Huevos Rancheros with Red Salsa

Huevos Rancheros with Red Salsa

This delicious traditional dish has been enjoyed for generations. It is still my father’s favorite breakfast dish. In Mexico City, huevos rancheros is a very popular breakfast, where they are accompanied by refried beans, slices of poblano pepper, and crumbled fresh cheese. And in southern Mexico, it is common to eat them along with sliced fried bananas.

Prep Time 20 minutes
Total Time 20 minutes


  • 8 small (4 ½-inch) corn tortillas
  • 2 teaspoons vegetable oil
  • 8 large eggs
  • ½ cup canned refried beans
  • 2 cups red tomato salsa
  • ½ cup crumbled cotija cheese (or feta)
  • Toppings (optional):
  • Chopped fresh cilantro
  • Chopped avocado
  • Chopped jalapeño


    1. Heat a large skillet to medium heat, add tortillas in single layer and cook until warm and slightly toasted on each side (about 2 minutes). Remove and cover to keep warm.

    2. Heat oil in the large skillet. Crack each egg into the skillet carefully, without breaking yolks. Fry eggs until the whites are set and the yolk is cooked.

    3. Heat refried beans and salsa on the stovetop or microwave and cover to keep warm.

    4. To serve, spread 1 tablespoon of beans on each tortilla, top with one cooked egg, ½ cup of tomato salsa, and top with 1 tablespoon cojita cheese (or feta). May sprinkle with additional optional toppings as desired, such as chopped fresh cilantro, avocado or jalapeño.

Nutrition Information:



Serving Size:

2 tortillas with 2 eggs each

Amount Per Serving: Calories: 368Total Fat: 15gSaturated Fat: 4gCholesterol: 382mgSodium: 633mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 18g

Recipe by Karina Knight, MBA, MS, RD, a Mexican-American dietitian based in Sacramento, California. 

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