Healthy Huevos Rancheros Recipe

Breakfast or brunch is delicious Huevos Rancheros with crunchy corn tortillas, runny eggs, handmade tomato and green chilli salsa and black beans. Pico de gallo, queso fresco, and avocado make a satisfying breakfast or brunch.  

– 3 cups diced ripe tomatoes (495g) – ▢1 cup chopped white onion (130g) – ▢¾ cup chopped green chiles (168g) – ▢2¼ teaspoons ground cumin – ▢1¼ teaspoons salt – ▢1 (15-ounce/425g) can black beans or pinto beans drained and rinsed – ▢6 tablespoons vegetable oil (90ml) – ▢8 corn tortilla – ▢8 large egg Optional toppings: – ▢Chopped fresh cilantro – ▢Crumbled queso fresco – ▢Pico de gallo – ▢Sliced avocado – ▢Fresh lime


A small pot should contain tomatoes, onion, green chiles, 2 teaspoons cumin, and 1 teaspoon salt. Cover and simmer 15–20 minutes over medium-low heat, turning occasionally, to soften onions and break down tomatoes. Leave heat.  

Step 1

Blend salsa. To release steam, remove the central lid insert and cover with a clean kitchen towel. Puree 20 seconds till smooth. Save salsa.  

Step 2

Return ½ cup salsa to the pot. Then add beans, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon cumin. Stir often and lightly mash with a fork over medium-low heat until warm and mixed, about 4 minutes.  

Step 3

Heat 5 tablespoons oil in a large skillet on medium-high. Rotate two tortillas until crisp and gently browned, 2–3 minutes. Drain on paper towel-lined plate.  

Step 4

Reduce heat to medium. Place 2-4 eggs on the skillet with space between them. Sprinkle salt to taste. Fry until whites are crisp and yolks runny, 3–4 minutes. Transfer eggs to paper plates. Repeat with remaining eggs.  

Step 5

Put salsa on each plate. Top with crispy tortillas and 2 tablespoons beans. Add eggs to beans. Spread leftover salsa on top. Top with desired items.  

Step 6

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