Name: Easy New Mexican Style Huevos Rancheros with Homemade Pico De Gallo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
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

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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.

There is a white rectangular plate with mixed salad greens and a white soft corn tortilla on it. There is refried beans, red sauce, a fried egg, crumbled white cheese, drizzled sour cream, ground pepper, and chopped green cilantro on the corn tortilla. There is a small clear bowl with chopped up tomato and onion in it and a small white bowl with crumbled white cheese in it, in the background. Items are on a wood surface.

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

There are 2 white round plates. One has yellow hard corn tortillas on it, the other has white soft corn tortillas on it. There are 6 small bowls, one with green sauce, one with red sauce, one with light brown refried beans in it, one with four brown eggs in it, one with white crumbled cheese in it, and one with sour cream in it. There is a small clear bowl with chopped tomato and onion in it. There is a bunch of cilantro in the foreground. All items are on a white and black terrazzo surface.

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

A white bowl filled with chopped tomatoes and herbs.

3 – 4 roma tomatoes
1 small onion
1/4 cup cilantro
1/2 jalapeno pepper
Juice from 1 lime
Salt and pepper

Stir together until completely mixed. Serve at room temperature. Store any leftovers in an airtight container in the fridge.

Step-by-Step Instructions

There is a gray fry pan with 2 sunny side up eggs with ground pepper on them. The pan is on a white and gray terrazzo surface.

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.

There is a stainless steel tray lined with brown paper. There is a white corn tortilla with refried beans on it. There is a yellow corn tortilla with refried beans on it next to the white corn tortilla. The tray is on a white and black terrazzo surface.

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

There is a stainless steel tray lined with brown paper. There is a white corn tortilla with refried beans and a fried egg with ground pepper on it. There is a yellow corn tortilla next to the white corn tortilla. There is refried beans and a sunny side up egg with ground pepper on it. The tray is on a white and black terrazzo surface.

Place the egg on the refried beans.

There is a white round plate with a white corn tortilla on it. There is refried beans, red sauce, a fried egg, crumbled white cheese, drizzled sour cream, ground pepper, and chopped green cilantro on the corn tortilla. There is a small clear bowl with chopped up tomato and onion in it, a small white bowl with crumbled white cheese in it, a second small white bowl with chopped green cilantro, and a half of a lime in the background. There is a white cloth napkin next to the plate. All items are in a white and black terrazzo surface.

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.

There is a light brown wood plate with a yellow corn tortilla on it. There is refried beans, a sunny side up egg, green sauce, sprinkled white crumbled cheese, drizzled white sour cream, and chopped up cilantro on the corn tortilla. There are 3 tiny clear ramekins on the plate. One ramekin has green sauce in it, one has red sauce in it, and the third one has minced green jalapenos in it. The plate is on a wood surface. There is a white cloth napkin in the background next to the plate.

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

Rubio’s Grilled Gourmet Shrimp Tacos Recipe (Copycat)
How To Make Torchy’s Tacos Damn Good Queso Dip (Copycat) – super easy!
Outback’s Easy Chicken Tortilla Soup Recipe (Copycat)
Easy Hatch Green Chile Relleno Casserole Recipe – super easy and feeds a crowd!
Spicy Mexican Pulled Pork Tacos (Slow Cooker)

Yield: 4 tortillas

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.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 294Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 203mgSodium: 763mgCarbohydrates: 25gFiber: 5gSugar: 4gProtein: 12g

Easy New Mexican Style Huevos Rancheros With Homemade Pico De Gallo

What You’ll Love

Ingredient Notes

Homemade Pico De Gallo

Step-by-Step Instructions

Additional Optional Toppings

More Tasty Tex-Mex Dishes