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Huevos Rancheros

  • Meals
  • Protein-packed
0/5 - 0 Ratings
Cook Time

Sunny organic eggs with gorgeous golden yolks on warm, toasty tortillas bathed in salsa? Yes! Huevos Rancheros is a classic breakfast dish that’s hearty and healthy, and so good you’ll want to eat it for lunch and dinner, too.

By: The Delicious Life


  • 2 tablespoons grapeseed or other neutral-flavored cooking oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 large tomatoes, chopped, plus any juices on cutting board
  • 1/4 teaspoon salt
  • 4 6-inch tortillas
  • 1 cup black beans, lightly mashed with a fork
  • 4 large Pete and Gerry’s Organic Eggs, sunny side up
  • 1 avocado, thinly sliced
  • 1/4 cup queso fresco
  • Optional garnishes: fresh or pickled jalapeños, fresh chopped cilantro, pickled onions


Make the salsa:

Step 1

Heat grapeseed oil in pan with high sides over medium heat. Add onions and cook until onions are soft.

Step 2

Add garlic and cook until fragrant, about 3 minutes.

Step 3

Add chopped tomatoes, along with any juice from the cutting board.

Step 4

Stir, bring to a boil, then lower heat and simmer until tomatoes are soft, about 20 minutes. Season with salt.

Assemble the huevos rancheros:

Step 1

Toast tortillas until crisp and browned in a toaster or toaster oven on high (if you don’t have a toaster/toaster oven, you can “toast” tortillas in a hot cast iron skillet or other frying pan over high heat).

Step 2

Place 2 tortillas per serving on serving plates.

Step 3

Spread black beans over tortillas. Spoon cooked salsa over black beans.

Step 4

Slip sunny side up eggs over salsa, then top eggs with avocado slices, queso fresco, and garnishes. Serve with additional salsa and optional garnishes on the side

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