Get ready, because homemade huevos rancheros are about to become your new staple. This recipe has less than ten ingredients! Here’s what you’ll need:
- corn tortillas
- corn oil (for frying)
- salsa or pico de gallo (recipe below)
- refried beans
- queso cheese dip
- lime (optional)
Huevos Rancheros Recipe
Everyone loves a breakfast and lunch hybrid, and I am truly grateful for whoever pushed brunch to the forefront in America. I would have it every day of the week, unfortunately, we are usually only able to enjoy it on the weekends, but we make the most of every opportunity!
Huevos Rancheros for Brunch
Like many, our favorite day to “brunch” is on Sundays and we’re lucky that Birmingham has some fabulous places to get our fix. Some weekends when we don’t feel like cooking and cleaning up the kitchen, we’ll head downtown for a jazz brunch at FIVE, or a football filled feast at Sky Castle.
If staying in our pajamas is on the agenda, we’ll pop over to the store and pick up ingredients to make our favorite restaurant dishes at home. My personal favorite on a brunch menu is huevos rancheros. It truly checks off all the essentials for me, getting crunch from the tortilla chips, yummy filling from the refried beans and cheese, and when you finish anything off with a fried egg, I’M IN!
How to Make Huevos Rancheros
There are many different ways to cook huevos rancheros . Sometimes I’ll fry the entire tortilla in one piece, but for this recipe, I decided to make some smaller homemade corn tortilla chips and cook my eggs off in the oven.
Cooking eggs over easy in the oven is a great option for people who aren’t 100% comfortable preparing them on the stovetop. Fried eggs one-by-one on the stove can be a little labor intensive, watching them closely to ensure they aren’t overcooking (the runny part is the best, and you won’t want to mess that up!)
See my video on how easy the whole huevos rancheros recipe is to make at home.
Start by heating frying oil in a deep pan. If you don’t already own an oil thermometer I suggest getting one. I use a candy thermometer to make sure my oil is at a perfect 350 degrees, which is the ideal temperature for frying most things.
Homemade Corn Tortilla Chips
Once your oil is up, drop your tortillas into the pan and cook for about 1 minute on each side. They cook quickly and will brown fast, so make sure you’re watching! You don’t have to cut them into chips, you can fry the corn tortilla whole too!
Place them on a few layers of paper towels to drain off excess oil and add some salt.
After making your homemade tortillas, preheat the oven to 400 degrees while you make the pico de gallo!
Pico de Gallo
1 Roma tomato
½ fresh jalapeno
½ fresh lime juice
1 tbsp chopped cilantro
Salt and pepper
2 tbsp red onion
Chop all vegetables and herbs, mix together. Squeeze in one half of a lime and add salt and pepper to taste.
How to Assemble Your Huevos Rancheros
Grab a small/medium pan and start by adding one layer of tortillas, followed by dollops of refried beans and finish by drizzling some queso. Repeat this process for a second layer.
Add Mexican shredded cheese and carefully crack 3 eggs on top. Bake in the oven at 375 degrees for 10-12 minutes.
Top with avocado and pico de gallo, and enjoy! (maybe even with a bloody mary)
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