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Huevos Rancheros

Enjoying making traditional Mexican huevos rancheros at home!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 1/2 cup diced tomatoes
  • 1/4 cup finely diced cilantro
  • 2 Tablespoons diced white onion
  • Salt to taste

Eggs and Tortillas:

  • 3/4 cup refried black beans
  • 1/4 cup olive oil divided
  • 4 6-inch corn tortillas
  • 4 eggs
  • Salt to taste
  • Pepper to taste
  • Cotija cheese crumbled, for serving*
  • Hot sauce for serving


  • Preheat the oven to 250 F (121 C).
  • In a medium bowl, mix all of the salsa ingredients together and set aside.
  • In a small nonstick pot, heat the refried beans over medium heat until they’re warmed through.
  • Heat a large skillet over medium heat. Once it’s hot, add 3 Tablespoons oil. As soon as the oil is hot (you can tell because it will be shimmering), cook the tortillas, one at a time, for 30 seconds on each side. Use tongs to remove the tortillas to a paper towel lined plate to allow them to drain the excess oil. Move the tortillas to the oven on a rimmed baking sheet to keep them warm while the eggs fry.
  • If you need more oil, add the remaining Tablespoon of oil to the pan, and once it’s hot, crack the eggs into the pan. Add salt and pepper to taste. Fry the eggs without flipping them. The whites should be set and the yolks should still be runny.
  • Assemble the huevos rancheros by using a spoon to spread refried beans over a tortilla, then top it with a fried egg, salsa, cotija cheese, and hot sauce.