Why You’ll Love This Recipe

I really enjoy how layered yet simple this recipe is. I love the way the salsa roja builds deep flavor with just a few ingredients, and how easy it is to create crisp tostada-style tortillas right in the oven. The refried beans add heartiness, and the runny-yolk eggs bring everything together. I also appreciate how customizable this dish is—perfect for weekday breakfasts, weekend brunch, or even a light dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salsa
2 Tbsp. neutral oil
1 small white or yellow onion, finely chopped
1/2 tsp. (or more) kosher salt
1 jalapeño, seeded if desired, finely chopped
3 garlic cloves, finely chopped
1 (14.5-oz.) can fire-roasted diced tomatoes
1/4 cup water
1 Tbsp. fresh lime juice

Huevos Rancheros
4 (6″) corn tortillas
3 Tbsp. (or more) neutral oil, divided
Kosher salt
1 (14.5-oz.) can refried beans
1 Tbsp. water
4 large eggs
Sliced avocado (optional), crumbled cotija (optional), and 1/4 cup torn fresh cilantro, for serving

Directions

To make the salsa, I heat the neutral oil in a large skillet over medium heat. I add the finely chopped onion, season it with salt, and cook for about 7 minutes until it becomes translucent and sweet. I stir in the jalapeño and garlic, cooking for another 1–2 minutes until fragrant.

I pour in the fire-roasted tomatoes and water, bringing the mixture to a simmer. I continue simmering for 8–10 minutes, mashing the tomatoes as they soften until the sauce thickens into a chunky salsa. I transfer it to a blender or food processor and pulse until it’s mostly smooth but still slightly chunky. I stir in the lime juice, adjust the salt, and keep the salsa warm.

For the tortillas, I preheat the oven to 400°F and arrange the tortillas on a baking sheet. I brush both sides with about 1 tablespoon of oil and bake for 4 minutes. I flip them and bake for another 4–5 minutes until crisp, then sprinkle with a little salt.

While the tortillas bake, I warm the refried beans in the same skillet I used for the salsa. I add 1 tablespoon of oil and the beans, breaking them apart with a spoon. I stir in 1 tablespoon of water and cook just until bubbling, then cover to keep warm.

To fry the eggs, I heat 1 tablespoon of oil in a large nonstick skillet over medium heat. I crack the eggs into a bowl first, then pour them gently into the pan, seasoning lightly with salt. I cook the eggs undisturbed for 3–4 minutes until the whites are set and the yolks are runny. If the tops of the whites need help setting, I add 1 tablespoon of oil and spoon some of it over the whites to finish cooking. I divide the eggs into four portions.

To assemble, I spread 1/4 cup of the warm refried beans over each crispy tortilla. I place a fried egg on top, spoon the warm salsa over it, and finish with cilantro, cotija, and avocado if I’m using them.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Total Time: 55 minutes

Variations

I sometimes scramble the eggs instead of frying them for a softer texture.
For a heartier version, I add roasted sweet potato cubes or breakfast potatoes underneath the beans.
I also enjoy adding pickled red onions, fresh radish slices, or a drizzle of hot sauce on top.
If I want extra smoky flavor, I replace the jalapeño with a chipotle chile in adobo.

Storage/Reheating

I store leftover salsa and beans in airtight containers for up to 3 days.
The tortillas stay crisp at room temperature in a sealed bag for 2–3 days.
To reheat, I warm the beans and salsa on the stovetop and crisp the tortillas briefly in the oven. I always fry fresh eggs right before serving.

FAQs

Can I use flour tortillas?

I prefer corn because they crisp into tostadas better, but flour can work if cooked longer.

Can I use homemade refried beans?

Yes, I use either homemade or canned.

Can I make the salsa ahead?

Yes, I prepare it up to 3 days in advance.

How do I keep eggs from sticking?

I use a well-oiled nonstick skillet.

Can I make this less spicy?

I seed the jalapeño or use only half.

How do I make it spicier?

I leave in the seeds or add hot sauce on top.

Can I blend the salsa completely smooth?

Yes, but I prefer some texture.

Can I air-fry the tortillas?

Yes, I crisp them at 375°F until golden.

Can I add cheese?

Cotija or queso fresco taste great on top.

Can I double the recipe?

Yes, I simply crisp more tortillas and make extra salsa.

Conclusion

I love making huevos rancheros because it brings together crisp tortillas, creamy beans, runny yolks, and bright homemade salsa in the most satisfying way. Whether I prepare it for a special brunch or a simple morning at home, it always feels fresh, flavorful, and completely comforting.