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Wake up to the vibrant flavors of Mexico with my easy Huevos Rancheros recipe! Perfectly seasoned beans, fresh vegetables, and creamy avocado come together under a perfectly fried egg.
The Best Huevos Rancheros
Nothing beats waking up to the bold and bright flavors of my Huevos Rancheros on a lazy weekend morning. This recipe, a personal favorite, brings the kitchen to life with its blend of hearty black beans, juicy tomatoes, and a touch of heat from jalapeño, all topped with a perfectly fried egg. It’s a beloved ritual for the hubby and me, turning our breakfast table into a vibrant celebration of simplicity and taste.
Pro Tip
Always fry your eggs in a non-stick skillet with a bit of olive oil over medium heat to achieve that perfectly crisp edge and a gooey, runny yolk.
Ingredients You’ll Need
- Olive oil: We need a little bit of olive oil to sauté our veggies. You could also use avocado oil if you prefer.
- Onion and Garlic: A white or yellow onion and lots of fresh garlic.
- Jalapeño: For a spicy kick. If you don’t like the spicy you can omit them.
- Red bell pepper: For color and sweetness. You could also use yellow or orange bell peppers if you wish.
- Black beans: For a hearty texture. You can substitute with pinto beans if you wish.
- Diced tomatoes: A can of diced tomatoes works great. You can sub this with a can of Rotel tomatoes with green chilies.
- Seasoning/Spices: You’ll need some ground cumin, salt and pepper.
- Eggs: You’ll need 4 fresh eggs in this recipe.
- Corn tortillas: Make sure to warm them a little bit first. Flour tortillas are a great alternative.
- Garnishes: You’ll need some queso fresco, but you can use feta cheese if you can’t find any queso fresco. I also like to top my huevos rancheros with some sliced avocado, fresh cilantro and some lime wedges.
Sauté Aromatics
Begin by heating olive oil in a large skillet over medium heat. Add your chopped onion, garlic, jalapeño, and red bell pepper. Sauté these ingredients until they’re soft and fragrant, which typically takes about 5 minutes.
Add Beans And Tomatoes
Next, stir in the black beans and diced tomatoes to the skillet. Sprinkle in the ground cumin and season with salt and pepper to taste. Let the mixture cook until it’s heated through and has thickened slightly, which should take around 10 minutes.
Fry The Eggs
While your bean mixture simmers, heat a bit more olive oil in a separate non-stick skillet over medium heat. Crack the eggs into the skillet and fry them to your desired doneness. Season them with a bit of salt and pepper to enhance their flavor.
Warm The Tortillas
While the eggs are cooking, warm the corn tortillas. You can do this in a dry skillet or quickly zap them in the microwave. Warming them makes the tortillas more pliable.
Assemble And Serve
To assemble, place a warm tortilla on each plate. Spoon a generous amount of the bean and tomato mixture onto each tortilla. Carefully place a fried egg on top of each. Finish by garnishing with slices of avocado, chopped fresh cilantro, and crumbled queso fresco or feta cheese. Serve immediately with lime wedges on the side to add a fresh, zesty kick.
Expert Tips
- Prep Ahead: Chop your onions, garlic, jalapeño, and bell pepper the night before to streamline your cooking process in the morning.
- Use Fresh Ingredients: Opt for fresh lime juice and ripe avocados. Fresh ingredients make a big difference in flavor.
- Adjust the Heat: Tailor the spiciness to your preference by adding more or less jalapeño. Remove the seeds and membranes to reduce the heat.
- Don’t Overcook the Eggs: Keep a close eye on your eggs to ensure the yolks remain runny. Soft, runny yolks mix wonderfully with the other ingredients.
Discover More Breakfast Recipes
- Breakfast Tacos
- Maple Pecan Overnight Oats
- Skillet Breakfast Hash
- Breakfast Egg Rolls
- Easy Breakfast Sandwich
Huevos Rancheros
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1 medium red bell pepper diced
- 15 ounces black beans drained and rinsed
- 14.5 ounces diced tomatoes
- 1 teaspoon ground cumin
- salt and pepper to taste
- 4 large eggs
- 4 corn tortillas
- 1 avocado sliced
- ¼ cup fresh cilantro chopped
- ¼ cup queso fresco or feta cheese, crumbled
- lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, jalapeño, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the black beans and diced tomatoes. Season with ground cumin, salt, and pepper. Cook the mixture until it's heated through and slightly thickened, about 10 minutes.
- In a separate non-stick skillet, heat a little more olive oil over medium heat. Crack the eggs into the skillet, and fry them to your desired doneness. Season with a bit of salt and pepper.
- Heat the corn tortillas in a dry skillet or in the microwave until warm and pliable.
- Place a warm tortilla on each plate. Spoon a generous amount of the bean and tomato mixture over each tortilla. Top each with a fried egg. Garnish with sliced avocado, chopped cilantro, and crumbled queso fresco or feta cheese.
- Serve immediately with lime wedges on the side.
Tips & Notes:
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently before serving.
- Vegan Variation: Easily make this recipe vegan by substituting the eggs with scrambled tofu and skipping the cheese, or using a vegan cheese alternative.
- Tortilla Options: While corn tortillas are traditional, feel free to use flour tortillas if you prefer a softer texture.
