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Huevos Rancheros, also called Rancher’s eggs, is a light breakfast option usually consisting of fried eggs over corn tortillas topped with salsa or pico de gallo. The reason I think of this as a light breakfast is because traditionally it was served as a second breakfast to ranchers after they would come back from working in the early morning.
This huevos rancheros recipe is how I like to make it; which is a bit more Tex-Mex style. I like to use tostada shells, which are crispy corn tortillas. It’s like a giant tortilla chip. If you can’t find them simply make your own by frying a corn tortilla. But I like the crunchiness paired with the fried egg (runny yolk). I also top mine with either refried beans or black beans. This makes the meal a little more filling but still a vegetarian friendly breakfast.
Related: Next up try our breakfast burrito recipe or chilaquiles.
Ingredients
More topping options include: guacamole, avocado salsa, sour cream or greek yogurt, shedded cheese, and hot sauce.
How to make Huevos Rancheros
Spread the refried beans in a thin layer over the tostada shells. Warm in the oven at 350°F for 5-8 minutes.
Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
Top the warmed tostadas with the eggs. Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.
Tips and Notes
- If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
- You can swap the refried beans for black beans or ranch style beans.
- You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
- I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.
- If you are looking for a quality nonstick pan I recently started using this Nordic Ware Ceramic pan and I love it!
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Crispy corn tortillas topped with beans, egg and salsa.
Instructions
-
Spread the refried beans in a thin layer over the tostada shells.
-
Warm in the oven at 350°F for 5-8 minutes.
-
Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
-
Top the warmed tostadas with the eggs.
-
Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.
Notes
- If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
- You can swap the refried beans for black beans or ranch style beans.
- You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
- I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.
Nutrition
Nutrition Facts
Huevos Rancheros
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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