My Mexican Breakfast Marathon starts with huevos rancheros! A lightly crisped corn tortilla, sunny-side-up eggs, homemade tomato and chili sauce, refried beans, and a sprinkle of cheese make this a breakfast worth taking your time over.

I’m obsessed with Mexican food, and this is one of my favorite ways to bring those flavors to the breakfast table. The warm ranchero sauce ties everything together, while the runny egg yolks make every bite even better.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 1, with enough ranchero sauce for 2 servings

Ingredients

For the ranchero sauce — makes 2 servings

5 medium ripe tomatoes
½ white onion, roughly chopped
1 garlic clove, peeled
2 serrano chilies, stems removed
1 tablespoon vegetable oil
Water, as needed
Salt, to taste

For the huevos rancheros — 1 serving

1 corn tortilla
2 eggs
20 g grated cheese, such as Monterey Jack or mild cheddar
50 g refried beans
½ of the prepared ranchero sauce, or to taste
Vegetable oil, for frying
Salt, to taste

How to Make Huevos Rancheros

1. Prepare the tomatoes

Bring a saucepan of water to a gentle boil. Cut a small, shallow cross into the bottom of each tomato, then lower them into the water. Cook for 1–2 minutes, until the skins begin to split.

Transfer the tomatoes to a bowl of cold water. Once cool enough to handle, peel them and remove the tough cores.

2. Blend the ranchero sauce

Place the peeled tomatoes, onion, garlic, and serrano chilies in a blender. Blend until combined. You can leave the sauce slightly textured or blend it smooth, depending on your preference.

For a milder sauce, start with one chili and remove its seeds and pale inner ribs before blending. Add more chili if you want extra heat.

3. Cook the sauce

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Carefully pour in the blended sauce — it may splutter — and stir.

Season with salt and simmer gently for 5–10 minutes, stirring occasionally, until the sauce is slightly thickened and the onion and garlic no longer taste raw. Add a splash of water if it becomes too thick. Keep warm.

4. Warm the refried beans

Place the refried beans in a small saucepan over low heat. Stir until warmed through, adding a small splash of water if needed to loosen them.

5. Lightly fry the tortilla

Heat a thin layer of vegetable oil in a frying pan over medium-high heat. Add the tortilla and fry for about 20–30 seconds on each side, until lightly golden with slightly crisp edges.

Keep the center flexible so the tortilla is easy to cut and eat. Transfer to a warm plate and drain off any excess oil.

6. Fry the eggs

Reduce the heat to medium-low and leave a little oil in the pan. Crack in the eggs and cook sunny-side up until the whites are fully set and the yolks are cooked to your liking.

If necessary, cover the pan briefly to help the whites set without flipping the eggs. Season lightly with salt.

7. Assemble and serve

Place the fried eggs on top of the warm tortilla. Spoon over the hot ranchero sauce, then sprinkle with the grated cheese. Add the refried beans on the side.

Serve immediately, while the tortilla still has a little crunch and everything is warm. ¡Buen provecho!

Tips for the Best Huevos Rancheros

Choose ripe tomatoes. They give the sauce a fuller, sweeter flavor.
Adjust the heat. Serrano chilies vary in strength, so start with less if you prefer a gentler breakfast.
Keep the tortilla lightly crisp. It should support the toppings without becoming hard or brittle.
Assemble at the last moment. Adding the sauce just before serving helps preserve the tortilla’s texture.
Check the beans if you avoid pork. Some refried beans contain lard; choose ones made with vegetable oil.

Make Ahead and Leftovers

The ranchero sauce makes enough for two breakfasts. Refrigerate the unused portion in a sealed container within 2 hours of cooking and use within 3–4 days. Reheat thoroughly in a saucepan, adding a splash of water if needed.

For the best texture, fry the tortilla and eggs fresh and assemble just before eating.