Ingredients
- 8 corn tortillas
- 8 large eggs
- 1 can (16 oz) refried beans
- 2 cups ranchero or red enchilada salsa
- 1/2 cup crumbled cotija cheese
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 2 tbsp vegetable oil, plus more for eggs
- 1/2 tsp kosher salt
Instructions
- Warm the salsa and beans. Simmer the salsa in a saucepan 5 minutes until slightly thickened. Warm the refried beans in a second pan with a splash of water.
- Crisp the tortillas. Heat the oil in a large skillet over medium-high. Crisp the tortillas 1-2 minutes per side until golden at the edges. Drain on paper towels; salt lightly.
- Fry the eggs. In the same skillet with a little more oil, fry the eggs sunny-side up 2-3 minutes until the whites are set and yolks are runny.
- Assemble. Spread each plate with warm beans, add 2 crisped tortillas, and spoon over the hot salsa.
- Top. Crown each with 2 fried eggs, cotija, avocado slices, and cilantro.
- Serve. Serve immediately with extra salsa and hot sauce on the side.
💡 Rancheros smarts
Frying the tortillas in a little oil (instead of just warming) is what makes them taste like the real deal. Keep the yolks runny — they become part of the sauce. Warm your plates so everything stays hot while you fry the eggs in batches.
Common questions
Can I use flour tortillas?
Corn tortillas are traditional and crisp better, but flour tortillas work if that is what you have.
How do I keep the eggs runny?
Fry over medium heat and pull them when the whites are just set — carryover heat finishes them on the hot salsa.
Can I make the salsa from scratch?
Yes — blend fire-roasted tomatoes with onion, garlic, jalapeño, and cumin, then simmer 10 minutes.
Is it very spicy?
As spicy as your salsa. Choose a mild salsa for kids and put hot sauce on the table for heat lovers.
Love this recipe?
Save these huevos rancheros to your "Healthy Breakfast Ideas" board — a 20-minute Mexican breakfast classic.
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