Huevos Rancheros

  • Author:
  • Total Time: 25 Min
  • Yield: 2 1x


These Huevos Rancheros may look like you have cooked all day but they come together in a matter of minutes. The tomato sauce is a warmed salsa that only takes five minutes but tastes as though it has simmered for hours. It is the perfect breakfast to impress guests and can be customized to suit anyone’s taste.




  • 2 small Roma tomatoes
  • 1 small onion
  • 1 jalapeño
  • 1 clove of garlic
  • 1/2 to 1 teaspoon of cayenne (depending on your spice preference)
  • 1/2 teaspoon of cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • olive or avocado oil


  • 4 eggs
  • 1 cup of black beans, rinsed
  • 4 slices of bacon, cooked and crumbled
  • 1 avocado
  • 1/4 a cup of shredded cheese of choice
  • 4 mini corn tortillas
  • 1 small bunch of cilantro (optional)


To make the salsa, chop the tomatoes, onion, jalapeño and garlic. Heat a tablespoon of oil in a small sauté pan.  Add the tomatoes, onion, jalapeño, garlic, cayenne, cumin, salt and pepper.  Saute while stirring for three to five minutes until the mixture thickens. Remove from pan and set aside.

Add the beans and half a cup of water to the same small sauté pan. Season with a pinch of salt. Cook over medium heat until the beans are warmed through, this will take about 5 minutes. Lightly mash them with a fork leaving some whole pieces. Remove from the pan and reserve until you are ready to assemble.

Wipe any bean residue out of the pan and return it to a medium flame. Add another tablespoon of oil. Once the oil is heated, crack your eggs into the pan, two at a time, and fry until done as desired.

Remove eggs from the pan and add a final tablespoon of oil. Heat tortillas in oil, flipping once, until they are warmed through.

To assemble, place two tortillas on a plate and top with beans, salsa, eggs, crumbled bacon, and a sprinkling of cheese and cilantro. Enjoy!