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2 servings


0 hours 15 mins


0 hours 30 mins


0 hours 45 mins

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4 Corn Tortillas

1 Cup Black Beans, rinsed and drained if from can

4 Eggs

Ranchero Sauce (recipe below)

Cooked Chorizo crumbles

Pico de Gallo (recipe below)

2 Tbsp. Crumbed Queso fresco cheese

1/2  Avocado, Sliced

Parsley, chopped (optional)

1 Lime, cut into wedges

Cooking spray

Ranchero Sauce

1 Tbsp. olive oil

1 medium yellow onion, chopped

1 jalapeno pepper, seeds and veins removed, chopped

4 cloves garlic, chopped

14.5 Oz. can diced tomatoes

12 Oz. Roasted bell peppers, drained and chopped

1 Cup chicken broth

1 Tsp. Guajillo powder

1 Tsp. chipotle powder

1 Tsp. Mexican oregano (regular oregano is fine)

1 Tsp. cumin

2 Tbsp. Brown sugar

¼ Tsp. Liquid Smoke

1 Cup heavy cream

Salt and pepper to taste

Pico De Gallo

1 Medium tomato, cut and seeded then chopped

1 Tbsp. chopped onion (or green onion)

½ Jalapeno, seeded and finely chopped

Zest of Lime and juice of line

Salt & Pepper


1. Make the Ranchero sauce. Add the olive oil to a stock pot. When heated, add the onion and jalapeno pepper and sauté until vegetables are soft – about 2 minutes. Add the garlic and stir into the mixture for about one minute.

2. Add the diced tomatoes and bell peppers, chicken broth and all the seasonings including the liquid smoke. Stir everything together and bring to a rapid simmer. Lower the heat and cook for about 15 minutes. Taste and add salt and pepper to taste.

3. Add the mixture to a blender and blend until smooth. Add back to the pot and add the cream. Stir until warm. Taste again and add more salt and pepper if needed.

4. This makes about 3 1/2 cups and will keep in the refrigerator for days. Use as much as you like to top this dish but usually about ¼ cup (four heaping tablespoons works great).

5. Make the Pico de Gallo by mixing everything in a small bowl. Season with salt and pepper to taste. Put to the side. 

6. In a small saucepan, add the black beans and a couple of tablespoons of water and heat until the beans are nice and hot. Add salt and pepper if need…taste to be sure. (If the beans need a little more water, just add. You don’t want the beans to get dry while heating them through.)

7. In a small skillet, cook the chorizo until hot and crispy. Keep warm on the stove until ready to plate.

8. Spray a large skillet with cooking spray and add about 1 teaspoon of olive oil and cook until real hot. (Note:  the olive oil is optional but will crisp up the tortillas nicely.)  Add the corn tortillas and cook until crisp (about one minute) and then turn and cook on the other side. Drain on a paper towel to remove excess oil. (At this point, you can hold your warm tortillas in a 200-degree oven to keep hot until ready to assemble your dish.)

9. In the same skillet you used to crisp your tortillas, you can cook your sunny side up eggs. Heat a little olive oil then crack your eggs in the pan. Sprinkle with salt and pepper. When the edges of the eggs are cooked and a little crispy and the whites of the egg are cooked through, you are ready to assemble your dish.  While sunny side up eggs are traditional, I have family members who will not eat them…they want their eggs cooked through.  So for them, I scramble some eggs and they are very, very happy.  So, what ever floats your Ranchero boat works!

10. Plate two of the warm tortillas on a plate. Top each with about ¼ cup of the hot black beans (Be sure you drain them first. You don’t want any cooking water on the tortillas.) Add about 2 – 4 tablespoons of the cooked chorizo and top each with a fried egg. Add the ranchero sauce and the crumbed queso fresco and a couple of tablespoons of the Pico de gallo. Serve a lime wedge on the side along with ½ sliced avocado.

NOTES:  There are lots of steps to this dish and every one of them is worth it because the results are delicious. My girlfriend and I had taken a trip to Napa and she told me that the Huevos Rancheros she had at the Marriott Hotel in Napa were the best she ever had. That was enough to inspire me to make the dish. Once I started researching how to make the dish, I quickly discovered both corn tortillas and flour tortillas are acceptable. Both refried beans and black beans are just fine. Cheese and avocado were sometimes used and the possibilities for ranchero sauce were endless. Just how spicy you like it is completely up to your palette. I did call the chef at that Marriott and he was charming but didn’t shed a lot of light on the “best Huevos Rancheros” Chrissy had ever had but I played with the recipe and after multiple attempts (and Chris’s final taste test and approval) this is the one I liked best. I settled on the more traditional corn tortillas and used black beans rather than refried because that was my preference. While I like a little heat, I’m not a big fan of scorching heat so feel free to up the spice, increase the jalapenos or leave as is. By now you know, all recipes are flexible so make this your own. This recipe should get you started.

You are going to have left over sauce and you are going to want to use it.  Check out my recipes for Mini Shrimp Tacos and my Rancheros burgers – delicious!

Chris thanks for the inspiration and motivation to make the dish. It is now a favorite.  Where to next, Chrissy?  We need more food inspirations!

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ROTISSERIE CHICKEN: 13 recipes to make fast and easy meals

13 of my favorite go-to recipes using store bought rotisserie chicken are included in this FREE ecookbook. From soup to salad, with pasta and pot pies in between, there is something for everyone.


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