Huevos Rancheros


Since moving to California in 2015 I instantly got into Mexican cuisine and got quite a number of friends with Mexican heritage but for some reason, I have not cooked any of their dishes until mid-2017.

Huevos Rancheros (or rancher’s eggs) is a traditional midday or late morning dish in Mexico cooked in rural areas of Mexico. Recipes may vary to satisfy family’s taste buds and preferences but one thing I can tell for sure: it always has fresh eggs, corn tortillas, and tomatoes.

Pro tip: the dish stays fresh for up to three days and feeds a family of two quite well. I made it for Sunday dinner and brought it to work twice to enjoy for lunch.


Serving size:

6 servings.


  • 4 x 6 inch tortillas
  • 6 eggs
  • 2 cups cooked rinsed pinto beans
  • 1 onion- diced
  • 2 garlic cloves- minced
  • 2 tomatoes- diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • cracked pepper
  • 2 tablespoons water
  • Olive oil
  • 1 large Avocado-sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 lime -cut into wedges
  • 1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
  • Hot Sauce

Nutritional value per serving:

  • 368 Calories
  • 14.7g Fat
  • 36.7g Carbs
  • 8.6g Fiber
  • 15.1g Protein


Preheat oven to 400F/200C.

In a large pan, sauté onion in a little olive oil until tender, about 5 minutes (at this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 tablespoons water. Let simmer on med-low for a few minutes, stirring occasionally.

Brush cast iron with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.

Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs).

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce and fresh tomatoes.


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