Sometimes we’re just craving a breakfast that is a little more filling and keeps you going until dinner. Our weekends are always filled with so much to do that worrying about what to eat 3 times a day often falls to the bottom of the list. This is where huevos rancheros makes it’s grand entrance. It’s filling, a great brunch alternative, and made with fresh healthy ingredients. Triple check win over here!

If you’ve never had these before you are definitely missing out. In fact, these are so delicious and crave worthy that if we are out for brunch chances are we are ordering the huevos or eggs benedict.. it’s always a toss up between those two. I mean they are basically tacos for breakfast with a runny egg. Brunch is just so damn delicious you have to have some variation every weekend to keep enjoying all the delicious endless possibilities.

Rancheros are just such a fun vibrant dish they really don’t take that much time to make. Similar to making tacos you are just building overtop the tortillas. It’s pretty straightforward that anyone can make this!

We are always eager to try new foods. It was only until recently that we discovered rancheros. Back when we used to work in the restaurants in Ottawa. Up until then we hadn’t really been going out to eat all that much and weren’t exposed to many different foods. We are so glad that we went through that experience because it has opened up so much our stomachs have never been happier!

We hope you’ll enjoy these just as much as we did 🙂

Print Recipe

huevos rancheros

A traditional Mexican style breakfast served over warmed corn tortilla, smashed bean puree and vibrant pico de gallo finished with a fried egg make a great comforting breakfast

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Breakfast

Keyword: avocado, breakfast, huevos rancheros, mexican, pico de gallo, ranchers eggs, tortilla

Servings: 2

Author: the communal feast

Ingredients

• For the beans
• 2 tablespoon extra virgin olive oil
• 1 can black beans rinse and drained (or preferred beans)
• 1 clove garlic minced
• 1 tsp cumin
• 1 tablespoon of cilantro
• pinch of salt and pepper
• 1 lime juiced
• Pico de gallo
• 2 ripe tomatoes diced and seeds removed
• 1/4 cup red onion diced into small pieces
• 1/4 cup cilantro chopped
• 1/2 lime juiced, reserve the other half for garnish
• salt and pepper to taste
• Remainder
• 4 eggs
• 4 corn tortillas
• optional garnish: avocado jalapeños, radish, cilantro, cotja cheese

Instructions

• Start by making the beans, bring 1 tablespoon of olive oil to medium heat in a saucepan. Once warmed add beans and cook 2-3 minutes. Add garlic, cumin salt and pepper cooking until fragrant about 2 minutes. Let cool slightly and transfer to a blender to puree adding lime juice, remaining olive oil and cilantro. (feel free to do this all in the pan using a potato masher or in a food processor if you like) mixture to have some remaining chunks of beans and be a little creamy. Add water to bring to desired consistency if too thick. Set aside.
• Make the pico de gallo by combined all of the ingredients together and set aside until ready to assemble.
• In the same saucepan, heat olive oil and bring to a low-medium heat to fry eggs sunny side up. Cook until the egg whites are set about 5 minutes. Generally you want the eggs to be a little runny when penetrated to mix with the other ingredients.
• While the eggs are cooking, toss 4 tortillas in the oven on broil to warm slightly about 2 minutes. Remove when they start to crisp around the outside and grill marks appear.
• Place 2 tortillas on each plate with a bit of an overlap in the middle, spread the bean mixture on the bottom followed by the eggs and pico. Garnish with optional ingredients of your choice and serve!