

Is huevos rancheros spicy?

I love spicy foods, but I wouldn’t consider this huevos rancheros breakfast to be particularly spicy. However, that’s coming with someone with a pretty high heat tolerance! If you’d like to ensure your ranchero sauce is on the mild side, opt for milder peppers and be sure to remove the seeds and white membranes to cut back on how much capsaicin makes it into the pot.

Is huevos rancheros gluten-free?

If you make it with corn tortillas and don’t have any issues with gluten cross-contamination in the kitchen, then the recipe below is celiac-friendly.

Are huevos rancheros healthy?

“Healthy” is one of those words that means lots of different things to lots of different people, and, since I’m not a nutritional professional, I’m not the right person to say if something is healthy or not. If you need dietary advice, talk to your doc!
However, what I WILL say is that this traditional Mexican breakfast is deeply satisfying. It has plenty of colorful veggies, lean protein from eggs, and extra fiber and protein if you add beans to the plate. If you’re concerned about the fat content from frying the corn tostadas, you can easily brush them lightly with oil and air fry or bake them until lightly crispy.

Is huevos rancheros Mexican, Tex-Mex, or Spanish? Where did huevos rancheros come from?

The OG recipe for huevos rancheros is believed to have originated in Mexico sometime in the 1500’s, but with the expansion of the Mexican diaspora across the globe, you’ll find different regional versions, especially across Mexico and the American southwest.

More Mexican Breakfast Recipes

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plate of huevos rancheros with a side of refried beans on a blue and white plate

Authentic Huevos Rancheros

4.75 (8 ratings)
This delicious and authentic Huevos Rancheros recipe is a family favorite. The sauce is packed with roasted green chile, tomato, and onion and is topped with a sunny side up egg, making it a perfect hearty breakfast anytime of year.
Print Pin Rate
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

  • 2 tablespoons canola oil
  • 4 corn tortillas
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 3 tomatoes, chopped
  • 1/2 cup roasted green chile
  • 1 cup chicken broth
  • 2 cups refried beans
  • 4 eggs, cooked any style (recommend sunny side up)
  • Queso fresco (optional)

Instructions 

  • Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
  • Heat olive oil in a saucepan and sauté onions, for 3 minutes.
  • Add tomatoes and chile, and sauté for an additional 3 minutes. Add chicken broth, stir everything together, and bring to a simmer. Continue to cook until most of the liquid has been absorbed, about 7 to 10 minutes.
  • To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans, top with cooked egg (any style), cooked salsa, and sprinkle with queso fresco.
  • Continue with the remaining servings and serve warm.

Video

Notes

Expert Tips & Tricks:
  • Serving a crowd? Try my Baked Huevos Rancheros Casserole (Cazuela de Huevos Rancheros), so everything is done in one dish. You can also set out a tostada bar and let everyone make their own plate.
  • Scale as needed. This recipe serves four, but feel free to double or quadruple it depending on the number of guests you are entertaining. If you like the idea of poached eggs, try this nifty muffin tin trick to churn out 12 at a time!
  • Spice level. Remember that the majority of “heat” in a chile is held in its seeds and membranes. To keep the ranchero sauce from being too spicy for sensitive palates, be sure to remove the ribs and seeds before making it. And don’t forget to wash your hands after you do! 
Storage & Heating Instructions:
  • I suggest storing leftover huevos rancheros unassembled and preparing fresh eggs separately, but that’s just my preference. Fried corn tortillas should be cooled to room temperature, then stored in an airtight container. They should keep well for up to 3 days.
  • The ranchero salsa can be made up to 5 days ahead and kept in the refrigerator in an airtight container. To extend the shelf life further, feel free to freeze the salsa for up to 3 months. Just remember to keep enough head room in your container for the salsa to expand when freezing.
  • Eggs are generally best served fresh, but if you need, you can pop leftover fried or poached eggs in the fridge for up to 1-2 days. 
  • To serve, reheat the ranchero sauce in a saucepan on the stovetop or in the microwave until heated through. If you’re using leftover eggs, your best bet to reheat them is treating your ranchero sauce like shakshuka and simmering them in little wells you make in the sauce.
Calories: 325kcal, Carbohydrates: 32g, Protein: 13g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 164mg, Sodium: 1047mg, Potassium: 404mg, Fiber: 9g, Sugar: 7g, Vitamin A: 1106IU, Vitamin C: 20mg, Calcium: 103mg, Iron: 3mg
Author: Yvette Marquez

Photography by Jenna Sparks 
Originally published: November 2020.