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Easy New Mexican Style Huevos Rancheros With Homemade Pico De Gallo

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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.

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. this …

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4

Prep Level: Beginner +

The first time I ever tried New Mexican Huevos Rancheros was about 20 years ago while visiting friends that lived in Albuquerque, NM. I fell in love them and to this day I often crave this dish that I make it on a regular basis.

This dish is one of my favorite Mexican breakfasts! It is such an easy recipe and has so much flavor.

Another favorite Mexican dish I love when I’m looking for a hearty breakfast is the Mexican breakfast burrito, delicious!

Basic Ingredients For Huevos Rancheros

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
  • Butter or olive oil
  • Salt and pepper to taste
  • Red enchilada sauce and or green chile sauce
  • Corn tortillas (soft or hard)
  • Cotija cheese
  • Pico de gallo (see super easy recipe below)
  • Sour cream
  • Cilantro

Homemade Pico De Gallo

There is a white bowl with chopped tomatoes in it. There is a small clear bowl with lime juice in it. There is a lime cut in half, a small mound of diced jalapeno pepper, a mound of chopped white onion, and a mound of chopped fresh cilantro. All items are on a wood surface.
  • 3 – 4 Roma tomatoes
  • 1 Small onion
  • 1/4 Cup cilantro
  • 1/2 Jalapeno pepper
  • Juice from 1 lime
  • Salt and pepper
There is a square white bowl with chopped tomato, onion, jalapeno pepper, and green cilantro in it. The bowl is on a wood surface.
  • 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.
There is a square white bowl with mixed chopped tomato, onion, jalapeno pepper, and green cilantro in it. There is a stainless steel spoon resting inside the bowl. The bowl is on a wood surface.
  • Stir together until completely mixed.
  • Serve at room temperature.
  • Store any leftovers in an airtight container in the fridge.

How To Make

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.

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 any leftover refried beans!

You can use warm pinto beans or black beans (either on the tortillas 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.

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

If you’re looking for other great Tex-Mex recipes, try these from Join Me In The Kitchen:

Yield: 4 tortillas

Easy New Mexican Style Huevos Rancheros with Homemade Pico De Gallo

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.

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

  1. If you are making the pico de gallo, prepare it before hand following the instructions.
  2. Heat up the enchilada sauce in a small sauce pan.
  3. Heat up the refried beans in a medium saucepan, stirring occasionally.
  4. Next, heat up a large skillet and melt the butter or olive oil.
  5. Add the eggs, season with pepper, and cook them to your liking.
  6. Heat the tortillas, either over an element on the stove or microwave them.
  7. Spread the warm refried beans on top of a tortilla.
  8. Place the egg on the refried beans.
  9. Spoon enchilada sauce around the egg, add the cheese, chopped cilantro, and drizzle some sour cream over the tortilla.
  10. 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:

4

Serving Size:

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

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© Laura @ Join me in the Kitchen
Cuisine: Mexican / Category: Brunch

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