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Mexican Huevos Rancheros with Salsa Roja

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salsa Roja:
  • 4 ripe Roma tomatoes
  • 1 small white onion, quartered
  • 2 garlic cloves, peeled
  • 1–2 chipotle peppers in adobo sauce (adjust for spice)
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • ½ cup water (as needed)
  • Juice of ½ lime
  • Fresh cilantro (optional, for garnish)
  • For the Huevos Rancheros:
  • 8 small corn tortillas
  • 4 large eggs
  • 1 cup refried black beans (or pinto beans)
  • 1 avocado, sliced
  • ¼ cup crumbled queso fresco (or feta cheese)
  • Fresh cilantro leaves
  • Olive oil or vegetable oil for frying
  • Lime wedges, for serving

Instructions
 

  • Step 1: Make the Salsa Roja : Preheat a skillet over medium-high heat. Roast tomatoes, onion, and garlic until lightly charred and blistered (about 5–7 minutes). Transfer them to a blender. Add chipotle peppers, cumin, smoked paprika, salt, pepper, and lime juice. Blend until smooth. Heat olive oil in a pan, pour in the blended salsa, and simmer for 5–8 minutes until slightly thickened. Add water as needed for consistency.
  • Step 2: Prepare the Tortillas : In another skillet, heat a small amount of oil over medium heat. Lightly fry each tortilla for 30–40 seconds per side until crispy but still pliable. Drain on paper towels and keep warm.
  • Step 3: Cook the Eggs : In the same pan, add a little more oil if needed. Crack the eggs carefully and fry until whites are set but yolks are still runny (sunny side up). Sprinkle a pinch of salt and pepper over the eggs.
  • Step 4: Heat the Beans : Warm the refried beans in a small saucepan over low heat. Stir in a splash of water or milk to loosen, if necessary.
  • Step 5: Assemble the Huevos Rancheros : On each plate, spread a spoonful of warm refried beans over a tortilla. Place a fried egg on top. Generously spoon salsa roja over the eggs. Garnish with sliced avocado, queso fresco, and cilantro. Serve immediately with lime wedges.