My huevos rancheros recipe makes a contemporary take on the traditional Mexican ranch eggs. With my modern reinterpretation of this classic Mexican breakfast eggs dish, you get a little velvety egg yolk, the chilli bite of the spicy salsa, a little crunch from the corn ‘powder’, and the robustness of the refried beans with each mouthful.
This huevos rancheros recipe will make you a contemporary-styled Mexican ‘ranch eggs’ with a poached egg rather than fried eggs. Conceived over a decade ago for our Weekend Eggs recipe series on quintessential breakfast eggs dishes around the world, it still looks and feels contemporary and tastes just as delicious as the traditional Mexican breakfast dish.
We thought we’d update this Mexican huevos rancheros recipe, so more of our readers get to find it and cook it, as it’s a dish that despite its contemporary aspirations at the time, tastes like a classic. That we rebooted the Weekend Eggs series this year is a good excuse to share the recipe again – along with my easy-to-follow huevos rancheros recipe video (below) made in Mexico.
If you haven’t visited us in a while, recipes recently published in the revived breakfast eggs series include a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, and pesto scrambled eggs, and a Japanese rolled omelette recipe for tamagoyaki.
We’ve also published recipes for scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
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Published 20 August 2010; updated 30 January 20213Huevos Rancheros Recipe for a Contemporary Take on Traditional Mexican Ranch Eggs PLUS a Recipe Video
Ever since we first visited Mexico in the mid Nineties, huevos rancheros has been one of our favourite Mexican breakfast eggs dishes. I’d made it countless times in its more rustic form before creating this contemporary take on huevos rancheros in Austin, Texas, in the USA, midway through our yearlong 2010 global grand tour.
We knew we’d cook huevos rancheros for our Weekend Eggs series somewhere on that trip, but with a month scheduled in Mexico, including two weeks in each of Mexico City and San Miguel de Allende, we didn’t think it would end up being Austin. It was, and I’ll tell you why in a moment, but I did end up making the huevos rancheros recipe video (below) in our Mexico City kitchen.
Back in 2010, on our 12-month trip aimed at promoting slow, local and experiential travel, we were on a mission to inspire you all to slow down and settle into places for longer, to engage with locals and learn to cook local food, for more immersive experiences of places.
We were settling into a new destination and a new ‘home away from home’ every two weeks – although there were a few exceptions. One of those was the city of Austin in Texas as it was home to so many cool holiday rentals, so we stayed in two, each for a week at a time, both with great kitchens.
After we began eating our way around Austin, we discovered that Mexico’s favourite breakfast, huevos rancheros, was on just about every menu at any place that was even vaguely Mexican, but we found most versions there were a little light on the chilli.
As we had decided to host an Austin-themed dinner party at our second Austin holiday rental with some local friends, old and new (including Rusty Irons, the owner-concierge of the first holiday rental in Austin that we stayed at), I wanted to pay a little tribute to one of my favourite breakfast dishes, huevos rancheros, and serve it first.
As I was creating this contemporary huevos rancheros recipe for a casual get-together where I knew people would be mingling and might be standing up, I took some cues from my Venice Weekend Eggs dish, also served in a small bowl and eaten with a spoon.
I also thought that poached eggs would work better than the traditional fried eggs for a more elegant evening version of the dish. And it did. My contemporary huevos rancheros went down a treat and was such a hit with our new friends, I decided to make it my Weekend Eggs dish for Austin.
With my modern reinterpretation of this classic Mexican breakfast eggs dish, you get a little velvety egg yolk, the chilli bite of the spicy salsa, a little crunch from the corn ‘powder’, and the robustness of the refried beans with each mouthful.
Plus, the elegant version is perfect for a fancy breakfast or brunch with friends or even a lunch or dinner, which is when we served it.
When we arrived in Mexico a few days later, I loved the light in the kitchen of our Mexico City apartment so much that I decided I’d also make a short huevos rancheros recipe video, just to show you how easy my contemporary huevos rancheros is to make.
Tips to Making this Mexican Huevos Rancheros Recipe for a Modern Take on Traditional Mexican Ranch Eggs
Just a few tips to making this contemporary huevos rancheros recipe. If you don’t know the traditional Mexican ‘ranch eggs’ dish, it’s made up of two corn tortillas that are topped with two fried eggs and surrounded by a medium-strength salsa.
The egg yolks are always served soft so they can be broken and mixed with the salsa. To round the dish out – or more precisely, to help kill that hangover – it’s often served with refried beans and rice.
I remember trying to source some quail eggs for my huevos rancheros in Austin, so I could serve the whole dish on a single dessert spoon, but we ran out of time. Instead I just used the smallest eggs I could find.
Someone on social media asked what kind of tomatoes I used for the salsa. I like to use Roma tomatoes or plum tomatoes, but you can really use any sweet ripe tomato.
Huevos Rancheros Recipe for a Contemporary Take on Traditional Mexican Ranch Eggs
- 2 farm-fresh free range eggs
- 2 ripe Roma tomatoes - finely chopped
- 1 small white onion - finely chopped
- 1 or 2 cloves of garlic - crushed
- 1 small chilli - your choice of heat!
- 1 good dash of olive oil
- 4 corn tortillas - or a good couple of handfuls of corn chips, if you can’t get tortillas
- 1 tin of refried beans - no, you don’t have to make them yourself!
- 1 bunch cilantro…err coriander - finely chopped
- Over medium heat add the olive oil and then the onions to a pan.
- Start boiling water in a pan for the poached eggs.
- When the onions are translucent, add the garlic.
- Place the refried beans in a saucepan over low heat.
- Add the chili and then add the chopped tomatoes to the onions and garlic and let the sauce reduce.
- If you have fresh corn tortillas (you’re a lucky cook!) toast them in a pan.
- Blend the crisp corn tortillas (or corn chips) in a blender.
- Season the sauce as necessary. It should be a nice dark red.
- When the sauce is ready, poach your eggs.
- Place a decent scoop of refried beans in the bowls.
- Sprinkle a little of the corn ‘powder’ over this.
- Place the poached eggs on top.
- Spoon the salsa over the egg, leaving the yolk exposed.
- Sprinkle a little more corn ‘powder’ over the salsa and add the coriander!
- Looks pretty. Tastes even better.
Please do let us know in the comments below if you make our huevos rancheros recipe as we’d love to know how it turns out for you.