Huevos rancheros is a traditional Mexican breakfast of fried tortillas, eggs, and refried beans that we’ve spiced up with a salsa roja made from fresh and dried chiles.
huevos rancheros with salsa roja

Let’s get one thing straight: I am not Olivia Pope.

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So why exactly did I think it was a good idea to save my Monday post to write after a 10 course meal….

With wine pairings…

Like…eight glasses of wine….

…I’LL NEVER KNOW.

huevos rancheros collage

Let’s just keep it short and sweet today.

And by that, I mean, short, savory, eggy, and brunchy.

So, all of my favorite things.

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In their simplest form, huevos rancheros are basically fried eggs served on top of corn tortillas with tomato-chili sauce and, occasionally, refried beans, avocados, and Mexican rice on the side. It’s the kind of thing that can be thrown together in ten minutes or less if you have some corn tortillas, a jar of salsa, a carton of eggs, and a can of refried beans at your fingertips.

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I’ve never been one for “simple” or “less than ten minute meals” or “making my life easier” (you may have noticed), so we are making our own salsa roja! Re-frying our own beans! NOT making our own tortillas, because I am crazy but not THAT crazy!

We have a lot to do. Let’s get to it.

Each of these components is actually fairly easy to make and can be made ahead. So don’t panic.

The salsa roja is smoky and spicy and has the kind of rich flavor you imagine can only come from hours of simmering, but actually just requires all of the ingredients to have a quick broil in the oven until they’re all charred and heavenly, and then an even quicker pulse in your blender. DONE.

Similarly, the refried beans need a little time on the stove top (to fry the chorizo…or soyrizo, as the case may be), but after that, everything hops into your food processor and it does the work for you.

Then you just need to fry your tortillas and your eggs, and you’re good to go.

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On that note, I have to tell you about OXO’s new line of cookware because it is blowing my egg-loving mind right now.

always struggle with making sunny side up eggs because, even if I use a nonstick skillet, something always seems to tear or fall over on itself, and I end up with a broken yolk and a plate of scrambled eggs for dinner. Which is fine. But not what I was going for.

Then, I was sent one of OXO’s new non-stick pro pans to try (specifically, their Non-Stick Pro 11-inch Square Low Griddle).

GAME CHANGER.

Nothing tore, nothing stuck, and my yolks remained FULLY INTACT until I stuck a fork in them. This awesome non-stickiness comes from a German-engineered, PFOA-free, 3 layer nonstick coating that is oven-safe up to 430F. It’s also dishwasher safe and SO easy to clean up. I’m thinking it would also be awesome for pancakes, french toast, grilled cheese, paninis…the possibilities are endless!

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Huevos Rancheros with Salsa Roja
 
Huevos rancheros is a traditional Mexican breakfast of fried tortillas, eggs, and refried beans that we've spiced up with a salsa roja made from fresh and dried chiles.
Yield: 8 servings
Ingredients
For the salsa roja
  • 1 dried ancho chile, stemmed and seeded
  • 1 dried Anaheim chile, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp dried oregano
  • 5 kumato tomatoes, quartered
  • 1 medium spanish onion, sliced
  • 1 jalapeno chile, split lengthwise
  • 4 garlic cloves
  • extra-virgin olive oil, for drizzling
  • salt and freshly ground black pepper
  • 2 tbsp fresh lime juice
For the refried beans
  • 4 links Mexican seasoned vegetarian sausage, coarsely chopped
  • ¼ cup olive oil
  • ¼ white onion, finely diced
  • 2 garlic cloves, chopped
  • 3.5 cups cooked black beans
  • 3 cups vegetable broth
  • salt and freshly ground black pepper
For the huevos rancheros
  • peanut oil, for frying
  • 16 medium corn tortillas
  • 16 large eggs
  • cilantro leaves, to garnish
  • 1 cup queso fresco or feta cheese, crumbled
  • lime wedges, for garnish
Instructions
  1. To make the salsa roja, tear the dried chiles into large pieces and toast in a dry skillet over medium heat, until they change color a bit, about 2 minutes. Add the cumin, coriander, and oregano to the pan and continue to toast for 2-3 minutes, stirring constantly. Remove from the heat and add 1 cup of hot water to the skillet. Set aside and let soak for 20 minutes.
  2. Meanwhile, preheat the broiler. Spread the tomatoes, onion, jalapeno, and garlic cloves onto a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Place under the broiler and broil for 5-10 minutes, or until everything is charred. Transfer the vegetables to a blender and puree. Add the chiles and their soaking liquid and puree until smooth. Return the sauce to the skillet and season with salt, black pepper, and lime juice. Set aside.
  3. To make the refried beans, heat the oil in a heavy-bottomed pot over medium heat. Add the vegetarian sausage and cook until crispy, stirring frequently, about 10 minutes. Add the onion and garlic to the pot and cook until the vegetables are slightly soft, about 5 minutes. Add the beans and broth. Simmer for 10 minutes to allow the flavors to meld. Season to taste with salt and black pepper. Use a potato masher to mash the beans into a coarse puree or puree in a food processor. Set aside.
  4. Heat 1 inch of peanut oil in a deep skillet to 375F. One at a time, carefully lower the tortillas into the hot oil and fry for 20 seconds on each side. Drain on paper towels and then dip into the salsa roja, preparing two tortillas per person. Place on a serving plate.
  5. Heat a large cast-iron skillet over medium high heat for 2 minutes. Add 1 tbsp olive oil and swirl it around, then carefully crack the eggs into the pan, 4 at a time. Cook the eggs for 4 minutes, or until the white is cooked and the yolk has just begun to set around the edges, but is still runny. Prepare 2 eggs per person.
  6. Spread the refried beans in the center of each tortilla and then top each with an egg. Sprinkle with cilantro and queso fresco. Serve with a lime wedge.
Notes
Slightly adapted from <a href="http://www.amazon.com/gp/offer-listing/1605293385/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1605293385&linkCode=am2&tag=eatwelwitoth-20&linkId=YS5UEYMIRMME6LRM" rel="" data-mce-href="http://www.amazon.com/gp/offer-listing/1605293385/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1605293385&linkCode=am2&tag=eatwelwitoth-20&linkId=YS5UEYMIRMME6LRM">Tyler Florence Family Meal: Bringing People Together Never Tasted Better</a><img style="border: none !important; margin: 0px !important;" src="http://ir-na.amazon-adsystem.com/e/ir?t=eatwelwitoth-20&l=am2&o=1&a=1605293385" alt="" width="1" height="1" border="0" data-mce-src="http://ir-na.amazon-adsystem.com/e/ir?t=eatwelwitoth-20&l=am2&o=1&a=1605293385" data-mce-style="border: none !important; margin: 0px !important;">
Nutrition Information
Serving size: 2 tortillas

 More incredible edible egg recipes:

two-potato hash with poached eggs and greens

Two-Potato Hash with Poached Eggs and Greens

homemade quick-pickled jalapenos on hard boiled eggs

Homemade Quick-Pickled Jalapenos with Hard-Boiled Eggs

chipotle-sweet potato hash tacos with poached eggs and avocado

Chipotle Sweet Potato Hash Tacos with Eggs and Avocado

From Around the Web:

Hard Boiled Egg and Brussels Sprout Bowl from Naturally Ella

Crispy Egg Tostadas with Lemon Greens and Toasted Sesame Oil from How Sweet It Is

Crunchiest Ramen Salad from I Will Not Eat Oysters

Harvest Hash Breakfast Tacos from With Food + Love

Lentils with Roasted Acorn Squash and a Poached Egg from A Thought For Food

Disclosure: Though, I received a piece of OXO cookware for free, I was not monetarily compensated for this post. My thoughts and opinions are my own.

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huevos rancheros with salsa roja
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51 Responses to Huevos Rancheros with Salsa Roja

  1. One of the things I’ve enjoyed the most about not being pregnant anymore is eating runny yolks again! I had missed them so much. I would adore having this for breakfast! Looks awesome in every way.

  2. Monica says:

    Looks so hearty and delicious, just what I need for yet another morning after a snow day! I love saying ‘huevos rancheros’ all the time as though I’ve eaten it a million times when in reality, I don’t think I’ve ever had an authentic plate of it. That’s just wrong. I need to make this a weekend breakfast/brunch!

  3. cheri says:

    Just had something very similar to this over the week-end while visiting in Tucson, AZ, loved it!

  4. chloe says:

    I LOVE huevos rancheros! I haven’t made it in too long – time to do so with this recipe!!!

  5. Ummmm yes please! When I was in CA, they have this everywhere and it’s such a hearty breakfast! LOVE!

  6. Huevoooooos. If we ever make breakfast together, we must make this. Who cares if it takes more than 10 minutes? It’ll certainly be worth the wait!

  7. Joanne, oh my gawd girl, that salsa roja looks amazing! and your eggs are perfection! gotta check out OXO’s new cookware line. . your huevos rancheros looks fabulous!

  8. What?? You didn’t make your own tortillas?? Yeesh! 😉 this is our fav breakfast or lunch or dinner 😉 that fresh sauce is what makes the meal!

  9. This is definitely a star breakfast! I want that fresh homemade sauce!!

  10. Your photographs are so gorgeous here! I want to reach through and snag a bite. The fresh salsa sounds delightful, Joanne!

  11. Oh my goodness – I could drink myself out of a pool of that salsa roja!

  12. The runny egg yolk looks so SCANDALous! Okay, maybe that was as stretch, but I’m loving that salsa roja slathered all over this dish.

    I LOVE their non-stick line too!

  13. Just thinking about all of that wine is giving me a headache! These huevos rancheros look AMAZING! Seriously. I wish I was eating this right now.

  14. Jessie says:

    *Phew* I had my worries, but now that I know you’re NOT Olivia Pope, I can rest easy 🙂

    Especially with these huevos rancheros, yum! That first picture has me hungry for second breakfast at 10:15am – thanks bunches! Just wait … next time, you’ll be making your own tortillas … 😉

  15. Chris says:

    All of those dried chiles makes me crave this quite a bit. I have a big jar full of about 10 different varieties that I bought in the summer last year and then dried. Love love love having a dehydrator again.

  16. Beth says:

    Huevos rancheros is my brunch pick when I’m out, but I’ve never had the nerve to try it on my own. I’m not sure you make it look easy, but you sure make it look good.

  17. Love everything about this, Joanne!! I love huevos rancheros – have you ever tried it with polenta as the base? Kind of an Italian twist on it, super good. Can’t wait to try this!

  18. Pam says:

    Woo hoo! Way to go, Joanne! Love those eggs and all the goodness with them! I’d love to dive right into it all immediately. Yum!

  19. Susan says:

    There is nothing better than a perfectly cooked egg! What a great way to start or end the day.

  20. Mmmm! I love this sauce. I also like to think I am Olivia Pope while I am watching Scandal. It is only the next morning I realize I am not and ask myself the question, “Who did you think you were last night?”

  21. Sues says:

    Those eggs look SERIOUSLY perfect!!

  22. elizabeth e says:

    i love huevos rancheros, and i must say that your egg game is on point, ma’am. hope that you had fun in disney!

  23. Victoria says:

    Huevos Rancheros are some of my favorite huevos 🙂 Yours look absolutely perfect! I love the richness of the sauce. Hope you’re having a blast at Disney!

  24. Joanne, I could barely read what you wrote, such was the way I was drooling over these huevos rancheros! I wonder how you could actually deal with all these pictures on a full stomach – I feel like I could taste all these layers through my screen as I scrolled down – perfect combination of different textures and with such bright colours! Would it be too bad if I made them for supper at 01.30AM? 😉
    Sadly (and -maybe- for the sake of my sanity) I don’t have all the ingredients at hand… yet I’m tempted to nag a Spanish friend of mine, who said he would cook tortilla for me, to do these for me instead – soon! – they look absolutely tempting.
    Have a great week! 🙂

  25. Christine says:

    Wonderful photos and recipe. I love, love, love sunny side up eggs and would suffer withdrawal if my pan turned them into scrambled! Really like the new griddle pan you received.

  26. I love the refried beans with the egg. Looks delicious.

  27. mjskitchen says:

    I love Huevos Rancheros and your Salsa roja is amazing!!!

  28. Sarah says:

    Mmm! I used to order this dish when I eat brunch at a restaurant by my old apartment in DC. It brings back yummy memories of brunch (haven’t found anything close in the west coast yet!). Thanks for the recipe, can’t wait to recreate some huevos rancheros good memories!

  29. Olivia Pope seems to manage her wine a lot better than I do as well. This is going on my to try list 🙂

  30. Just right for a hearty breakfast with your special salsa and refried beans you will still make room for it even after that ten course meal!

  31. Sune Moolman says:

    I cannot get enough eggs! This is not a phase – it’s been going on for years!
    I’ve never had Huevos Rancheros, it looks super tasty. Can’t wait to try it!!
    Also – the feta cheese on top kinda pushed me over the top. 😛

  32. Teffy says:

    Yuuum! I love huevos rancheros, especially because I love beans with anything and everything! Simple and delicious.

    {Teffy’s Perks} X

  33. Your salsa roja looks fabulous! Yum yum! This is a delicious dish for any meal of the day!

  34. I can’t believe I have never had these! They look divine! So happy to have your recipe! Thank you!!

  35. I kind of want this every day. And yes you are a little crazy, but I love you for it!

  36. Kelly says:

    Goodness, this salsa roja looks absolutely incredible! Those eggs are cooked perfectly! I am so wishing this plate was in front of me right now! Just gorgeous!

  37. Pam says:

    This is my go to breakfast when I see it on a menu at a restaurant. Yours looks FANTASTIC!

    I love OXO’s products – haven’t met one I didn’t like.

  38. elly says:

    Chilaquiles will always be my #1 breakfast food, but huevos rancheros are an extremely close second. The salsa sounds perfect.

  39. Oh, this is so my kind of dish – Joanne!

  40. I’m so intrigued by this amazing meal you ate – I’m eating something similar tonight!

  41. Eileen says:

    Huevos rancheros are the best weekend brunch food! I love that beautiful salsa too — so rich and delightful.

  42. Reeni says:

    That looks absolutely delicious! I would give up my dessert tonight for a plate! And making corn tortillas is super easy if you have a press. You could do it with your eyes closed. 😉

  43. Johanna GGG says:

    wow I love that your short post is the same as mine – decide to keep it short and then just keep writing 🙂 and I think mexican breakfast sounds wonderful but but but all those chillis in the salsa sort of freaks me out a little

  44. Lynn says:

    Oh my – that looks good! Love anything with a runny egg. 🙂

  45. Oooh huevos rancheros are seriously the best… that queso fresco looks like a dream… I could imagine some manchego going on, too 🙂

  46. grace says:

    while i’ve never made huevos rancheros at home, it’s something i really like to order for brunch at a local restaurant–they do it better than i ever could!

  47. I’ve never tried huevos rancheros before.. but after seeing this I definitely am inspired to make it. Looks so rich with flavour and spice!

  48. Yum! Now that’s what I call a breakfast!

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