Wake up to the ultimate breakfast experience with our unbeatable Huevos Rancheros recipe — a hearty, savory treat bursting with fresh flavors and textures to wave goodbye to your routine morning blues.
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Get ready for the breakfast of a lifetime, as we return from the rustic corners of Mexico to bring you Huevos Rancheros. Think fluffy tortillas with a just-right fried egg, homemade pico de gallo, and beans, plus a tangy feta cheese sprinkle on top – this is authentic Mexican grub we’re talking about.
Huevos Rancheros might remind you of stuff like my Southwestern Breakfast Burrito or my Taco Breakfast Egg Muffins, or even these Breakfast-Style Healthy Nachos, but there’s something seriously unique about this bad boy. So let’s start cooking, and bring a bit of that Mexican sun into your kitchen.
Is Huevos Rancheros Healthy?
Huevos Rancheros is not only totally tasty, it’s super good for you. Packed with top-notch protein from eggs, and spruced up with fresh tomatoes and onions, this dish is like a little antioxidant fiesta. The pinto beans are here to up your daily dose of vitamins and minerals. Finally, there’s a delicate sprinkle of feta on top, which is rich in calcium, antioxidants, vitamins, and isn’t as fattening as other cheeses. Rest assured, this is one healthy way to start your day.
INGREDIENTS
Want to know how to put this wonderful breakfast together? Here’s what you’ll need.
- 1 ripe tomato, chopped
- 1 small onion, chopped
- 1 lime, juiced
- 1 tsp ground cumin
- pinch of sea salt and freshly ground pepper
- 1 tbsp extra virgin olive oil
- 1/2 can pinto beans
- 2 large eggs
- 2 tortillas, warmed
- 1/4 cup feta cheese, crumbled
- sprig fresh cilantro
INSTRUCTIONS
Combine
To make the pico de gallo, combine thoroughly the diced tomatoes, finely chopped onion, fresh cilantro, squeezed lime juice, and a pinch of salt in a small bowl (for more details, check this recipe).
Cook
In a small saucepan heat on MEDIUM-HIGH the olive oil and cumin until the aroma of the spice is released (about 30 seconds). Pour in the drained pinto beans with a splash of water. Cook for 5 minutes then mash the beans with a fork. Season with salt and black pepper. Set aside.
Warm
In a small skillet warm the tortillas over MEDIUM heat. Remove the tortillas. Set aside.
Fry
In the same skillet heat a bit of olive oil and fry the eggs until the white is fully set and the yolk is half cooked.
Assemble
Place the warmed tortillas on a plate. Spoon one tablespoon of the mashed pinto beans on top. Top with the fried egg and the pico de Gallo. Garnish with the crumbled feta cheese and fresh cilantro leaves.
DEVOUR!
Tips & Tricks to Making a Perfect Huevos Rancheros
- This is not a surprise but using fresh, quality ingredients for the pico de gallo will get you significantly better results.
- Don’t shy away from the salt, pepper, and cumin.
- You want the egg whites fully cooked, with the yolk tender but not too runny.
- To layer properly, start with the tortilla, followed by a spread of beans, then the egg, a heap of pico de gallo, and finally a sprinkle of feta cheese.
- Finish with your favorite hot sauce (or a sprinkle of chili flakes).
- The recipe works perfectly with either flour or corn tortillas so feel free to use what suits your dietary needs best.
FAQs
Toss in some diced avocados or guacamole for that lush creaminess. If you can’t resist bitey bits of meat, chopped-up chorizo or bacon can be included. And if yours is a plant-based diet, swap that egg for a hearty tofu scramble.
Of course! Feta brings a tangy zing that I love, but you do have so many other cheeses to choose from. Shredded Monterey Jack, cheddar, or cotija (a Mexican version of feta, in my opinion).
It’s all about timing. Just keep an eagle eye on them, because eggs are sneaky little things that keep cooking even after you’ve taken them off the heat. If you’re feeling iffy about how done your yolks are, don’t be shy—break open one with a fork. Perfection is a process, right? One perfect egg is all you need to nail the rest.
Once your tortillas are all toasty from the skillet, keep them snug in a clean cloth or kitchen towel. It’s like their personal little sauna—they stay warm and soft without drying out.
Serving Suggestions
Pair these tasty Huevos Rancheros with a side of creamy avocado slices (or these Grilled Avocados with Feta Tahini Sauce) and some crispy, golden Sweet Potato Hash Browns for a satisfying spread. Wash them down with a glass of fresh orange juice or a frothy cappuccino to round off the perfect brunch experience.
How to prep and store huevos rancheros
Good news! You don’t have to wake up at the crack of dawn to prep this breakfast when hosting brunch. Just get those pinto beans cooked and refrigerated and your veggies chopped for the pico de gallo. Then do the cooking the morning of.
If you have leftovers, store them in an airtight container and pop them in the fridge. Just a little reminder—Huevos Rancheros are so much better when they’re fresh, so save the egg frying and assembly for when you’re about to eat. To dine once more on this Mexican dish, gently heat up your tortillas and beans with either a skillet or a microwave. Oh, and I recommend frying up a new egg for the best taste.
Ingredients
- 1 ripe tomato chopped
- 1 small onion chopped
- 1 lime juiced
- 1 tsp ground cumin
- pinch of sea salt and freshly ground pepper
- 1 tbsp extra virgin olive oil
- 1/2 can pinto beans
- 2 large eggs
- 2 tortillas warmed
- 1/4 cup feta cheese crumbled
- sprig fresh cilantro
Instructions
- To make the pico de gallo, combine thoroughly the diced tomatoes, finely chopped onion, fresh cilantro, squeezed lime juice, and a pinch of salt in a small bowl.
- In a small saucepan heat on MEDIUM-HIGH the olive oil and cumin until the aroma of the spice is released (about 30 seconds). Pour in the drained pinto beans with a splash of water. Cook for 5 minutes then mash the beans with a fork. Season with salt and black pepper. Set aside.
- In a small skillet warm the tortillas over MEDIUM heat. Remove the tortillas. Set aside.
- In the same skillet heat a bit of olive oil and fry the eggs until the white is fully set and the yolk is half cooked.
- Place the warmed tortillas on a plate. Spoon one tablespoon of the mashed pinto beans on top. Top with the fried egg and the pico de Gallo. Garnish with the crumbled feta cheese and fresh cilantro leaves.
Tips & Notes:
- Use fresh, quality ingredients for the pico de gallo and ensure your tortillas are fresh for the best results.
- The key to bringing out the flavors in this dish lies in your seasoning. Don’t shy away from the salt, pepper, and cumin.
- You want the egg whites fully cooked, with the yolk tender but not too runny.
- To layer properly, start with the tortilla, followed by a spread of beans, then the egg, a heap of pico de gallo, and finally a sprinkle of feta cheese.
- Add your favorite hot sauce or a sprinkle of chili flakes to give your Huevos Rancheros a dash of extra heat.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Elise says
Do you use corn or flour tortillas for the huevos rancheros? I’m gluten-free, so if you use flour, will corn work?
Thank you
Foodfaithfitness says
Hi Elise – The recipe works perfectly with either flour or corn tortillas. In fact, in many regions of Mexico, Huevos Rancheros is traditionally made with corn tortillas. I will add this point to the recipe tips, thanks 🙂