Go Back
+ servings
Huevos Rancheros Recipe for a Contemporary Take on Traditional Mexican Ranch Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
Print Recipe
5 from 2 votes

Huevos Rancheros Recipe for a Contemporary Take on Traditional Mexican Ranch Eggs

My huevos rancheros recipe makes a contemporary take on the traditional Mexican ranch eggs. With my 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 elegant version is ideal for a fancy breakfast or brunch with friends and it comes together quickly.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Mexican
Servings: 2
Calories: 514kcal
Author: Terence Carter


  • 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.



Serving: 1g | Calories: 514kcal | Carbohydrates: 70.8g | Protein: 24.3g | Fat: 16.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 12.9g | Trans Fat: 0.1g | Cholesterol: 235mg | Sodium: 849mg | Fiber: 43.7g | Sugar: 5.7g