Huevos Rancheros


Preparation20 minutes
Cook time30 minutes
ServingsServes 6


    For the eggs and sauce:
  • 1 cup of Tomato Sauce
  • 1 cup of Diced Tomatoes with Chilies
  • 2 Tbsp of Olive Oil
  • 1 Small Onion, diced
  • 1 tsp of Chipotle Chili Powder
  • 1/2 tsp of Dried Oregano
  • 1 14-oz can of Black Beans, drained and rinsed
  • 6 Eggs
  • Salt, to taste
  • For the toppings:
  • Toasted Corn or Flour Tortillas
  • Sour Cream
  • Cheese of your choice, I like Cotija or shredded monterey jack
  • Chopped Scallions
  • Cilantro
  • Lime wedges
  • Avocado


    1) Cook the onion in the oil in a large skillet with high sides for a few minutes or until soft and translucent.

    2) Add the spices, tomato sauce, diced tomatoes, black beans, about 1/2 cup of water and a good pinch of salt, bring to a boil, cover, turn the heat down to medium low and let it simmer for about 20 minutes.

    3) Make 6 little wells in your sauce, then crack an egg, drop them in, season each one with a touch of salt, cover the pan with a lid and let them simmer for about 7 or 8 minutes or until cooked to your desired consistency.

    4) Serve with the toppings and dig right in!

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