Huevos Rancheros is a spicy Mexican dish that is perfect for weekend brunches. If your family is tired of the same old cereal and toast for breakfast, then this is the recipe you need to save! The heart of this dish includes lightly fried eggs sitting atop crispy corn tortillas. From there, it can be customized with your choice of delicious toppings, ranging from refried beans to spicy salsa.
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The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Huevos rancheros (‘eggs ranch-style’) is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. – Wikipedia
That makes it a delicious brunch recipe when you want to try something different. It would also make a great light dinner option too.
You can serve huevos rancheros with a variety of toppings and sides such as:
- Mexican-Style Rice
- Refried Beans
- Cooked Salsa
- Salsa Fresca
- Salsa Verde
- Shredded Cheese
- Avocado Slices
- Jalapeño Slices
- Sour Cream
- Fresh Cilantro (Coriander)
Whether you choose to make these toppings from scratch or buy them ready-made, if you love Mexican food, you are going to love this recipe!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Avocado, Cilantro (Fresh Coriander).
- Dairy – Large Eggs, Monterey-Jack Cheese
- Corn Tortillas
- Chipotle Powder
- Easy Refried Beans
- Quick & Easy Spicy Salsa
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Eggs
One of the hero ingredients in this dish is eggs, so here are some more recipes using the same:
More Mexican Recipes
Looking for more Mexican recipe inspo? Check these recipes out next:
- Pozole Rojo de Pollo (Red Pozole with Chicken)
- Mexican Shredded Beef in the Slow Cooker
- Healthier Mexican Horchata
- The instructions below include an optional step of frying each corn tortilla in olive oil until slightly crispy around the edges. Another alternative is to toast the tortillas in a dry, non-stick skillet.
How Do I Make Huevos Rancheros?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 3 Tbsp extra virgin olive oil
- 4 corn tortillas
- 4 large eggs
- Chipotle powder, to taste
- Sea salt, to taste
To Serve, Optional
- 1 large avocado, sliced
- ½ cup fresh cilantro (fresh coriander), finely chopped
- 4 oz (100g) Monterey-Jack cheese, shredded
- Refried Beans*
- Tip: The instructions below include an optional step of frying each corn tortilla in olive oil until slightly crispy around the edges. Another alternative is to toast the tortillas in a dry, non-stick skillet.
- Optional Step: Heat olive oil in a large skillet or frying pan over medium-high heat. Add corn tortillas, one at a time, to the skillet and fry for 15-20 seconds on each side, just until the tortillas begin to crisp around the edges. Transfer to a plate and blot off excess oil with paper towels. Repeat with remaining tortillas and set aside.
- Reduce heat to medium-low and fry the eggs sunny-side-up in the leftover oil, just until the whites are set and the yolks are still runny. Season with chipotle powder and sea salt, to taste, and remove from heat.
- Top each tortilla with a sunny-side-up egg and serve immediately with choice of diced avocado, fresh cilantro, shredded Monterey-Jack cheese, refried beans, and/or spicy salsa on the side. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 214mgSodium: 720mgCarbohydrates: 25gFiber: 8gSugar: 2gProtein: 18g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It For Sunday Brunch!
This is a great recipe to serve at brunch, here are some more brunch recipes you might like to try:
- Cheese & Bacon Eggy Bread Bake
- Mint Grapefruit Mimosas for Sunday Brunch
- Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!
- Crispy Cheesy Hash Browns in a Cast Iron Skillet
- Easy Parmesan Breakfast Potatoes in a Cast-Iron Skillet
- Baked Sweet Potato Frittata
- Dairy-Free & Gluten-Free Coconut Flour Pancakes for Breakfast
- Make-Ahead French Toast Recipe for Busy Mornings
- Healthy & Delicious Stuffed Papaya Breakfast Bowls – 3 Ways!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!