This Huevos Rancheros recipe is about to change your world! Four basic ingredients I would almost guarantee you have on hand! Open your pantry, take a peek and let’s get cooking! I created this Huevos Rancheros video so you can follow a few quick cooking tips to make it just right.

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The first time I ever heard of Huevos Rancheros was over twelve years ago — just after I moved to California — when my girlfriend ordered it at a restaurant. Where I grew up, Huevos Rancheros wasn’t a dish that you would ever see on a restaurant menu in Louisville, Kentucky, but in Los Angeles, where there is a huge Mexican population, it’s quite common.

Four staples I always keep in my kitchen are eggs, tortillas, salsa and cheese, so for me this recipe requires virtually no forethought for breakfast (or even dinner). I actually don’t know why I’ve never tried making it before. And this is one of those dishes that requires no persuading to get the kids excited. Warm tortillas topped with eggs, melted cheese and creamy beans? Nothing could be better whether you’ve been eating Huevos Rancheros for years or for the very first time!


Huevos Rancheros

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Course: Breakfast
Cuisine: Mexican
Servings: 4
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 tablespoon vegetable or canola oil
  • 4 large eggs
  • 4 corn tortillas
  • 1 cup refried beans recipe linked below
  • 1 cup mild salsa recipe linked below
  • 1 cup Mexican cheese blend shredded


  • Heat a large skillet over medium heat with 1 tsp of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (you can also scramble the eggs if you prefer).
  • Warm tortillas in a 250 degree oven, in a sauté pan over medium heat for 20 seconds OR between two paper towels in a microwave for 10-15 seconds.
  • Place a warm tortilla on a plate and spread 1/4 cup of warmed beans on top.
  • Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
  • Continue to make the remaining Huevos Rancheros and serve.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. What makes this so high in sodium? Or is it 910 mg total (so divide by 4 to get around 225-230 mg/serving)?

  2. Just had these for lunch – SOOOOOO GOOD! I had these for the first time just this year while we were in California (hard to find Mexican food on the prairies!) I’m so glad I can make them at home – and they are healthy! Thank you!

  3. One thing we like to do is poach the eggs in the salsa on medium-low heat after the salsa reaches a simmer. Make wells in the salsa put in the eggs and cover (4-5 min for runny yolks and 6-7 min for set yolks). Caution: if you use really spicy salsa it will only get hotter as some of the water cooks off so be careful on which salsa you start with.

  4. My little guy is not a fan of eggs. I’m gonna try this with a scrambled version to see if he’ll go for it. Thanks for posting!

  5. Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food … | Easy Family Style Recipes says:

    […] cheese, cooking for kids, cooking with kids, corn tortillas, easy recipes, egg, eggs, … easy family recipes – Google Blog Search This entry was posted in Simple Family Recipes and tagged &amp, Baby, Easy, Fast, food, […]

  6. These are all pretty much staple ingredients in my house, too. I’m going to have to try this!

  7. I’m a long-time fan of huevos rancheros, but for some reason, I hadn’t thought of it as kid food. There couldn’t be a more nutrient dense meal (especially with that avocado). I am in full-on nutritional swoon.

  8. Wow, you definitely whieppd up a restaurant-quality plate of huevos rancheros there, lady! Undoubtedly one of my favorite breakfasts, I never think to make it for myself, so I only enjoy it every once in a while, when I let someone talk me into going to brunch. I think I’ll have to treat myself to some homemade huevos this Saturday morning, though you make it look so easy! Thanks for the inspiration.

  9. Thank you for posting this recipe. I had these for the first time when I was in Mexico last month on vacation, and I loved them! I pretty much ate them every day for a week right after I got back from a morning run.

  10. I think my post was a little confusing. My 2 year old LOVES eggs. She eats ommelets and scrambled eggs all the time, but has never had a fried egg. Was wondering at what age a fried egg, especially a sunny-side up egg (runny yolk) can be served to children?

  11. Meghna, Do you mean with the runny yolk? I was thinking the same thing about serving it to my 18 month old… surely it would be okay?

  12. You can start them on the yolks around 8-10 months, but the whites you want to wait until after 1 year. Since your little nugget is 2 and hasn’t ever had one, I would start with the yolk only. You can fry it up just like you would if you were making a whole egg.

  13. Fantastic, amazing, wonderful! I, too, usually have all of these ingredients on hand, and have never thought to put this together for my family. Will try tomorrow for breakfast, though! My 2 year old has never had fried eggs before. What age is appropriate for that? I have always been worried about runny yolks with toddlers, even though it is my favorite way to eat eggs.

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