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Huevos Rancheros Recipe


4 - 7-inch corn tortillas,
8 large eggs,
1 can black beans (475 gr.),
4 roma tomatoes, diced,
1 onion, finely chopped,
2 chillis, chopped,
1 Tbsp. fresh cilantro, chopped,
1 avocado, pitted and sliced,
1 lime, juiced,
3 Tbsp. vegetable juice,
the tip of a teaspoon garlic powder,
1 pinch fresh thyme,
salt and pepper to taste,
smoked jalapeno havarti cheese (optional),
2 Tbsp. olive oil, vegetable oil.


Huevos Rancheros means "eggs ranchers style" and they are very delicious popular snack in Mexico and the southern US.
Heat the olive oil in a large skillet and saute the onion, diced tomatoes, chillis. In about 4 minutes add the vegetable juice, garlic powder, fresh thyme and cilantro and reduce the ranchero sauce to the desired consistency. Season to taste with salt and pepper. Heat the black beans in a microwave and drizzle the lime juice over them. Fry the corn tortillas in some vegetable oil until golden and crispy and place them over tissue paper to drain the excess oil. Fry the eggs over-easy. Place one tortilla for a plate, share the black beans over the four tortillas, top with an avocado circle each, add tho eggs on top of each portion and finish with the ranchero sauce. Decorate with some fresh frisee lettuce. If using cheese with your huevos rancheros, put the grated cheese under the beans.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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