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A serving of huevos rancheros on a black plate garnished with crumbled Cotija cheese and chopped fresh cilantro.

Authentic Huevos Rancheros

Course: Breakfast / Brunch
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 283kcal
Author: Kris Longwell
When it comes to brunch dishes, it simply does not get much better than this. The homemade ranchero sauce is easy and essential. Of course, homemade refried beans are fantastic, too, but purchased beans will work just fine, too.
Print Recipe

Ingredients

  • 2 cups Ranchero Sauce
  • 3 cups Refried beans
  • 4 tablespoon canola oil
  • 8 corn tortillas
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • ½ cup Cotija cheese crumbled, or Feta cheese
  • ¼ cup Cilantro fresh, chopped, for garnish

Instructions

  • Preheat the oven to 200°F.
  • Heat the ranchero sauce and refried beans over medium-low heat on the stove.
    2 cups Ranchero Sauce, 3 cups Refried beans
  • In a large, heavy skillet, heat 2 tablespoons of the oil over high heat, until the oil is shimmering.
    4 tablespoon canola oil
  • One at a time, fry the tortillas just until they begin to crisp, about 60 seconds on one side. Flip and fry for another 45 seconds. Transfer to a plate lined with paper towels to remove excess oil. Cover, and keep warm on a baking sheet in the oven.
    8 corn tortillas
  • Add the remaining 2 tablespoons of oil to the skillet and heat over medium heat.
  • Crack 4 of the eggs into the skillet.
    8 large eggs
  • Season with salt and pepper, reduce the heat to medium-low and cook until the yolks are just set, about 2 to 3 minutes for sunny-side-up eggs. Place the eggs on a baking sheet and keep them warm in the oven. Repeat with remaining eggs.
    Kosher salt and freshly ground pepper
  • Place two tortillas on each plate, slightly overlapping. Spread about ¼ cup of beans over each tortilla. Use a spatula to carefully top each bean-covered tortilla with a cooked egg. Spoon the warm ranchero sauce over the eggs. Sprinkle with cotija cheese and chopped cilantro. Serve at once.
    ½ cup Cotija cheese, ¼ cup Cilantro

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The ranchero sauce and refried beans (if making from scratch) can be prepared up to 3 days in advance. Keep covered in the fridge. 

Nutrition

Calories: 283kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 116mg | Fiber: 3g | Sugar: 1g | Vitamin A: 123IU | Calcium: 128mg | Iron: 1mg