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    Home » Breakfast Recipes

    July 22, 2021

    Huevos Rancheros

    Jump to Recipe

    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. 

    a pan with eggs, beans, tomatoes and bell pepper, garnished with coriander and lime wedges. Toasted bread on the top right corner and a bowl with more coriander on the top left corner

    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.

    A pan with huevos rancheros in tomato sauce, bell peppers, coriander and lime wedges

    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.

    A pan with eggs in tomato sauce, bell peppers, coriander and lime wedges

    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!
    Close up of a pan with eggs in tomato sauce, bell peppers, coriander and lime wedges

    More breakfast recipes

    • Homemade Waffles
    • Chocolate Chia Pudding
    • Japanese Fluffy Pancakes
    a pan with huevos rancheros, beans, tomatoes and bell pepper, garnished with coriander and lime wedges. Toasted bread on the top right corner and a bowl with more coriander on the top left corner

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

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    A pan with eggs in tomato sauce, bell peppers, coriander and lime wedges

    Huevos Rancheros

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    • Category: Breakfast
    • Method: Cook
    • Cuisine: Mexican
    • Diet: Vegetarian
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    Description

    These huevos rancheros are easy to make, super filling, and so flavorful! Serve for breakfast, lunch, or dinner with chopped cilantro on top and sliced bread on the side.


    Ingredients

    Scale
    • 5 eggs
    • 2 garlic cloves, minced
    • 1 tbsp olive oil
    • 1 onion, chopped
    • ½ cup chopped red bell pepper (80 g)
    • ½ cup chopped green bell pepper (80 g)
    • 1 can peeled tomatoes, chopped
    • 2 tbsp tomato puree
    • ½ cup water (120 ml)
    • ¼ cup white wine (60 ml)
    • ¼ tsp salt
    • 1 pinch black pepper
    • 1 can beans (400 g)
    • chopped cilantro to garnish (optional)
    • sliced bread, to serve

    Instructions

    1. Heat a large pan or skillet over medium heat and drizzle a little bit of oil. 
    2. Saute the garlic and onion for 2 minutes or until softened.
    3. Add the chopped bell peppers and saute for 5 minutes.
    4. Add the canned tomatoes, tomato puree, and mix to combine.
    5. 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.
    6. Add the beans, water, season with salt and pepper, bring to a boil and cook for 5 minutes to reduce the sauce. Stir occasionally.
    7. Low the heat, make small wells in the bean mix, and add the eggs.
    8. 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!

    Keywords: huevos rancheros, Mexican breakfast

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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