Huevos Rancheros is a hearty Mexican breakfast with eggs nested in a thick tomato sauce with black beans and bacon. It is served with corn tortillas, avocados, cheese, limes, and cilantro for a satisfying meal to start the day.
Huevos Rancheros Recipe
Huevos rancheros is literally translated as “rancher’s eggs.” This is a traditional rural Mexican dish consisting of eggs, beans, rice, and papas (potatoes) that is eaten with tortillas. Avocado/guacamole and a variety of regional sauces can accompany this Mexican comfort food. One thing is certain, huevos rancheros makes the best Mexican breakfast – but you don’t have to be Mexican to enjoy this delicious dish.
What Is Rancheros Sauce Made of?
The basic ingredients of rancheros sauce are onions and tomatoes that are seasoned with a mixture of herbs and spices. A touch of heat can be added with jalapenos and chipotle peppers. Huevos rancheros sauce can be thought of as a cross between an enchilada sauce and a cooked tomato salsa. As such, it lends itself to a variety of Mexican recipes. Click here for a primer on Mexican sauces.
Our easy huevos rancheros recipe is created with bacon, tomatoes, black beans, onions, cilantro, a seasoning mix, and, of course, eggs. It is served up with corn tortillas and garnished with avocado slices, cotija cheese, green onions, and cilantro. You will enjoy the best huevos rancheros breakfast (or brunch).
Notes for the Cook:
- Thick-cut bacon is preferred as it gives this easy huevos rancheros recipe a robust and meaty flavor. However, you can substitute it with regular bacon, pancetta, sausage, or chorizo.
- Goya Sazón Seasoning With Azafran (saffron) can be found in any Latin food store or ethnic aisles at your supermarket. If you can’t find it, taco or Tex-Mex seasoning can substitute. Add a pinch of saffron (optional) to add depth of flavor and get the lovely bright yellow-orange color in the huevos rancheros sauce.
- Crema Fresca (or Mexican Crema) and cotija cheese can also be found at Latin food stores. These items can be replaced with sour cream and crumbly feta cheese.
- For the best huevos rancheros, the seasoning mix makes for a tasty dish. Whether you use Goya Sazón Seasoning With Azafran or taco/Tex-Mex seasoning, be aware that you will already have plenty of salt. The cotija/feta cheese also adds saltiness to the dish, so season with salt sparingly.
- If you don’t like sunny-side-up eggs, making this easy huevos rancheros recipe with scrambled eggs will give you Huevos a la Mexicana.
Can Huevos Rancheros Be Vegan?
Yes, you can make vegan huevos rancheros by using the following ingredient substitutions:
- Instead of eggs, use tofu scrambled eggs. While the tofu changes the texture of a traditional huevos rancheros recipe, it makes a nice contrast to the beans and rancheros salsa.
- Toppings – Don’t use cheese – top your vegan rancheros with pico de gallo, avocado, lime, and cilantro.
Click here for a delicious vegan huevos rancheros recipe.
Here’s a list of what you need:
- Thick sliced bacon
- Green onions
- Red onion
- Canned unsalted diced tomatoes
- Canned black beans
- Fresh cilantro
- Saźon Goya con Azafran with saffron seasoning mix
- Ground black pepper
What to Serve with Huevos Rancheros
- Corn Tortillas
- Cotija cheese
- Green onions
- Fresh cilantro
- Crema Fresca
Thick cut bacon is preferred, as it gives this dish a robust and meaty flavor. It can be substituted with regular bacon, pancetta, sausage, or chorizo.
Saźon Goya con Azafran (with saffron) seasoning can be found in any Latin food stores or the ethnic aisles at your supermarket. If not available, taco seasoning or Tex-Mex seasoning can substitute. Add a pinch of saffron to add depth of flavor and to get the lovely bright yellow-orange color in the sauce.
Crema Fresca (Mexican Crema) and cotija cheese can also be found at Latin food stores. They can be replaced with sour cream and feta cheese crumbles.
Use salt sparingly because the seasoning mix, whether you use Saźon Goya or taco seasoning, already contains salt. The bacon and cotija/feta cheese also adds saltiness to the dish.
How to Make Huevos Rancheros
- Cut bacon slices into ½-inch pieces.
- Heat a large saucepan over medium heat.
- Fry bacon until crispy.
- Use a slotted spoon to transfer cooked bacon to a plate. Drain all but 2 tablespoons of the grease from the pan.
- Sauté red onions and the dark green parts of green onions until they start to wilt and sweat.
- Add Saźon Goya seasoning and stir well.
- Add diced tomatoes, bacon, and cilantro. Stir to combine.
- Let the sauce simmer for 10 minutes over medium heat.
- Add black beans and mix well.
- Simmer the sauce for 15 to 20 minutes over medium heat until the liquid has reduced and the sauce has thickened.
- Season with salt and pepper to taste.
- Use a ladle to make indentations in the sauce, spaced 1-inch apart.
- Gently crack an egg over each indentation.
- Lower the heat and cover the pan with a lid.
- Reduce heat and simmer for 4 to 6 minutes for runny yolk or 8 to 10 minutes for firm yolk.
- Remove the pan from the heat.
How to Serve Huevos Rancheros
- Heat corn tortillas in a skillet or according to the package instructions.
- Place a tortilla on a plate.
- Scoop one egg with sauce onto the tortilla.
- Serve with crema fresca, cotija cheese, crispy bacon, cilantro, green onions, lime wedges, and avocado slices on the side.
Love Mexican food? Try these recipes!
- Carne Guisada Recipe
- Charro Beans Recipe
- Chile Verde Recipe
- Chili Rellenos Casserole
- Chipotle Barbacoa
- Homemade Taco Sauce
- Taco Bell Tacos
- Taco Ring Recipe
Favorite Breakfast Recipes
Huevos Rancheros Recipe
Heavy-bottomed saucepan or braising pan. Size: 4 quarts or 11″ diameter with approximately 5″ high sides
- 1 pound thick-cut bacon
- 4 green onions chopped, Reserve 1/2 cup of white parts for garnish
- 1 cup chopped red onion
- 2 (28) ounce unsalted diced tomatoes, with juices
- 1 cup canned black beans rinsed and drained
- 3/4 cup cilantro (stems and leaves) chopped and divided into stems and leaves
- 3 packages Goya Sazon seasoning with Azafran seasoning mix
- 8 eggs
- salt and pepper to taste
- 2 avocados halved and sliced
- 1/2 cup cotja cheese crumbed, see notes for substitutions
- 1/2 cup green onions white and light parts chopped
- 1/4 cup cilantro leaves
- 8 corn tortillas
- 1/2 cup Mexican crema or sour cream
Heat the pan over medium heat. When the pan is warmed, fry the bacon. When the bacon slices look crispy, transfer them onto a plate/bowl with a slotted spoon and set aside.
Drain the bacon grease from the pan (can be saved in a jar for future use), leaving approximately 2 tablespoons in the pan.
Return the pan to the stovetop. Add the red onion and the dark green parts of the green onions. Sauté until they start to wilt and sweat. Add the Goya Sazón seasoning and stir well.
Once the onions are translucent, add the diced tomatoes (including juices), 2/3 of the bacon, and 1/2 cup of chopped cilantro and mix well. Let the sauce simmer for 10 minutes (uncovered) over medium heat.
Add the black beans and mix well. Simmer the sauce for 15-20 minutes (uncovered) over medium heat until the liquid has reduced and the sauce has thickened. Season with salt (if necessary – see notes) and pepper to taste.
Take a ladle and use the bottom part of the bowl to make indentations in the sauce, spaced 1″ apart. Gently crack one egg over each indentation.
Lower the heat and cover the pan with a lid. Let simmer for 4-6 minutes for runny yolks or 8-10 minutes for yolks that are more set.
Remove pan from the heat and keep warm.
To serve, heat the corn tortillas on a frying pan or griddle over medium heat for about 90 seconds to 2 minutes on each side. Place a tortilla on each plate.
Scoop one egg with sauce (careful not to break the yolk) onto the tortilla.
Garnish with Mexican Crema, crumbled cotija cheese, crispy bacon, cilantro, green onions, a squeeze of lime juice. Serve avocado slices on the side.