Huevos rancheros are the most perfect vegetarian meal. There, I said it. Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
They’re the answer any time I’m craving extra protein or a super hearty, quick meal. I can’t resist them on a brunch menu, either. I’ve been perfecting my huevos rancheros at home, so I’m excited to share this recipe with you!
Beans are often a component, and I bulk up my version with lighter “refried” black beans. Then, I coax extra flavor out of my fried eggs by cooking them in a generous drizzle of olive oil, which produces irresistibly crisp edges.
When tomatoes are in season, I top my huevos with pico de gallo in addition to salsa, for extra-fresh flavor. It’s definitely worth the effort if you have access to great tomatoes.
Usually, I whip up huevos rancheros when it’s just me and Cookie at home. This time, we had company in the form of a cool new product called Google Home. I’m always looking to simplify and streamline my life and work, so I was excited when Google asked me to try it out.
Google Home is my new kitchen assistant, basically. It’s a small, sleek speaker that responds with an impressively human-like voice every time I say, “Ok Google,” or “Hey Google.” I can ask Google Home to set a timer (or multiple timers) for me—is it just me, or are your hands always messy when you go to set a timer?
I can ask it to add ingredients to my shopping list, or to walk me through a recipe. “Hey Google, let’s make banana bread.” When cooking questions come up, I just ask for the answer. “Hey Google, how many tablespoons are in 1/4 cup?”
My new assistant is gracious and on-call 24/7. It will turn down the temperature of my home, via my Nest thermostat, and play music on command. I can ask it for tomorrow’s forecast and itinerary as I’m making dinner.
I’m only beginning to learn its many uses, but it’s already a game changer. Instead of opening up tabs and apps to get something done, I just ask out loud. The future is now! I’ll be showing off my new Google Home on Instagram Stories today if you’d like to see what I’m talking about (we’re @cookieandkate), and you can get one here.
Please let me know how this recipe turns out for you in the comments! I’m always so eager for your feedback.
Craving more hearty Mexican eggs? Check out these recipes on Cookie and Kate:
- Austin-style migas
- Breakfast quesadillas
- Simple breakfast tostadas
- Chilaquiles verdes
- Vegetarian breakfast burritos
Fresh Huevos Rancheros
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.
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
- 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
- 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese (optional)
- Freshly ground black pepper
- Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won’t condense as much but it’ll work!)
- In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.
- To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
- Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
- Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.
*If tomatoes aren’t in season: You might want to skip the pico de gallo, and top your dish with some chopped cilantro and avocado slices instead.
Leftovers tip: If you won’t be consuming all four servings of this dish right away, store the individual components separately and fry your tortilla and egg just before serving.
Change it up: Try salsa verde and sliced avocado instead of red salsa and pico de gallo.
Make it gluten free: Be sure to use certified gluten-free corn tortillas.
Make it dairy free: Omit the cheese!
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post was created in partnership with Google Home and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!