These huevos rancheros are flavorful, easy to make, and one of the best Mexican breakfast recipes! Serve this dish for breakfast or brunch with some toasted bread on the side.
Why is it called huevos rancheros?
Huevos rancheros mean “eggs ranch-style” because it’s a Mexican breakfast dish typically served at Mexican farms.
Ingredients for this recipe
Eggs: The start ingredient!
Beans: Use canned beans. Any bean type works with this recipe.
Onion: Use chopped onion for extra flavor.
Garlic: For extra flavor.
Tomato: Use canned tomatoes and tomato puree for a thicker sauce.
Bell peppers: Use green bell pepper and red bell pepper for a colorful dish.
Cilantro: Garnish with chopped cilantro on top.
White wine: Use dry white cooking wine for extra flavor. Don’t worry about the alcohol. It will evaporate while cooking.
Water: For cooking.
Seasoning: Use salt and black pepper for seasoning.
How to make this recipe
Heat a large pan or skillet over medium heat and drizzle a little bit of oil. Saute the garlic and onion for 2 minutes or until softened. Add the chopped bell peppers and saute for 5 minutes.
Then, add the canned tomatoes, tomato puree, and mix to combine. Pour the white wine into the pan, stir and let it cook for 5 minutes until the alcohol has evaporated. Stir often to prevent burning.
Next, add the beans, water, season with salt and pepper, bring to a boil and cook for 5 minutes to reduce the sauce. Stir occasionally.
Low the heat, make small wells in the bean mix, and add the eggs. Cover with a lid and let the eggs cook for 4 to 5 minutes or until cooked to your taste.
Serve your huevos rancheros with chopped cilantro on top and sliced bread on the side.
Tips for making this recipe
- How long to store in the fridge: Keep the leftovers in the refrigerator for up to 3 days. Store in a glass container.
- Cook the eggs to your liking: Cook less time for a yellow runny yolk or leave more time in the heat to thoroughly cook the yolk.
- Don’t wait too long to eat: This dish is best when served warm, so when ready, don’t wait too long to eat!
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Huevos Rancheros
Ingredients
- 5 eggs
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 onion chopped
- 1/2 (80g) cup chopped red bell pepper
- 1/2 cup chopped green bell pepper 80 g
- 1 can peeled tomatoes chopped
- 2 tbsp tomato puree
- 1/2 cup water 120 ml
- 1/4 cup white wine 60 ml
- 1/4 tsp salt
- 1 pinch black pepper
- 1 can beans 400 g
- chopped cilantro to garnish optional
- sliced bread to serve
Instructions
- Heat a large pan or skillet over medium heat and drizzle a little bit of oil.
- Saute the garlic and onion for 2 minutes or until softened.
- Add the chopped bell peppers and saute for 5 minutes.
- Add the canned tomatoes, tomato puree, and mix to combine.
- Pour the white wine into the pan, stir and let it cook for 5 minutes until the alcohol has evaporated. Stir often to prevent burning.
- Add the beans, water, season with salt and pepper, bring to a boil and cook for 5 minutes to reduce the sauce. Stir occasionally.
- Low the heat, make small wells in the bean mix, and add the eggs.
- Cover with a lid and let the eggs cook for 4 to 5 minutes or until cooked to your taste. Serve your huevos rancheros with chopped cilantro on top and sliced bread on the side.
Notes
- How long to store in the fridge: Keep the leftovers in the refrigerator for up to 3 days. Store in a glass container.
- Cook the eggs to your liking: Cook less time for a yellow runny yolk or leave more time in the heat to thoroughly cook the yolk.
- Don’t wait too long to eat: This dish is best when served warm, so when ready, don’t wait too long to eat!
I’m sorry but I don’t feel this can be called huevos rancheros. This is more like a Spanish shakshuka….just my opinion. Your food looks beautiful & delicious, nonetheless.
Hi Claire! Thank you for your feedback!