Huevos Rancheros Easy Recipe

Huevos Rancheros is a hearty Mexican breakfast featuring eggs nestled in a rich tomato sauce, accompanied by black beans and bacon. It is served with corn tortillas, avocados, cheese, limes, and cilantro, making it a satisfying meal to start the day. Huevos rancheros translates to “rancher’s eggs,” and this traditional rural Mexican dish, consisting of eggs, beans, and a rich sauce, eaten with tortillas, is considered the best Mexican breakfast.

huevos rancheros in a pan, corn tortillas, avocado, and cojita cheese

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Huevos Rancheros Recipe

The magic lies in the rancheros sauce, which can be thought of as a cross between enchilada sauce and cooked tomato salsa. The thick-cut bacon provides robust, meaty flavor that forms the base, while the combination of onions, tomatoes, and seasoning creates a rich foundation. The eggs cook gently in the sauce, absorbing flavors while maintaining perfect texture. This one-skillet approach allows all components to meld together beautifully.

Ingredients

For the Rancheros Sauce:

  • Thick-sliced bacon – Provides robust, meaty flavor base and essential fat for cooking
  • Red onion – Adds sweetness and aromatic depth when sautéed
  • Green onions – Contributes mild onion flavor and bright color
  • Canned unsalted diced tomatoes – Forms the sauce foundation with rich tomato flavor
  • Canned black beans – Adds protein, fiber, and earthy flavor
  • Fresh cilantro – Provides bright, herbaceous flavor throughout the sauce

For Seasoning:

  • Sazón Goya con Azafrán seasoning mix – Creates authentic flavor with saffron’s distinctive taste and color
  • Salt – Enhances all flavors, use sparingly due to the seasoning mix salt content
  • Ground black pepper – Adds gentle heat and aromatic spice

For the Eggs:

  • Fresh eggs – The star protein that cooks gently in the flavorful sauce

For Serving:

  • Corn tortillas – Traditional accompaniment for authentic presentation
  • Avocados – Add creamy richness and healthy fats
  • Limes – Provides bright acidity to balance rich flavors
  • Cotija cheese – Contributes sa alty, crumbly texture
  • Fresh cilantro – Garnishes with fresh herb flavor
  • Crema fresca – Adds cooling, tangy creaminess
huevos rancheros ingredients

Storage & Reheating Instructions

  • Refrigerator Storage: Store leftover sauce separately from eggs in airtight containers for up to 3 days. Cooked eggs don’t store well and should be consumed immediately.
  • Reheating Method: Gently reheat the sauce in a saucepan over low heat, stirring frequently. Add a splash of water if needed to restore consistency. Fresh eggs should be cooked into the reheated sauce.
  • Freezing: Sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze cooked eggs.
huevos rancheros topped with crema fresca and bacon

How to Make Huevos Rancheros

  • Cut bacon slices into ½-inch pieces.
  • Heat a large saucepan over medium heat.
  • Fry bacon until crispy.
    frying bacon pieces for huevos rancheros
  • Use a slotted spoon to transfer cooked bacon to a plate. Drain all but 2 tablespoons of the grease from the pan.
    crispy cooked bacon pieces on a plate
  • Sauté red onions and the dark green parts of green onions until they start to wilt and sweat.
    cooking onions for huevos rancheros
  • Add Saźon Goya seasoning and stir well.
    Sazon seasoning added to cooked onions in a pan
  • Add diced tomatoes, bacon, and cilantro. Stir to combine.
    adding bacon and cilantro to tomato sauce for huevos rancheros
  • Let the sauce simmer for 10 minutes over medium heat.
    bacon and tomato sauce for huevos rancheros
  • Add black beans and mix well.
    adding black beans to tomato sauce for huevos rancheros
  • Simmer the sauce for 15 to 20 minutes over medium heat until the liquid has reduced and the sauce has thickened.
    tomato sauce with black beans and bacon for huevos rancheros in a pan
  • Season with salt and pepper to taste. 
  • Use a ladle to make indentations in the sauce, spaced 1-inch apart.
    indentations in the sauce for huevos rancheros
  • Gently crack an egg over each indentation.
    raw eggs in the sauce for huevos rancheros
  • Lower the heat and cover the pan with a lid.
  • Reduce heat and simmer for 4 to 6 minutes for runny yolk or 8 to 10 minutes for firm yolk.
    overhead view of huevos rancheros in a pan
  • Remove the pan from the heat.

How to Serve Huevos Rancheros

  1. Heat corn tortillas in a skillet or according to the package instructions.
  2. Place a tortilla on a plate.
  3. Scoop one egg with sauce onto the tortilla.
    spooning huevos rancheros on a corn tortilla
  4. Serve with crema fresca, cotija cheese, crispy bacon, cilantro, green onions, lime wedges, and avocado slices on the side. 
huevos rancheros on a plate and in a pan

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huevos rancheros in a pan, corn tortillas, avocado, and cojita cheese

Huevos Rancheros Easy Recipe

Make authentic Huevos Rancheros with eggs in thick tomato sauce, black beans, and bacon. Perfect Mexican breakfast with tortillas!
5 from 5 votes
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Course: Breakfast
Cuisine: Mexican
Keyword: Huevos Rancheros
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 537kcal

Ingredients

  • 1 pound thick-cut bacon
  • 4 green onions chopped, Reserve 1/2 cup of white parts for garnish
  • 1 cup chopped red onion
  • 2 (28) ounce unsalted diced tomatoes, with juices
  • 1 cup canned black beans rinsed and drained
  • 3/4 cup cilantro (stems and leaves) chopped and divided into stems and leaves
  • 3 packages Goya Sazon seasoning with Azafran seasoning mix
  • 8 eggs
  • salt and pepper to taste

Garnish

  • 2 avocados halved and sliced
  • 1/2 cup cotja cheese crumbed, see notes for substitutions
  • 1/2 cup green onions white and light parts chopped
  • 1/4 cup cilantro leaves
  • 8 corn tortillas
  • 1/2 cup Mexican crema or sour cream

Instructions

  • Heat the pan over medium heat. When the pan is warmed, fry the bacon. When the bacon slices look crispy, transfer them onto a plate/bowl with a slotted spoon and set aside.
  • Drain the bacon grease from the pan (can be saved in a jar for future use), leaving approximately 2 tablespoons in the pan.
  • Return the pan to the stovetop. Add the red onion and the dark green parts of the green onions. Sauté until they start to wilt and sweat. Add the Goya Sazón seasoning and stir well.
  • Once the onions are translucent, add the diced tomatoes (including juices), 2/3 of the bacon, and 1/2 cup of chopped cilantro and mix well. Let the sauce simmer for 10 minutes (uncovered) over medium heat.
  • Add the black beans and mix well. Simmer the sauce for 15-20 minutes (uncovered) over medium heat until the liquid has reduced and the sauce has thickened. Season with salt (if necessary – see notes) and pepper to taste.
  • Take a ladle and use the bottom part of the bowl to make indentations in the sauce, spaced 1" apart. Gently crack one egg over each indentation.
  • Lower the heat and cover the pan with a lid. Let simmer for 4-6 minutes for runny yolks or 8-10 minutes for yolks that are more set.
  • Remove pan from the heat and keep warm.
  • To serve, heat the corn tortillas on a frying pan or griddle over medium heat for about 90 seconds to 2 minutes on each side. Place a tortilla on each plate.
  • Scoop one egg with sauce (careful not to break the yolk) onto the tortilla.
  • Garnish with Mexican Crema, crumbled cotija cheese, crispy bacon, cilantro, green onions, a squeeze of lime juice. Serve avocado slices on the side.

Nutrition

Calories: 537kcal | Carbohydrates: 29g | Protein: 20g | Fat: 39g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 715mg | Potassium: 810mg | Fiber: 8g | Sugar: 5g | Vitamin A: 821IU | Vitamin C: 20mg | Calcium: 180mg | Iron: 3mg

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Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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