Fried eggs on crispy tortillas, smothered in red salsa and served with refried beans.
About this recipe
Huevos rancheros is one of Mexico's most iconic breakfasts. Fried eggs are served atop crispy fried corn tortillas, drenched in a vibrant red tomato and chilli salsa and accompanied by refried beans and crumbled fresh cheese. It is a hearty, satisfying start to the day that keeps you going for hours.
History & Origin
Huevos rancheros is a breakfast that was born on the haciendas and ranches of rural México, where farm labourers needed a hearty, energy-rich first meal to face the long working day. Its origins date back to the nineteenth century, when the combination of egg, tortilla and salsa became the standard for the Mexican rural breakfast. The word 'ranchero' refers precisely to this rural and humble origin. They were popularised internationally by the films of the Golden Age of Mexican cinema and are now found on brunch menus around the world. They are traditionally served with a runny yolk so that it mixes with the red salsa, creating a combination of flavours that defines the quintessential Mexican breakfast.
Estimated cost
£9.20
Total cost
£4.60
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
480
Calories
22g
Protein
35g
Carbohydrates
28g
Fat
3g
Fibre
780mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the ranchera salsa: char the tomatoes, serrano chilli, quarter onion and garlic on a comal or dry frying pan over medium-high heat for 10 minutes, turning occasionally until blistered.
- 2
Blend the roasted ingredients with the salt for 30 seconds until you get a semi-smooth salsa with a rustic texture.
- 3
Calienta a tablespoon de oil en a pot y frie la salsa durante 5-8 minutes over medium heat until oscurezca y espese. Mantenla hot over low heat.
- 4
Heat the refried beans in a small frying pan over low heat. If they are very thick, add a tablespoon of water. Keep warm.
- 5
In a frying pan with 2 tablespoons of hot oil, fry the corn tortillas one at a time for 30 seconds per side until lightly golden but still flexible. Drain on kitchen paper.
💡 The tortillas should not turn crunchy like tostadas; they should be soft but slightly firm.
- 6
In the same frying pan with a little oil, fry the eggs sunny-side up over medium-low heat for 3 minutes, without flipping, until the white is set but the yolk is still runny.
- 7
Assemble the plate: place 2 fried tortillas on each plate. Set a fried egg on top of each tortilla. Spoon the hot ranchera salsa generously over the top.
- 8
Serve with refried beans on the side, crumbled fresh cheese and a drizzle of soured cream. Serve with more warm tortillas.
💡 The runny egg yolk mixed with the salsa ranchera is what makes this dish special. Do not overcook the yolk.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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