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Huevos Rancheros

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Makes 2 servings 1x

Time 35 minutes

Units Scale


  • 1/4 cup good-quality vegetable oil, plus more as needed
  • 4 5-inch corn tortillas
  • 1/4 cup Refried Beans or any soft, well-seasoned beans
  • 4 eggs
  • Salt and pepper
  • 1/2 cup Salsa Roja or store-bought salsa
  • 1/4 cup crumbled queso fresco or grated
  • Monterey Jack or cheddar cheese
  • 1/4 cup chopped fresh cilantro or parsley for garnish


  1. Heat the oil in a small skillet over medium heat. When it’s hot, fry the tortillas one at a time until soft- ened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.
  2. Spread 1 tablespoon of the beans in the center of each tortilla. (You can prepare the dish to this point up to an hour or so in advance.)
  3. Heat the oven to 350°F. Use a little more oil to fry the eggs sunny side up (in a nonstick skillet, if you like), sprinkling with salt and pepper as they cook. Put an egg on top of the beans in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
  4. Carefully transfer the tortillas to a baking dish that holds them snugly. Bake until the cheese is melted, about 5 minutes. Garnish with the cilantro and serve immediately.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition 

Recipe variations

Simplest Huevos Rancheros
Omit the tortillas and beans. Scramble the eggs in oil; as they begin to set in the pan, stir in the salsa and cheese. Sprinkle with a little salt and pepper and serve.

Huevos Rancheros with Red Mole
A luxury, but a must if you have leftover sauce: Instead of the salsa, use the red mole sauce from Cheese Enchiladas. Garnish with chopped tomatoes and scallions, if you like.