Huevos Rancheros
Crisp-edged fried eggs on warm corn tortillas with black beans, a charred tomato salsa ranchera, queso fresco and avocado.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published March 4, 2025
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Level
- Easy
Huevos rancheros is a ranch-style breakfast built on a few simple things done well. Charring the tomatoes, onion and chiles in a dry skillet gives the salsa a smoky depth, and a quick fry in hot oil turns it glossy and rich.
The tortillas get a brief dip in hot oil so they soften and blister without turning into chips, which lets them soak up yolk and salsa without falling apart. Fry the eggs until the edges turn lacy and golden but the yolks stay runny.
Crumble on salty queso fresco, add a few slices of avocado and squeeze lime over everything. Serve with extra salsa and hot coffee for a late, lazy morning.
- Smoky charred salsa ranchera
- Crisp-edged fried eggs
- Salsa keeps all week
Ingredients
Directions
Set a dry cast-iron skillet over medium-high heat. Add the tomatoes, onion, garlic and serranos and cook, turning occasionally, until blistered and blackened in spots, 10 to 12 minutes. Pull the garlic out after about 5 minutes and peel it.
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