Originating in the rural heartland of Mexico, Huevos Rancheros has now made its way onto brunch menus around the world. And for good reason. When done right, it simply cannot be beat.
But people can be finicky in the morning right? (And afternoon, and evening).
So the idea here is to give your peeps the option of building their own personal version of Huevos Rancheros using all the goodies in the skillet. Not only is it delicioso, but the 'build your own' aspect will allow you to take all the credit for one of Mexican cuisine's most satisfying combinations.
Huevos Rancheros Recipe
Refried beans, crispy potatoes, warm corn tortillas, poached eggs drenched in Tomato Chipotle Salsa, avocado slices.....
It may look like the components have equal weighting, but one of them is more important than the rest (Hint: it's red.)
Making a quick homemade salsa will keep you coming back to this combo again and again, so consider it the head Huevo. While you can substitute and expand on the rest of the goodies at will, I think a warm, roasted salsa is a must to give it the rich taste of an authentic Huevos Rancheros.
There are loads of versions of Ranchera sauce out there to choose from. Here, we are building an on-the-fly Tomato-Chipotle Salsa, for a couple reasons. One, it's fast. You're hungry right? And two, the smoky punch of the chipotle does wonders in the Egg-Bean-Salsa bites. (Note: if you don't have chipotles handy a single jalapeno is a good substitute.)
Here's what you'll need for the salsa:
First thing is to get those tomatoes roasting in the oven at 400F. They'll be ready in 20 minutes or so.
And since we're roasting the tomatoes I think it's easiest to bake the potatoes as they'll take about the same amount of time.
That's a single potato diced fine and tossed with salt, pepper, a dollop of oil, and 1 teaspoon of chipotle powder (standard chili powder works too).
I'm using 2 cups of Frijoles de Olla pinto beans, sauteed in a bit of lard (lard!), but canned beans is a viable option here.
After the tomatoes are done roasting, add to a blender along with the onion, garlic and chipotle. If you want a milder salsa you can start by adding just half of the chipotle. Pulse blend and taste for heat level.
This will give you two cups of rich, warm salsa with otherworldly flavor.
Poaching the eggs works good but you can fry them up if you want. For poaching, add the eggs individually to simmering water and cook for 4-6 minutes.
Warm the corn tortillas and slice some avocado and you are there.
Gathering everything in an oven-safe pan gives you the option of warming everything up for a couple minutes if you want.
Cilantro, Cotija cheese, and sour cream are all good choices for garnishes.
The enduring Ranchero partnerhsip is eggs, salsa, beans and tortillas -- so try to get a version of that combo in your first few bites as a starting point.
And after that, if you customize a combo you really like don't forget to take all the credit for re-inventing this classic Mexican dish 🙂
'Come and Get It' Huevos Rancheros Skillet
- 3 tomatoes
- 1/2 white onion
- 2 cloves garlic
- 1-2 chipotles in adobo
- 1 potato
- 1 teaspoon chili powder (or chipotle powder)
- 1 avocado
- 5-6 eggs
- 8 corn tortillas
- 2 cups refried beans
- cilantro (optional)
- Cotija cheese (optional)
- sour cream (optional)
- Wash and de-stem the tomatoes
- Roast tomatoes in oven at 400F for 15-20 minutes
- Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (or chipotle powder)
- Bake diced potatoes in oven for 20-25 minutes
- Heat up 2 cups refried beans (I sauteed them in a bit of lard)
- For poached eggs, bring a pot of water to boil and reduce to a simmer
- Add salt and a dollop of vinegar (optional) to the simmering water
- Slide the eggs into the water individually and let cook for 4-6 minutes
- When tomatoes are done roasting, add to a blender along with 1/2 white onion, 2 cloves garlic, and 1 chipotle in adobo. Pulse blend and taste for heat level.
- Warm up the corn tortillas (I use the oven for 1-2 minutes)
- Slice the avocado
- Prepare the optional garnishes: chopped cilantro, Cotija cheese, sour cream
- Serve immediately
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Sasha @ Eat Love Eat
Oh yes please! Best breakfast dish ever. Love that you went heavy on the refried beans! 🙂
Thanks Sasha! I know, something about beans works really well in this dish. Cheers 🙂
Jolina - The Unlikely Baker
This looks delicious. I had Huevos Rancheros exactly twice in my life (I don't know why because I loved it!!) so to be able to make it at home is really exciting! It's the kind of thing I can prolly eat for weeks and not get tired of. Lovely recipe.
Thanks Jolina! It can be made pretty fast too which is a major bonus for lazy mornings (or evenings). Hope the third time you have Huevos Rancheros goes well 🙂
Now I seriously need to buy a skillet! Looks so good 😀
Elaine @ Dishes Delish
This looks simply Awesome!! I love Huevos Rancheros! Thank you for sharing.
Hi Elaine, thanks much for the feedback! Cheers 🙂
Demeter | Beaming Baker
Patrick, you make the most delicious-looking dishes! Love all the colors in the skillet. Looking forward to seeing more from you! Pinned!
Hey thanks Demeter, appreciate the feedback! Hope you are doing well...
Jeff @ Make It Like a Man!
I wasn't hungry when I started reading this post, but I sure was by the time I finished. Beautiful dish.