I love a good breakfast and if you do too, then you’ve got to try huevos rancheros. This dish is hearty enough to settle your stomach after a night out drinking, pretty enough to serve to your love as breakfast in bed, and fancy enough to serve to guests as an after church Sunday brunch. It’s just perfect.
Not to mention it’s completely customizable. If you need something quick, buy pre-seasoned canned beans and a jar of salsa. I had time so I seasoned some beans that I had previously cooked from dry and then frozen. Also, I made a fresh pico de gallo to go on top. You could also add enchilada sauce, sour cream, avocado, green onion… lots of options here.
Did i mention that pico de gallo? Yes? Well I’m going to again because, honestly, it stole the show. It was so quick and easy yet so delicious that I found myself eating it out of the bowl with a fork. Must make again.
If you’re cooking for yourself, you can do as I did and prepare the full batch of pico de gallo and beans but keep them in the fridge so they’re ready to use. Then, each morning, just cook the tortilla and egg fresh and assemble your huevos rancheros.
- 1 lg. tomato ($1.15)
- 1/2 med. vidalia onion ($0.25)
- 1 bunch cilantro ($0.69)
- 1 small lime ($0.32)
- 1/2 Tbsp olive oil ($0.06)
- 1 tsp 1 clove minced garlic ($0.12)
- 1 med. jalapeno ($0.09)
- 2 cups or a 15 oz. can cooked black beans ($0.40)
- 1/2 tsp cumin ($0.03)
- to taste salt ($0.05)
- 6 small corn tortillas ($0.39)
- 6 lg. eggs ($1.40)
- 1 1/2 cups shredded cheddar ($1.49)
- Prepare the pico de gallo by dicing the tomato and 1/4 of the onion. Rinse about 1/3 bunch of cilantro under cool water and shake to remove as much water as possible. Remove the leaves from the stems and then coarsely chop. Combine the tomato, onion, and cilantro in a bowl. Squeeze the juice from half the lime over top. Stir to combine and then season with salt to your liking.
- Finely dice the other 1/4 onion and the jalapeno (remove seeds if you don’t want it very spicy). Add the onion, jalapeno and minced garlic to a small pot with 1/2 tbsp of olive oil. Cook over medium heat until softened (2 minutes). Add the beans, season with cumin and salt and let simmer while you prepare the rest of the meal.
- Heat a skillet over medium heat. Once the skillet is hot, add a corn tortilla and let it toast (about 2 minutes). Flip it over and toast on the other side. Remove the tortilla to a plate after it has toasted on both sides. Cook your egg in the already hot skillet.
- Top the hot tortilla with 1/4 cup shredded cheese. Top the tortilla and cheese with seasoned beans, the cooked egg and then some pico de gallo. Eat up!!
Nutritional values are estimates only. See our full nutrition disclosure here.
Quick Version: Use a pre-seasoned can of black beans and a jar of salsa. Begin preparation at Step 3.
Step By Step Photos
Start with a big ‘ol juicy tomato, a sweet onion (less “burn”), some fresh cilantro, and a lime. Dice the tomato and 1/4 of the onion. Rinse the cilantro, dry it as best as possible and then roughly chop.
Combine the diced tomato, onion, and cilantro. Squeeze the juice of half the lime over top and then stir everything together. Sprinkle a little salt on top, stir and then taste. Add more salt as needed.
Remove the seeds from the jalapeno (I cut the jalapeno lengthwise and then scoop them out with a spoon) and then cut into a small dice. Dice the other 1/4 of the onion. Add both into a small pot with some minced garlic and 1/2 Tbsp of olive oil. Cook over medium heat until softened (2 minutes).
Add the beans and let them simmer over medium heat while you prepare the rest. You can do this with a can of plain black beans too but many times you can just buy the cans of black beans pre-seasoned.
These are the corn tortillas that I used. I like the yellow corn tortillas because, well, they’re prettier. These were the smallest size, about 5 or 6 inches in diameter. 30 to a pack.
Heat up a skillet and then add the tortilla. Let it cook on each side until slightly crisp.
Remove the toasted tortilla to a plate and then top with about 1/4 cup of shredded cheese. Meanwhile, crack an egg into the hot skillet and cook to your liking.
Top with about 1/3 cup of the hot, seasoned beans. I try to let most of the liquid drain off of the beans before I pour them onto the tortilla.
Place the cooked egg over top.
Stir up the pico de gallo to redistribute the juices and flavor then scoop some onto the eggs.
Enjoy every last bite.