huevos rancheros on a plate
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tomatoes and peppers in a pot
sauce in a blender
creamy sauce in pot

Next, make your pico de gallo by mixing the chopped tomatoe, onion and jalapeno in a small bowl.  Add the zest and juice of a lime and some salt and pepper.

In a small saucepan, heat up the black bean in a little water until nice and hot.  Keep them warm on the back burner while you pull the rest of the dish together.  Keep them in liquid…you don’t want them to dry out.

pico de gallo in a bowl

Then, in a small skillet, cook the chorizo until hot and crispy.  Keep it warm on the stove while you cook the rest.

chorizo cooking in skillet

Spray a large skillet with cooking spray and add about a teaspoon of olive oil.  Let it get real hot.  Add the corn tortillas and cook until crisp (about one minute) then flip them and cook on the other side for a minute.  Plate on a plate lined with paper towel to absorb excess oil.

You can keep these in a warm 200 degree F. oven until you are ready assemble the dish.

corn tortillas cooking in skillet

In the same skillet you cooked the tortillas in, you can cook your sunny side up eggs.  Just heat a little olive oil in the skillet than crack your eggs into the pan.  Sprinkle with salt and pepper.

When the edges of the eggs are cooked and look a little crispy and the whites of the egg are solid white, the eggs are done.  NOTE:  My mom won’t eat a sunny side up egg…it must be scrambled.  So, I substituted scrambled eggs for her dish.  As always, make this dish your own.  Have fun with it and substitute where you need to.

Assemble your dish.  Be sure you have your crumbled queso fresco, lime wedges and sliced avocado ready to go.

crumbled queso, avocado and cut limes on a board

To assemble the dish, place two warm tortillas on a plate.  Top each with about 1/4 cup of the hot black beans (be sure they are drained well).  Top with 2-4 tablespoons of the cooked chorizo and then top each with an egg (or scrambled eggs if you must).  Top that with the ranchero sauce, crumbled queso fresco, a little Pico de Gallo and a wedge of lime and 1/2 a sliced avocado on the side.  This is a feast you won’t soon forget.  A delicious and filling Mexican treat.  Enjoy!

finished dish with scrambled eggs
huevos rancheros plated with sunny side up eggs
huevos rancheros on a plate

Chrissy’s Huevos Rancheros

These Huevo Rancheros usw the best rancheros sauce I've ever tasted or made. Delicious veggies and spices combine to make this hearty breakfast spectacular. Corn tortillas, cheese, eggs, chorizo and avocado create the perfect bite.
5 from 1 vote
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Course Brunch
Cuisine Mexican
Servings 2 Served
Calories 696 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • 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


  • 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


  • 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.
  • 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.
  • 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.
  • 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).
  • Make the Pico de Gallo by mixing everything in a small bowl. Season with salt and pepper to taste. Put to the side.
  • 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.)
  • In a small skillet, cook the chorizo until hot and crispy. Keep warm on the stove until ready to plate.
  • 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.)
  • 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!
  • 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.


Calories: 696kcalCarbohydrates: 63gProtein: 12gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 137mgSodium: 3282mgPotassium: 1031mgFiber: 9gSugar: 26gVitamin A: 3788IUVitamin C: 114mgCalcium: 322mgIron: 7mg
Keyword brunch, eggs, healthier choice brunch, mexican
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