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    Home » BREAKFAST + BRUNCH

    Easy Huevos Rancheros Recipe (Award Winner!)

    Modified: Jan 20, 2024 by Susan Pridmore · This post may contain affiliate links · 30 Comments

    Huevos Rancheros is a traditional Mexican breakfast of crispy corn tortillas, refried beans, and warm salsa, with a fried egg on top. This recipe, which won first prize in a contest, adds roasted mini peppers and uses salsa verde instead of the more traditional red salsa.

    For 30-minute huevos rancheros, use jarred salsa verde and canned refried beans, or spend more time making your own using the links in the recipe for a winning meal. You can also make the fresh salsa verde and refried beans ahead. 

    by Susan Pridmore

    Jump to Recipe
    Huevos Rancheros on a plate with roasted mini peppers in a bowl beside it.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🤷‍♀️ What are huevos rancheros?
    • ❤️ Why you'll love this recipe
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 💡Ideas for Possible Variations
    • Easy Huevos Rancheros Recipe (Award Winner!)

    Mexican food is popular with crowds of all ages, and when I have house guests who I know love anything Mexican, or it's Cinco de Mayo, I make huevos rancheros or this Mexican twist on shakshuka. I serve it with a light orange mango smoothie with lime. If I make it for dinner, I serve it with my favorite Jiffy Mexican cornbread.

    🤷‍♀️ What are huevos rancheros?

    Huevos rancheros is a traditional, classic Mexican breakfast that's translated as rancher's eggs. It's one of my favorite breakfast recipes, and I almost always order it anytime it's on the menu.

    The authentic version is warm corn tortillas, fried eggs, and warmed red salsa, but I typically see restaurants include refried beans. Served like this, you can easily have it for dinner too!

    ❤️ Why you'll love this recipe

    • It's hearty enough for breakfast, brunch, or dinner.
    • Make ahead friendly. Make the salsa and refried beans ahead.
    • Shortcuts. If you need a shortcut, use store-bought salsa and refried beans to make this dish in 30 minutes.
    • This dish is a crowd-pleaser for all ages.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.

    For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.

    • Corn tortillas - you can substitute flour tortillas if you prefer.
    • Tomatillo Avocado Salsa - or use a store-bought mild salsa, such as Herdez Salsa Verde.
    • Refried Beans - or use store-bought, such as Rosarita.
    • Mini sweet bell peppers
    • Eggs

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping much easier.

    • Food processor - if you make homemade salsa.
    • Medium skillet - to make the refried beans.
    • Air fryer or toaster oven - optional ways to broil the mini peppers.
    • Large skillet or griddle - to fry the eggs.

    📝 Instructions Overview

    Detailed instructions for making huevos rancheros are in the recipe card below, but here's an overview! If you make the salsa and refried beans ahead, this dish comes together very easily and quickly.

    Step 1

    Make the salsa. If you make your own salsa, it takes about 15 minutes to make and can be made ahead. Just pour it into an airtight container, such as a mason jar, and refrigerate for up to 2 days.

    Step 2

    Make the refried beans. The refried beans take about 20 minutes to make and can also be made ahead. Transfer the finished beans to an airtight container and refrigerate for up to 1 week. Allow them to cool to room temperature before putting on the lid and storing. They can also be frozen for up to 1 month.

    Step 3

    Roast the peppers. Roast the mini peppers either whole or sliced in half in the oven under the broiler, in a toaster oven, or air fryer.

    Step 4

    Fry the eggs. If you have a crowd, it's more efficient to fry the eggs on a griddle. The heart of this dish is runny egg yolks, so it's best to break eggs one by one in a small bowl before adding them to the griddle. Otherwise, you may have broken yolks running all over on the griddle.

    Step 5

    Warm. Crisp the tortillas in the oven and warm the salsa in the microwave oven or on the stove.

    Assemble.

    💡Ideas for Possible Variations

    • Use black beans instead of the pinto beans in the refried beans recipe.
    • Make this an easy huevos rancheros recipe that's ready in 30 minutes by using store-bought salsa verde and refried beans.
    • Swap out the salsa verde for pico de gallo salsa or even an enchilada sauce.
    • If you like cheese, add grated queso fresco or cotija cheese on top, or serve it with a dollop of sour cream.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    Huevos Rancheros on a plate with roasted mini peppers in a bowl beside it.
    5 from 31 votes

    Easy Huevos Rancheros Recipe (Award Winner!)

    This recipe for Huevos Rancheros is a slight twist on the traditional Mexican breakfast of tortillas, refried beans, and warm salsa verde, with a fried egg on top. This recipe, which won first prize in a contest, adds roasted mini peppers to the dish.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Course: Breakfast / Brunch
    Cuisine: Mexican
    Keyword: easy huevos rancheros, huevos rancheros
    Servings: 8
    Calories: 473.4kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Ingredients

    • 2 ½ cups Tomatillo Salsa Verde or store-bought, such as Hendez Salsa Verde

    Refried Pinto Beans

    • 2 tablespoons extra-virgin olive oil
    • ¾ cup diced white onion
    • 2 teaspoons minced garlic
    • 30 ounces (2 cans) of pinto beans or 3 cups cooked pinto beans
    • ¼ teaspoon dried red pepper flakes
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon dried oregano
    • ¾ teaspoon Kosher salt
    • ¼ cup liquid either from cooking the beans, water, or vegetable broth
    • 1 tablespoon lime juice or from ½ medium lime

    Final Dish

    • 16 mini-sweet peppers
    • 2 tablespoons extra-virgin olive oil divided
    • 8 corn tortillas or flour
    • 2 tablespoons unsalted butter
    • 8 large eggs
    • 1 ½ avocadoes

    Instructions

    • Make the salsa verde if not using store-bought.

    Refried Pinto Beans

    • Heat the oil in a skillet over medium heat and add the onion and garlic. Sauté until softened, about 5 - 7 minutes. Add the remaining ingredients except the lime juice and cook until the beans are warm all the way through, about 10 minutes.
    • Use an immersion blender to partially purée the bean mixture. Stir in the lime juice and adjust for any seasoning.
    • Pro-tip: If you don't have a stick blender (immersion blender), mash them with a potato masher or transfer them to the bowl of a food processor fitted with a blade and pulse until partially puréed.

    Final Dish

    • Peppers. Halve, lightly oil, and roast the mini peppers under the broiler on a baking sheet until softened and crisped around the edges. This can be done in the oven, a toaster oven, or an air fryer.
    • Tortillas. Brush the tortillas with oil and arrange on a baking sheet. Turn the oven from broil to 250˚F and slide the tortillas in to slightly crisp, about 10 minutes.
    • Eggs. Melt the butter on a griddle or skillet over medium-low heat. Crack the eggs, one at a time, into a small bowl before sliding them onto the griddle.
      When the egg whites firm up, gently flip them over using a thin spatula. Fry the eggs until the egg whites are firm but with runny yolks. This is called Sunny Side Up Eggs.
    • Assemble. Spread the crispy tortillas with Refried Pinto Beans, followed by the Tomatillo-Avocado Salsa and roasted mini-peppers. (As an option, warm the salsa in the microwave oven for 30 seconds, depending on the strength of your microwave.)
      Place the fried eggs on top of the roasted peppers, and add a couple of slices of avocado on the side.
    • Optional Condiments. For a little extra kick, serve with a bottle of hot sauce. Other condiments you might want to add are a dollop of sour cream, guacamole, sliced green onions, diced fresh tomatoes, or chopped cilantro.

    Nutrition

    Calories: 473.4kcal | Carbohydrates: 45.4g | Protein: 15.8g | Fat: 27.8g | Saturated Fat: 6.3g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 15.5g | Trans Fat: 0.1g | Cholesterol: 193.5mg | Sodium: 854.8mg | Potassium: 1107.9mg | Fiber: 14.8g | Sugar: 8.1g | Vitamin A: 2363.1IU | Vitamin C: 91mg | Calcium: 132.2mg | Iron: 4.1mg

    « Tomatillo Green-Chile Salsa Verde Recipe with Avocado
    Pecan Cobbler Recipe »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Choc Chip Uru

      June 01, 2014 at 3:07 am

      5 stars
      Rancheros for breakfast? I will take it this looks fantastic 😀

      Cheers
      Choc Chip Uru

      Reply
    2. Renee

      June 01, 2014 at 3:57 am

      5 stars
      Now this is a meal I could eat for breakfast, lunch, or dinner. Wow at the flavors! Love all the homemade components too.

      Reply
    3. MealDiva

      June 01, 2014 at 4:33 am

      5 stars
      Yes please! Your recipe is absolutely mouthwatering!

      Reply
    4. Alida

      June 01, 2014 at 4:45 am

      5 stars
      I love the tomatillo-avocado salsa...actually I just love everything about this dish. It looks incredible!

      Reply
    5. Nichole C

      June 01, 2014 at 5:14 am

      5 stars
      I'll take one to-go please 🙂 This looks so good!

      Reply
    6. Alice // Hip Foodie Mom

      June 01, 2014 at 5:24 am

      5 stars
      one of my fave dishes to enjoy for breakfast or brunch, love this!!! beautiful!

      Reply
    7. Betsy @ Desserts Required

      June 01, 2014 at 5:30 am

      5 stars
      Thank you for taking the time to explain the health benefits of eggs. Very interesting.

      Love each component of your recipe. What a gorgeous and delicious breakfast and brunch option!

      Reply
    8. Katie

      June 01, 2014 at 6:07 am

      5 stars
      Huevos rancheros are seriously one of my favorite dishes for a breakfast or brunch! The flavor combination is so killer; yours looks fantastic!

      Reply
    9. Jennifer @ Peanut Butter and Peppers

      June 01, 2014 at 6:08 am

      5 stars
      YUM!! Your huevos rancheros is calling my name! Looks just amazing!

      Reply
    10. Dorothy at Shockingly Delicious

      June 01, 2014 at 6:39 am

      5 stars
      Yes, please, I want to eat the rainbow on that plate!

      Reply
    11. Deanna Samaan

      June 01, 2014 at 7:00 am

      5 stars
      Ohhh this looks so yummy!!!

      Reply
    12. Liz

      June 01, 2014 at 7:13 am

      5 stars
      What a gorgeous plate! Makes me yearn for a second breakfasts...scrumptious!!!

      Reply
    13. Courtney @ Neighborfood

      June 01, 2014 at 7:43 am

      5 stars
      Your egg looks absolutely perfect! There's nothing like a perfectly fried egg. I love heuvos rancheros but have never made it at home. Can't wait to try this!

      Reply
    14. apuginthekitchen

      June 01, 2014 at 7:48 am

      5 stars
      Next to eggs benedict this is one of my favorite foods. I won't say breakfast because I can eat it any time of day. Delicious and great to use safe eggs!!

      Reply
    15. Family Foodie

      June 01, 2014 at 8:57 am

      5 stars
      mmmm.... I am over here drooling over this beautiful recipe!

      Reply
    16. cheri

      June 01, 2014 at 9:16 am

      5 stars
      Hi Susan, love dishes like this, the salsa and refried beans sound divine. I have eggs a couple of nights a week for dinner on a veggie bowl. One of my favorites!

      Reply
    17. Cindys Recipes and Writings

      June 01, 2014 at 9:55 am

      5 stars
      I keep saying that I want to try tomatillos now I have a great reason!

      Reply
    18. Brianne @ Cupcakes & Kale Chips

      June 01, 2014 at 12:29 pm

      5 stars
      Wow, eating runny eggs is GOOD for me! Yay! I'll have to make more dishes like your awesome Huevos Rancheros!

      Reply
    19. Shaina

      June 01, 2014 at 2:39 pm

      5 stars
      That is one gorgeous plate of food. I love the flavors in your salsa!

      Reply
    20. Constance Smith

      June 01, 2014 at 2:44 pm

      5 stars
      These look so yummy - love all the color in there!

      Reply
    21. Amy Kim (@kimchi_mom)

      June 03, 2014 at 8:15 am

      5 stars
      This looks incredible! Love the roasted mini peppers too!

      Reply
    22. Lori @ Foxes Love Lemons

      June 03, 2014 at 8:18 am

      5 stars
      Preach it, sister! Eggs are a huge part of my diet, especially because I eat many vegetarian meals. I don't know what I'd do without them, and I hate to hear nasty things about them 😉 I LOVE huevos rancheros, but I've never made a "real" version like this. I have a lazy-man's version I make in five minutes. It's quick....but it's nowhere near as tasty as I'm sure that this would be. I need to try your version, and I may never go back to my old way!

      Reply
    23. Hezzi-D

      June 03, 2014 at 6:27 pm

      5 stars
      Oh wow! You did an amazing job making everything from scratch! I'd love to have this for breakfast tomorrow!

      Reply
    24. laurasmess

      June 03, 2014 at 8:01 pm

      5 stars
      This looks absolutely delicious! Unfortunately we can't get Davidson's eggs over here in Australia but I will be trying your recipe nonetheless. That salsa sounds incredible... yumm!

      Reply
    25. Cathy

      June 04, 2014 at 4:54 am

      5 stars
      Hi Susan -- better late than never in commenting on your post -- the photo is drop dead gorgeous! I can't wait to try your take on this dish

      Reply
    26. Susan

      June 04, 2014 at 5:16 am

      5 stars
      So many interesting facts Susan! Also makes my yolk love even more a reason to keep eating those runny eggs! I'm loving that salsa on top of these Huevos!

      Reply
    27. mjskit

      June 06, 2014 at 3:32 pm

      5 stars
      Can't say Huevos Rancheros in this house without having to make them! I love your tomatilla avocada salsa and I bet it is delicious with the eggs and beans. What a great dish!

      Reply
    28. Run DMT

      June 07, 2014 at 1:35 pm

      5 stars
      This is one of my favorite dishes! I love that you make the salsa and the refried beans from scratch. Totally pinning this!

      Reply
    29. Terra

      June 09, 2014 at 8:39 pm

      5 stars
      Love your version of one of my favorite recipes! The addition of avocado tomatillo salsa sounds awesome! Gorgeous, Hugs, Terra

      Reply
    30. Run DMT

      July 24, 2014 at 10:39 am

      5 stars
      Congratulations on your Davedson Safe Eggs winning recipe! It's a winner with me because I pinned it.

      Reply
    5 from 31 votes (1 rating without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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