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Huevos Rancheros | Bake to the roots

Huevos Rancheros (ranch-style eggs)

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:00
  • Total Time: 00:20
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: Mexico
  • Diet: Vegetarian


Easy and delicious breakfast with eggs, refried beans, pico de gallo – served on a wheat tortilla. Perfect to start your day!



For the pico de gallo:
1 large ripe tomato, diced
1 small red onion, chopped
23 stalks of cilantro, chopped
1 tbsp. lime juice
salt, pepper

For the huevos rancheros:
56 tbsp. refried beans
4 small tortillas
4 medium eggs
some olive oil for frying
some chili sauce
salt, pepper
taco seasoning (optional)
fried pimientos de padrón or some sliced avocado (optional)


1. For the pico de gallo wash and dry the tomato and cut into small dices. Peel the onion and chop finely. Wash and dry the cilantro and chop coarsely. Add everything to a bowl and mix to combine. Add the lime juice and season with salt and pepper. Set aside.

2. Heat up a large frying pan and warm the tortillas a bit. Set aside. Add some oil to the pan and fry the eggs sunny side up to your liking. Warm up the refried beans in the microwave. Spread some refried beans on each tortilla, add the fried eggs on top and finish with some pico de gallo. Drizzle with some hot sauce, season with salt, pepper, and taco seasoning (optional), and serve immediately with some fried pimientos de padrón or some sliced avocado (optional).


Enjoy cooking!