How to make Huevos Rancheros? (Perfect Vegetarian Meal)

• Food: Huevos Rancheros
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Huevos rancheros are the ideal vegetarian breakfast.

That’s it; I said it. Huevos rancheros (or rancher’s eggs) are a traditional Mexican farm meal consisting of corn tortillas, fried eggs, and plenty of hot salsa.

They’re perfect for when I need a boost of protein or a full, quick lunch. I can’t say no to them on a brunch menu. I’ve been honing my huevos rancheros skills at home, and I’m thrilled to share this recipe with you!

Beans are frequently used, and I use lighter “refried” black beans to beef up my version. After that, I give my fried eggs a boost of flavor by cooking them in a generous drizzle of olive oil, which results in deliciously crisp edges.

When tomatoes are in season, I add pico de gallo to my huevos instead of salsa for an added burst of flavor. If you have access to good tomatoes, it’s well worth the effort.

Huevos Rancheros

Fresh pico de gallo is served on top of this classic huevos rancheros recipe.

Huevos rancheros (eggs, tortillas, and salsa) is a vegetarian Mexican breakfast. If needed, increase the recipe to make 4 hefty but modest meals of one tortilla and egg each.

INGREDIENTS

Pico de gallo

• 2 medium ripe tomatoes, chopped (about 1 ½ cups)
• ¼ cup finely chopped white onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice (about 1 medium lime)
• ¼ teaspoon fine-grain sea salt

Refried beans

• 2 teaspoons extra-virgin olive oil
• ¼ cup finely chopped white onion
• ¼ teaspoon fine-grain sea salt
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans
• ¼ cup water
• Freshly ground black pepper, to taste
• ½ teaspoon lime juice

Everything else

• 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
• 4 teaspoons extra-virgin olive oil, divided
• 4 eggs
• ½ cup shredded Monterey Jack cheese (optional)
• 4 corn tortillas
• Freshly ground black pepper
• Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce

INSTRUCTIONS

1. To make the pico de gallo, follow these steps: Combine the tomatoes, onion, cilantro, lime juice, and salt in a medium mixing basin. Stir everything together, then set the bowl away to use later.
2. To prepare the beans, follow these steps: Warm the olive oil in a small saucepan over medium heat until it shimmers. Add the onions and season with salt. Cook, stirring periodically, for 3 to 6 minutes, or until the onions have softened and turned translucent.
3. Cook, stirring regularly, until the cumin is aromatic, about 30 seconds. Add the drained beans and water to the pot. Cook for 5 minutes, stirring occasionally. Reduce the heat to low, then remove the lid and mash up at least half of the beans using a potato masher or the back of a fork. Cook the beans for another 2 to 3 minutes, uncovered, stirring frequently until thickened.
4. Remove the pot from the heat and add the lime juice and pepper. If necessary, season with extra salt, pepper, or lime juice. If the beans appear to be dry, drizzle in a small amount of water and toss to blend. Cover and keep warm until ready to serve.
5. Warm the salsa in the meantime. In a medium saucepan over medium heat, pour the salsa. Bring the salsa to a simmer, stirring regularly, and then keep it on low heat until ready to serve. (Alternatively, warm the salsa in a microwave-safe bowl—it won’t condense as much, but it’ll do!)
6. Warm each tortilla individually in a small skillet over medium heat, flipping as needed. Place each tortilla on a separate platter and spread the black bean mixture over it; if using Jack cheese, sprinkle it over the tortillas. Remove from the equation.
7. To fry the eggs, follow these steps: Pour 1 teaspoon olive oil into the same skillet over medium heat and wait until it shimmers. Carefully crack one egg into the skillet, being careful not to break the yolk. Fry the egg until the whites are set and the yolk is cooked to your desired level of doneness, lifting and tilting the pan regularly to redistribute the oil. Place a fried egg on top of a tortilla that has been made, then repeat with the remaining eggs.
8. Spread a quarter of the warmed salsa across each plate, avoiding the egg yolk. With the pico de gallo, do the same thing with a slotted spoon or fork, leaving the tomato juices remaining. Add any additional garnishes you choose and season with freshly ground black pepper.
9. Serve right away. Leftover beans make a fantastic dip for tortilla chips if you don’t use them all.

NOTES

• If tomatoes aren’t in season, omit the pico de gallo and instead serve with chopped cilantro and avocado slices.
• TIP FOR LEFTOVERS: If you aren’t going to eat all four servings of this recipe right away, refrigerate the individual components separately and cook the tortilla and egg immediately before serving.
• TURN IT AROUND: Instead of red salsa and pico de gallo, try salsa verde and sliced avocado.
• ELIMINATE THE GLUTEN: Use only gluten-free maize tortillas that have been certified gluten-free.
• ELIMINATE THE DAIRY: Omit the cheese!