Authentic Huevos Rancheros Recipe: Classic Mexican Breakfast

Finish with fresh avocado, crumbled queso, cilantro, and radishes for balanced flavor and texture.

• 2 tbsp oil, divided
• 1/2 medium white onion, diced
• 1 jalapeño, seeded and chopped (keep seeds if you like it spicier)
• 3-4 garlic cloves, minced
• 4 Roma tomatoes, chopped
• 1 (7 oz) can tomato sauce with jalapeño, (or plain tomato sauce)
• Salt & pepper, to taste
• 2 15 oz cans pinto beans, drained and rinsed
• 1 ¼ cup vegetable or chicken broth, or water, as needed
• 1 tsp smoked paprika
• Optional: pinch of sugar, if needed to balance flavors
• 8 large eggs
• 8 corn tortillas
• Crumbled queso fresco, or cotija
• 1 large ripe avocado, sliced
• Chopped fresh cilantro
• Sliced radishes

• Heat 1 tbsp oil in a skillet over medium heat. Add the diced onion and jalapeño and cook 3–4 minutes until softened. Stir in minced garlic and cook for another minute.
• Add the chopped tomatoes and the 7 oz can of tomato sauce (with jalapeño or plain). Season with salt, pepper, and smoked paprika.
• Simmer the sauce 8–10 minutes, stirring occasionally, until the tomatoes break down into a chunky ranchero-style sauce. If it becomes too thick, add a splash of broth or water; if too acidic, a pinch of sugar will balance the flavors. Keep warm.
• Meanwhile, in a separate skillet heat the remaining 1 tbsp oil. Add the drained pinto beans and 1 cup of broth, seasoning lightly with salt and pepper. Mash slightly with a spoon or potato masher for a creamier texture. Keep warm.
• In a third skillet, add a thin layer of oil and lightly fry each corn tortilla until just crisp but still pliable. Drain on paper towels to remove excess oil.
• Using the skillet with the remaining oil, fry the eggs sunny-side up (or to your preferred doneness). Season with a little salt and pepper.
• To assemble, place two tortillas on each plate. Spoon a layer of the mashed beans over the tortillas, top each with a fried egg, and ladle the warm ranchero sauce over the eggs. Garnish with avocado slices, crumbled queso fresco or cotija, chopped cilantro, and sliced radishes. Serve immediately and enjoy.

Notes