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Huevos Rancheros

Name: Huevos Rancheros
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 5 tomatillos, husked and halved; 2 tablespoons coarsely chopped onion; 1 to 2 serrano peppers, halved; 3 garlic cloves, peeled; 1 teaspoon chicken bouillon granules; 1 can (15 ounces) Southwest or seasoned recipe black beans, undrained; 8 large eggs; 1 cup shredded Manchego cheese; 8 tostada shells, warmed; 1/2 cup sour cream; Optional: Chopped tomato, sliced avocado and minced fresh cilantro

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Jan. 21, 2023

My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri

Huevos Rancheros Recipe photo by Taste of Home

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Ingredients

5 tomatillos, husked and halved
2 tablespoons coarsely chopped onion
1 to 2 serrano peppers, halved
3 garlic cloves, peeled
1 teaspoon chicken bouillon granules
1 can (15 ounces) Southwest or seasoned recipe black beans, undrained
8 large eggs
1 cup shredded Manchego cheese
8 tostada shells, warmed
1/2 cup sour cream
Optional: Chopped tomato, sliced avocado and minced fresh cilantro

Directions

Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally.
Meanwhile, break eggs in batches into a large skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese.
To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.

Huevos Rancheros Tips

How do you store huevos rancheros?

Store the leftover eggs and beans, covered, in the refrigerator for up to three days. The tomatillo sauce can also be kept in the refrigerator, separately, for up to a week. Keep the tostada shells tightly wrapped at room temperature for up to a week. Feel free to repurpose the leftover tostadas by using them as a base for one of these Mexican dinners under 400 calories.

What are some different toppings for huevos rancheros?

While our huevos rancheros recipe uses homemade tomatillo sauce and black beans, many versions use salsa and refried beans instead. Feel free to add your favorite taco toppings, from sliced olives and chopped peppers to crumbled queso and pickled jalapenos. Speaking of queso—did you know that queso dip isn't actually Mexican? While huevos rancheros is, learn about the "Mexican" dishes that aren't actually Mexican.

How do you make this huevos rancheros recipe diet-friendly?

This huevos rancheros recipe is a balanced dish, suitable for those watching their calorie and sodium intake. In most cases, it’s also gluten-free—just make sure to confirm that your tostadas don’t have gluten (most don't!). Double check that the bouillon is gluten-free, too. If it has gluten, simply omit it—and then this huevos rancheros recipe will be vegetarian, too. If you liked these huevos rancheros, try our Mexican breakfast bake next!

—Christine Rukavena, Taste of Home Sr. Book Editor

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 272 calories, 15g fat (7g saturated fat), 236mg cholesterol, 429mg sodium, 18g carbohydrate (2g sugars, 4g fiber), 14g protein.