I love Huevos Rancheros, it’s a filling medley of flavors that excites the palate and leaves you satisfied. Here’s my version, a simple recipe for four and perfect for Cinco de Mayo.

Huevos Rancheros by Diverse Dinners

Huevos Rancheros makes for an ideal breakfast after a night of overindulgence. It’s filling and full of fresh ingredients to rebuild the constitution. However, you shouldn’t waste time waiting for that morning after feeling, this dish will satisfy your hunger whenever required.

I’ve enjoyed so many versions of Huevos Rancheros and to date my favorite examples can be found at Atla – truly tasty, nicely spicy and uncomplicated; and Miss Lily’s – a Jamaican mash-up served with plantains and kidney beans.

I hope this isn’t the first time you’ve come across this recipe as that would mean you’ve been missing out. This is a fabulous meal, that will fulfill your breakfast or brunch needs.

Huevos Rancheros by Diverse Dinners

I love this dish because it has a variety of flavors and textures to enjoy. So get your ingredients and make this dish now, you’ll love it!

If you’re pressed for time, you can use canned refried beans and store bought salsa, and skip the black beans and pico de gallo elements to this recipe. I must point out that I wouldn’t ever do that, but I’m won’t judge you if you do.

Print Recipe

Huevos Rancheros

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

Ingredients

Spicy Black Beans

  • 2 x 15 oz cans black beans
  • 2 tsp chipotle pepper in adobo sauce part chili pepper, part sauce
  • 2 garlic cloves peeled and smashed
  • 3 1/2 cups unsalted vegetable broth
  • 2 tsp Mexican oregano
  • 1/3 tsp kosher salt

Pico de Gallo

  • 4 medium vine tomatoes
  • 1 tbsp cilantro chopped
  • 1/4 cup chives chopped
  • 2 tbsp jalapenos deseeded and diced
  • 2 tbsp lime juice
  • Good pinch kosher salt to taste

Eggs and Things

  • 2 small haas avocados
  • 4 x 8 inch tortillas corn or flour
  • Cooking oil
  • 8 large eggs
  • Garnish: queso fresco grated

Equipment & Utensils

  • Large colander
  • Small saucepan
  • Cast iron or heavy bottom skillet
  • Large skillet with cover

Instructions

Spicy Black Beans

  • Tip black beans into colander and rinse thoroughly with cool water, shake water away and transfer to saucepan.
  • Add to black beans, chipotle and adobo sauce, garlic, vegetable broth, oregano and salt and place on a high heat.
  • Stir to combine until the liquid begins to rumble then lower heat to medium.
  • Remove from heat once the flavors have combined and the sauce has reduced 50%.

Pico de Gallo

  • Dice tomatoes and tip into colander. Shake tomatoes around to release the seeds and juices, then transfer tomatoes to a mixing bowl.
  • Add cilantro, chives, jalapenos and lime juice and mix.
  • Add a pinch of salt and taste to ensure you've added the adequate amount, add more if needed. Set aside to allow flavors to combine.

Eggs and Things

  • Slice avocados and set aside.
  • Place cast iron skillet on high heat and when very hot, add one tortilla at a time and toast on both sides.
  • Heat cooking oil in skillet on high heat, and when oil becomes hot, lower the heat to medium-low and crack in as many eggs as will comfortably fit in your skillet.
  • Fry eggs slowly with cover on top of the skillet to create the perfect sunnyside up eggs. Repeat as necessary.
  • Once eggs are ready, you can build your Huevos Rancheros, layering the ingredients.
  • Place tortilla on the plate, then add black beans, add eggs and avocado, top with pico de gallo, and scatter some grated queso fresco.
  • Serve immediately.