- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 1 cup
- 2 cloves
- 3 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ cups
Process
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Make the ranchero sauce: In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 0.5 of the white onion, the jalapeño pepper, and the garlic. Cook until softened, about 3 minutes.
Add the tomatoes, ground cumin, 0.5 teaspoon of salt, and the black pepper. Cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 8 minutes. Transfer to a blender and blend until smooth. Set aside.
In a small saucepan, warm the refried beans over low heat, adding a splash of water if needed to keep them creamy. Keep warm.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Fry the corn tortillas one at a time for about 15 seconds per side until soft and lightly blistered. Drain on paper towels. Keep warm.
In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 2 to 3 minutes. Season with the remaining 0.5 teaspoon of salt.
To serve, place two tortillas on each plate. Spread each tortilla with a generous layer of refried beans. Top with a fried egg and spoon the ranchero sauce over the eggs.
Garnish with the remaining white onion, the avocado slices, and the fresh cilantro. Serve immediately.
Kitchen notes
Kitchen notes
- The biggest mistake is blending hot sauce in a tightly sealed blender - steam expands and can blow the lid off. Remove the center cap and cover with a folded towel, or let the sauce cool for 5 minutes before blending.
- For runny yolks with fully set whites, fry eggs over medium heat, not high. If the whites still look raw after 2 minutes, cover the pan for 30 seconds - the trapped steam sets them without overcooking the yolk.
- Fry tortillas just until pliable and lightly blistered, about 15 seconds per side. Over-frying makes them stiff and they will crack when you fold or bite them.
- Warm the refried beans before assembling and keep them loose with a splash of water. Cold or thick beans are hard to spread and make the tortillas tear.
Substitutions
- refried-beans→black beans mashed with a fork and warmed with a little vegetable oil and salt
- jalape-o-pepper→1/4 teaspoon red pepper flakes or a few slices of serrano pepper
- fresh tomatoes→1.5 cups canned crushed tomatoes, drained slightly
- corn tortillas→flour tortillas, fried for 10 seconds per side until soft
Storage & reheating
Store leftover ranchero sauce and refried beans separately from the eggs and tortillas in airtight containers in the fridge for up to 3 days. The sauce and beans can be frozen in freezer-safe bags for up to 2 months; thaw overnight in the fridge. To reheat, warm the sauce and beans in a saucepan over medium-low heat with a splash of water until steaming, about 5 minutes. Fry fresh eggs and tortillas just before serving - reheated eggs turn rubbery and tortillas become soggy. If you must reheat assembled leftovers, place them in a 160°C oven for 5 minutes, but the eggs will be fully cooked.
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FAQ
The questions we get asked most
Why did my ranchero sauce turn out bitter?
Bitter sauce usually comes from scorching the garlic or cumin. Cook the onion, jalapeño, and garlic only until softened, about 3 minutes, and add the cumin with the tomatoes so it blooms without burning. If the sauce tastes bitter, stir in a pinch of salt and a teaspoon of vegetable oil to round it out.
Can I make the sauce and beans ahead of time?
Yes. Make the ranchero sauce and warm the refried beans up to 3 days ahead, then cool and refrigerate in separate airtight containers. Reheat both gently on the stovetop with a splash of water before assembling. Fry the tortillas and eggs fresh so they stay crisp and runny.
How do I know when the fried eggs are done?
The eggs are ready when the whites are fully opaque and set but the yolks still jiggle slightly when you nudge the pan, about 2 to 3 minutes over medium heat. If you prefer firmer yolks, cook 1 minute longer or cover the pan for 30 seconds. Avoid high heat, which makes the edges brown and tough.
Can I use canned tomatoes instead of fresh?
Yes. Substitute 1.5 cups of canned crushed tomatoes for the 3 fresh tomatoes, but drain them slightly so the sauce does not become watery. Simmer for 6 to 8 minutes instead of 8, since canned tomatoes break down faster. Taste and adjust salt because canned tomatoes are already salted.
Why are my tortillas soggy or falling apart?
Soggy tortillas happen when the beans are too wet or the tortillas are not fried long enough to create a barrier. Fry each tortilla 15 seconds per side until lightly blistered, and keep the refried beans thick - drain any excess liquid before spreading. Assemble just before eating so the tortillas do not sit under the sauce.
Can I freeze the assembled huevos rancheros?
Freezing assembled huevos rancheros is not recommended because the fried eggs become rubbery and the tortillas turn mushy. Instead, freeze the ranchero sauce and refried beans separately for up to 2 months, then thaw overnight in the fridge. Fry fresh tortillas and eggs the day you serve.
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