Huevos Rancheros
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
My family's version of this Mexican breakfast incorporates warmed homemade corn tortillas, chunks of chicken, black beans, fried eggs, salsa verde, guacamole and cilantro.
  • Homemade corn tortillas, 1-2 per serving
  • Black beans, rinsed and drained
  • Eggs, fried or scrambled, 1-2 per serving
  • Salsa verde
  • Guacamole
  • Chunks of chicken, optional (I usually use this only if we have leftovers from chicken tacos)
  • Shredded cilantro, optional
  • Chopped onions, optional
  1. To fry the eggs, heat a pan over medium heat and lightly grease it with butter. Crack the eggs into the pan and cook them for several minutes, adjusting the heat as needed.
  2. If the bottom of the eggs are cooking too fast, lower the heat and cover the pan to allow the tops of the eggs to cook.
  3. Steam the tortillas in the oven by wrapping them in foil and warming them at 350 degrees for 10-15 minutes or until they are soft, warm and tender.
  4. To assemble the breakfast, place 1-2 warmed corn tortillas on each plate and put 1-2 fried eggs on top.
  5. If desired, sprinkle some black beans and chicken chunks on top.
  6. Drizzle the breakfast with salsa verde and garnish it with guacamole, chopped onions and shredded cilantro.
Recipe by Itsy Bitsy Foodies at