Huevos Rancheros

The combination of cooked salsa and runny eggs is sure to start your day off right

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If you don't think you have time in the morning for a well-made breakfast, these huevos rancheros from Jane Hornby's Simple & Classic is here to put an end to those thoughts. Take the 30 minutes you likely spend on a scroll through Instagram and put that time towards something a bit more rewarding, like this filling (and vegetarian) breakfast. Hornby suggests serving the dish with flour tortillas, but if you prefer corn—or tortilla chips, or a simple piece of toast—feel free to go your own way.

Recipe adapted from Simple & Classic by Jane Hornby

Huevos Rancheros
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Learn how to make huevos rancheros, a classic breakfast recipe that combines warm salsa, cooked eggs and tortillas for a filling vegetarian dish.
Prep Time
Cook Time
Total time: 35 minutes
  • 1 onion
  • 1 red bell pepper
  • ½ green chile
  • 1 large clove garlic
  • 1 tablespoon vegetable or sunflower oil
  • 1 small bunch cilantro
  • 1 teaspoon ground cumin
  • One 14-ounce can diced or chopped tomatoes
  • 1 teaspoon chipotle paste
  • One 14-ounce can pinto beans, drained
  • 2 large eggs
  • Salt and pepper, to taste
Optional Ingredients
  • Soft flour tortillas, to serve (optional)
  1. Halve and slice the onion, then seed and chop the bell pepper into chunky pieces. Slice the chile (leave the seeds in if you like it hot) and crush the garlic. Heat a medium ovenproof skillet or frying pan over low heat, then add the oil. After 30 seconds, add the vegetables and stir well.
  2. Cook the vegetables gently for 10 minutes or until softened.
  3. While the vegetables soften, finely chop the stems from the cilantro. Stir the stems and the cumin into the pan, then cook for another 3 minutes, until it smells fragrant. Stir the tomatoes, chipotle paste, and pinto beans into the pan, then simmer for 5 minutes or until the tomato juices have thickened a little. Season with salt and pepper. Preheat the broiler to medium.
  4. Crack an egg into a small cup. Use a spoon to make 2 hollows in the beans, then slide the egg into one of them. Repeat with the second egg.
  5. Cover the pan with a lid, then cook gently for 5 minutes, until the eggs are cooked underneath but still a little wobbly on the top. To finish cooking the tops, put the pan under the broiler for 1 to 2 minutes, depending on how you like them.
  6. To serve the dish, coarsely chop the cilantro leaves and sprinkle them over the pan. Good with warmed flour tortillas.
Calories per Serving 459
Total Fat 14.6 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Cholesterol 186.0 mg
Total Carbohydrates 61.9 g
Dietary Fiber 18.4 g
Total Sugars 12.7 g
Sodium 1,416.4 mg
Protein 24.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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