This easy and tasty dish consists of a corn tortilla topped with a fried egg and pico de gallo. It is often plated with beans, rice, and fresh chopped cilantro.
Huevos Rancheros is the Spanish name for rancher’s eggs. It is a very simple breakfast egg dish that is served in a classic mid morning fare on Mexican farms.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4
- Prep Level: Beginner +
What You’ll Love
- Southwestern comfort food – Hearty eggs, tortillas, beans, and pico de gallo come together for a classic New Mexican breakfast that’s both comforting and satisfying.
- Fresh flavors – The homemade pico de gallo adds a refreshing taste of tomatoes, onions, lime, and cilantro.
- Protein packed – Between the eggs, beans, and tortillas, this dish keeps you full and energized all morning.
- Simple but impressive – It’s surprisingly easy to make and has a lot of flavor.
- Versatile meal – This is one of my favorite breakfast or brunch dishes to make. It’s also hearty enough to enjoy for lunch or dinner.
Ingredient Notes

- Eggs: Cook them to your liking; the classic sunny side u, or over-easy or medium if you like the yolk less runny. You can scramble the eggs instead of frying them, it would make this dish become Huevos A La Mexicana.
- Refried beans: A base layer that adds protein and richness. You can use canned refried beans for ease or make your own.
- Red enchilada sauce or green chile sauce: A New Mexican staple. Red chile sauce adds a smoky depth, while green chile brings some heat.
- Corn tortillas: (soft or hard) Lightly pan-fry or warm in the oven for the best flavor and texture. You can also try making homemade corn tortillas.
- Cheese: Crumbled queso fresco or cotija cheese are authentic, but shredded cheddar or Monterey Jack will work.
- Homemade Pico de gallo: (easy recipe below) Fresh ingredients that add freshness and balance to the dish.
Homemade Pico De Gallo


- 3 – 4 roma tomatoes
- 1 small onion
- 1/4 cup cilantro
- 1/2 jalapeno pepper
- Juice from 1 lime
- Salt and pepper
Chop tomatoes, onion, and cilantro. Seed and finely dice the jalapeno pepper.Place all the ingredients in a bowl. Squeeze the lime juice over the ingredients (about 2 tablespoons), add salt and pepper to your liking.
Stir together until completely mixed. Serve at room temperature. Store any leftovers in an airtight container in the fridge.
Step-by-Step Instructions

- If you are making the pico de gallo, prepare it before hand following the instructions.
- Heat up the enchilada sauce in a small sauce pan.
- Heat up the refried beans in a medium saucepan, stirring occasionally.
- Next, heat up a large skillet and melt the butter.
- Add the eggs, season with a little pepper, and cook them to your liking.

- Heat the tortillas, either over an element on the stove or microwave them.
- Spread the warm refried beans on top of a tortilla.

- Place the egg on the refried beans.

- Spoon enchilada sauce around the egg, add the cheese, chopped cilantro, and drizzle some sour cream over the tortilla.
- Serve with pico de gallo or salsa verde.

Additional Optional Toppings
- Peppers – diced green chiles, Jalapeno, or Serrano peppers
- Sour cream
- Salsa verde
- Chopped green onions
- Red pepper flakes

More Tasty Tex-Mex Dishes
- How To Make Torchy’s Tacos Damn Good Queso Dip (Copycat) – super easy!
- Easy Hatch Green Chile Relleno Casserole Recipe – super easy and feeds a crowd!
Easy New Mexican Style Huevos Rancheros with Homemade Pico De Gallo
This easy and tasty dish consists of a corn tortilla topped with a fried egg and pico de gallo. It is often plated with beans, rice and fresh chopped cilantro.
Ingredients
- 4 eggs
- 2 tablespoons butter or a little olive oil
- Salt and pepper to taste
- Refried beans (1- 15 ounce can or about 1 1/2 cups)
- Red enchilada sauce and or green chile sauce (1 cup)
- 4 Corn tortillas (soft or hard)
- Crumbled cotija cheese
- Pico de gallo (see easy recipe below)
- Fresh chopped cilantro
Instructions
- If you are making the pico de gallo, prepare it before hand following the instructions.
- Heat up the enchilada sauce in a small sauce pan.
- Heat up the refried beans in a medium saucepan, stirring occasionally.
- Next, heat up a large skillet and melt the butter or olive oil.
- Add the eggs, season with pepper, and cook them to your liking.
- Heat the tortillas, either over an element on the stove or microwave them.
- Spread the warm refried beans on top of a tortilla.
- Place the egg on the refried beans.
- Spoon enchilada sauce around the egg, add the cheese, chopped cilantro, and drizzle some sour cream over the tortilla.
- Serve with pico de gallo or salsa verde.
Notes
Homemade Pico De Gallo
3 – 4 Roma tomatoes
1 Small onion
1/4 Cup cilantro
1/2 Jalapeno pepper
Juice from 1 lime
Salt and pepper
Chop tomatoes, onion, and cilantro. Seed and finely dice the jalapeno pepper. Place all the ingredients in a bowl. Squeeze the lime juice over the ingredients (about 2 tablespoons), add salt and pepper to your liking. Stir together until completely mixed. Serve at room temperature. Store any leftovers in an airtight container in the fridge.
Variations and Substitutions:
The great thing about New Mexico huevos rancheros is that once you have your tortillas and eggs, you can create your own style of ranch-style eggs.
You probably have some of these optional toppings already so be creative and enjoy!
Beans – I make a big batch of refried beans in a slow cooker so this dish is a great way to use leftover refried beans! However, you can use warm pinto beans or black beans (either on the tortilla or serve on the side).
Cotija cheese – cheddar cheese or queso fresco
Enchilada sauce – Ranchero sauce
Pico de gallo – warm salsa, picante sauce, or fire-roasted tomatoes
Tortillas – I like both soft corn tortillas and crispy hard corn tortillas. You can use small flour tortillas if you prefer. You can also try making homemade corn tortillas.
Eggs – sunny-side-up eggs are traditional. I prefer the egg whites cooked and runny yolks when making huevos rancheros.
You can scramble the eggs instead of frying them, it would make this dish become Huevos A La Mexicana.
Additional Optional Toppings
Peppers – diced green chiles, Jalapeno, or Serrano peppers
Sour cream
Chopped green onions
Red pepper flakes
Salsa verde
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 203mgSodium: 763mgCarbohydrates: 25gFiber: 5gSugar: 4gProtein: 12g








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