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    Home » Recipes » Breakfast & Brunch

    Huevos Rancheros (Mexican Rancher's Eggs)

    January 2, 2014 • Updated: January 5, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Easy Huevos Rancheros (Mexican Ranch-style Eggs)

    This easy Huevos Rancheros recipe makes a delicious brunch - for few or a bunch! Sauce-poached eggs and savory beans sit atop fresh tortillas; garnished with fresh salsa, sour cream, guacamole, olives, cilantro, cheese, and anything else you can think of. 

    Huevos rancheros, plated and topped with cheese, chorizo, beans, chopped cilantro.
    Jump to:
    • What's the Story Behind this Recipe?
    • Why this Recipe Works
    • What Goes into this Recipe
    • How to Make Mexican Rancher's Eggs
    • FAQs
    • Related Recipes
    • Huevos Rancheros (Rancher's Eggs)

    What's the Story Behind this Recipe?

    Huevos rancheros, or “rancher's eggs," are fresh, hearty, and satisfying; perfect for weekend brunches, holiday breakfasts, and Cinco de Mayo mornings. Add some chorizo if you want, or keep it vegetarian - either way, they'll be coming back for seconds! 

    I was first introduced to Huevos Rancheros many years ago - in Iowa, of all places. My young family and I were visiting my older brother and his family for holidays, and as was their family tradition, my sister-in-law served Mexican-style Huevos Rancheros -  for Christmas breakfast. I loved both the meal and the tradition and immediately decided to steal adopt them as my own. 

    However, the timing of this celebratory meal presented a problem: as you might imagine, in a house packed with preschoolers, any breakfast that takes more than five minutes to prepare on Christmas morning is simply out of the question. 

    The solution came with New Years Day - a traditionally slow, lazy morning in our home. And that, my friends, is the very brief story of how Huevos Rancheros became our way of welcoming the New Year. I hope you enjoy them as much as we do!

    Why this Recipe Works

    One of the reasons we love serving these flavorful ranch-style eggs for the holidays is because they are so easy to make for a crowd. Plus, all of the basic ingredients can be prepped ahead of time!

    Basic huevos rancheros consist of a tortilla topped with refried beans, poached or fried eggs, and sauce. We like to zhuzh them up, and set out a colorful spread of toppings and condiments so everyone can customize their own plate. 

    Our favorite toppings include chorizo, lime slices, grated cheese, salsa, chopped cilantro, fresh tomatoes, guacamole, green onions, cotija, chili verde, and olives.

    Toppings for Huevos Rancheros: shredded cheddar cheese grated cotija sliced olives sliced jalapenos sliced avocados sour cream guacamole salsa chopped cilantro cooked chorizo

    What Goes into this Recipe

    Ingredient Notes & Substitutions

    Enchilada Sauce

    • Option 1: Quick & Easy Ranchero Sauce - My SIL's quick and easy Ranchero Sauce, included in the recipe below, is easy and delicious. You can have it done and ready to serve in just a few minutes. 

    • Option 2: Homemade Enchilada Sauce - If you want to up your huevos rancheros game, make a batch of our homemade Slow Cooker Enchilada Sauce, which will raise whole dish to another level. The sauce can be made well ahead of time (it's freezer-friendly!) so it's not much extra effort at all. 

    Homemade Enchilada Sauce in a slow cooker, with a wooden spoon angled toward the viewer.

    • Option 3: Canned Enchilada Sauce - Use 4-5 cups of your favorite canned enchilada sauce.

    Beans: We have used a variety of beans over the years. Our favorite is simple refried black beans. Use your favorite refried beans.

    Tortillas: We usually serve both corn and flour tortillas with this dish.

    Eggs: Use the freshest eggs you can find. The fresher the eggs are, the more likely the yolks will stay intact while poaching. Older eggs may have a weak vitelline membrane, and as the yolk becomes flatten and weakens with age, it is more likely to break when handled.

    Toppings: In addition to the basic ingredients, you can serve any combination of the following toppings.

    • shredded cheddar cheese
    • grated cotija
    • sliced olives
    • sliced jalapeños
    • fresh lime
    • salsa verde
    • sliced avocados
    • sour cream
    • guacamole
    • salsa
    • chopped cilantro
    • chopping green onions
    • cooked chorizo

    How to Make Mexican Rancher's Eggs

    Prep the Sauce

    Option 1: Quick & Easy Ranchero Sauce

    You can have this simple sauce made up and ready to serve in about 20 minutes. 

    To make this quick, easy rancheros sauce:

    1. Heat the olive oil in a large, heavy skillet over medium-low.
    2. Saute the chopped green onions and green chilis in olive oil for about 3 minutes.
    3. Add garlic and sauté one more minute, then add tomato sauce and enchilada sauce and bring to a simmer. Reduce heat and simmer on LOW for 15 minutes, stirring frequently.

    Continue to next step. 

    Option 2: Homemade Enchilada Sauce

    If you want to up your huevos rancheros game, make a batch of our homemade Slow Cooker Enchilada Sauce, which will raise whole dish to another level. The sauce can be made well ahead of time (it's freezer-friendly!) so it's not much extra effort at all. 

    Put 3-4 cups of homemade sauce in the bottom of a large, heavy skillet. Stir in about 1 cup of water. Heat over medium low until the mixture simmers.

    Continue to next step. 

    Option 3: Canned Enchilada Sauce

    Use 4-5 cups of your favorite canned enchilada sauce. Heat over MEDIUM-LOW until the sauce is barely simmering.

    Continue to next step. 

    Prep the Beans

    Over the years, we've used a variety of beans for making huevos rancheros, with seasoned black beans being our favorite option. 

    Warm beans in microwave, or in a small skillet over medium-low heat. Cover and remove from heat.

    Warm the Tortillas

    Fry or warm tortillas. Place prepared tortillas in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.

    (Want to go all-out?!? Make some of our easy homemade flour tortillas, too!)

    Poach the Eggs

    Eggs for huevos rancheros can be made any number of ways, according to your preferences. 

    Option 1: Poach Eggs in Sauce

    This is our preferred egg-cooking method when serving this recipe to a large group. 

    When the enchilada sauce is prepared, heat a large, heavy bottom skillet full of sauce over very low heat until it is just barely simmering.

    If you have one, we recommend using an electric skillet for this step because it is easier to maintain a consistent temperature. Set the skillet to at 225°F | 107°C.

    Carefully break the eggs directly into the simmering enchilada sauce.

    Cover the pan immediately and cook for 8-11 minutes, or until the yolks are almost as done as you want them. (They will continue to cook after you turn off the heat.)

    If you are familiar with shakshuka, this eggs-in-sauce cooking method is basically a Tex-Mex version of the same thing.

    Electric skillet filled with enchilada sauce into which raw eggs have been cracked.

    Carefully break the eggs directly into the hot sauce.

    Cover the pan immediately and cook for 8-11 minutes, or until the yolks are almost as done as you want them. (Eggs will continue to cook after you turn off the heat.)

    Eggs poaching in enchilada sauce in an electric skillet.

    Option 2: Poach Eggs in Water

    When we are making huevos rancheros for only few, poaching eggs in water is the way to go. The eggs turn out much prettier, and it is easier to achieve a perfectly runny yolk. However, it can be time consuming and even frustrating if you are trying to feed a crowd. 

    Option 3: Pan-fry eggs

    Fried eggs also work fine for this recipe. 

    Assemble the Huevos Rancheros

    Layer ingredients on a plate in this order: warm tortilla, beans, eggs, and sauce.

    Top with additional toppings as desired, including: grated cheddar, cotija, sour cream, sliced olives, avocado slices, guacamole, sliced jalapeños, fresh salsa, chopped cilantro, and cooked chorizo.

    FAQs

    What is the difference between chilaquiles and huevos rancheros?

    Huevos rancheros and chilaquiles are very similar. They are both traditional Mexican breakfast dishes, made from almost the same ingredients.

    The difference lies mostly in how the tortillas as used. For huevos rancheros, the eggs are served over warm tortillas, and smothered in warm sauce.

    In chilaquiles, however, the tortilla chips or strips are combined with the warm sauce before the are served, softening them before the eggs are added.

    huevos rancheros, plated

    Related Recipes

    • Homemade Flour Tortillas
    • Mexican Street Corn (Elotes Mexicanos) Compound Butter
    • How to Make Perfectly Poached Eggs
    • Homemade Enchilada Sauce (Slow Cooker Recipe)

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    huevos rancheros, plated
    5 from 6 votes

    Huevos Rancheros (Rancher's Eggs)

    Classic Tex-Mex Huevos Rancheros - Freshly fried tortillas topped with sauce-poached eggs and smothered in beans, fresh salsa, sour cream, avocado, and cheese.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Brunch, Main Dish
    Cuisine: Tex-Mex
    Prep Time:20 minutes
    Cook Time:10 minutes
    Total Time:30 minutes
    Servings: 6
    Calories: 364kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • Large, heavy-bottom skillet

    Ingredients

    US Customary - Metric
    Quick & Easy Rancheros Sauce
    • 1 tablespoon olive oil
    • 1 bunch green onions chopped
    • 2 ounces mild green chilies chopped
    • 3 cloves garlic minced
    • 2 cups tomato sauce
    • 2 cups enchilada sauce homemade or canned
    Basic Huevos Rancheros
    • 8-12 flour or corn tortillas
    • 2 cups seasoned black beans or refried beans
    • 12 large eggs
    Additional Toppings: (Pick your favorites!)
    • shredded cheddar cheese
    • grated cotija
    • sliced olives
    • sliced jalapenos
    • sliced avocados
    • sour cream
    • guacamole
    • salsa
    • chopped cilantro
    • cooked chorizo

    Instructions

    Make the Sauce

    • Option 1: Quick & Easy Ranchero Sauce:  My SIL's quick and easy Ranchero Sauce, included in the recipe below, is easy and delicious. You can have it done and ready to serve in just minutes. 
      To make this quick sauce, heat olive oil a large, heavy skillet over MEDIUM-LOW.
      Saute the chopped green onions and green chilis in olive oil for about 3 minutes. Add garlic and sauté one more minute, then add tomato sauce and enchilada sauce and bring to a simmer.
      Reduce heat and simmer on LOW for 15 minutes, stirring frequently.
      Option 2: Homemade Enchilada Sauce: If you want to up your huevos rancheros game, make a batch of our homemade Slow Cooker Enchilada Sauce, which will raise whole dish to another level. The sauce can be made well ahead of time (it's freezer-friendly!) so it's not much extra effort at all. 
      Put 3-4 cups of homemade sauce in the bottom of a large, heavy skillet. Stir in about 1 cup of water. Heat over medium low until the mixture simmers.
      Option 3: Canned Enchilada Sauce:
      Use 4-5 cups of your favorite canned enchilada sauce. Heat over MEDIUM-LOW until the sauce is barely simmering.
      Continue to next step. 

    Prep the Beans

    • Warm beans in a small skillet over medium low heat. Cover and remove from heat.

    Warm the Tortillas

    • While sauce is simmering, fry or warm tortillas. Place prepared tortillas in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.

    Cook the Eggs

    • Option 1: Poach Eggs in Sauce
      This is our preferred egg-cooking method when serving this recipe to a large group. 
      When the enchilada sauce is prepared, heat a large, heavy bottom skillet full of sauce over very low heat until it is just barely simmering.
      If you have one, we recommend using an electric skillet for this step because it is easier to maintain a consistent temperature. Set the skillet to at 225°F | 107°C.
      Carefully break the eggs directly into the hot sauce.
      Cover the pan immediately and cook for 8-11 minutes, or until the yolks are almost as done as you want them. (They will continue to cook after you turn off the heat.)
      Option 2: Poach Eggs in Water
      When we are making huevos rancheros for only few, poaching eggs in water is the way to go. The eggs turn out much prettier, and it is easier to achieve a perfectly runny yolk. However, it can be time consuming and even frustrating if you are trying to feed a crowd. 
      Option 3: Pan-fry eggs
      Fried eggs also work fine for this recipe. 

    Assemble Huevos Rancheros

    • Layer ingredients on a plate in this order: warm tortilla, beans, eggs, and sauce.
    • Top with additional toppings as desired, including: grated cheddar, cotija, sour cream, sliced olives, avocado slices, guacamole, sliced jalapeños, fresh salsa, chopped cilantro, and cooked chorizo.

    Notes

    Only the basic ingredients (e.g., flour tortilla, beans, eggs, and quick sauce) were included in the calculation of nutrition facts. 

    If you plan to poach the eggs in the sauce, we recommend using an electric skillet because it is easier to maintain a consistent temperature. Set the skillet to at 225°F | 107°C.

    Nutrition

    Serving: 1serving | Calories: 364kcal | Carbohydrates: 37g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 1931mg | Potassium: 489mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1545IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 5mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

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    1. Jacqueline Meldrum says

      February 23, 2022 at 12:50 am

      5 stars
      Who could say no to that? It looks lush!

      Reply
    2. Dannii says

      February 23, 2022 at 12:23 am

      5 stars
      This looks insanely good. All of my favourite flavours in one dish!

      Reply
    3. Tavo says

      February 22, 2022 at 11:08 pm

      5 stars
      These eggs came out fantastic just as the ones I used to eat when living in Mexico City!

      Reply
    4. Tara says

      February 22, 2022 at 11:05 pm

      5 stars
      Such an amazing option for brunch! So much flavor and I love how easily everything comes together. Yum!

      Reply
    5. Farah Maizar says

      February 22, 2022 at 9:14 pm

      5 stars
      So my type of breakfast! I love how hearty this looks, and you make it seem so simple. Can't wait to try this out!

      Reply
    6. Shadi Hasanzadenemati says

      February 22, 2022 at 6:48 pm

      5 stars
      This was amazing and such a treat! Thank you!

      Reply

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