📝 About This Recipe
Huevos Rancheros, or 'ranchers' eggs,' is a quintessential Mexican breakfast originally designed to fuel farm workers through a long morning. This gluten-free version features golden, lightly crisped corn tortillas layered with savory black beans, perfectly fried eggs, and a vibrant, homemade ranchero sauce. The magic lies in the contrast between the runny, rich egg yolks and the bright, spicy kick of the simmered tomato and chili salsa.
🥗 Ingredients
For the Ranchero Sauce
- 4 large Roma tomatoes (roughly chopped)
- 1/2 White onion (finely diced)
- 1 Jalapeño (seeded and minced)
- 2 cloves Garlic (minced)
- 1/2 cup Vegetable broth (ensure gluten-free)
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Ground cumin
- to taste Salt and black pepper
Main Components
- 8 pieces Corn tortillas (6-inch, 100% corn)
- 8 Large eggs (at room temperature)
- 1 can (15 oz) Black beans (rinsed and drained)
- 3 tablespoons Vegetable oil (for frying)
For Garnish
- 1/4 cup Cotija cheese (crumbled (or feta))
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 large Avocado (sliced or diced)
- 2 Radishes (thinly sliced)
- 1 Lime (cut into wedges)
👨🍳 Instructions
-
1
Start by making the sauce. Heat one tablespoon of oil in a medium saucepan over medium heat. Add the diced onions and jalapeño, sautéing for 4-5 minutes until the onions are translucent.
-
2
Add the minced garlic, cumin, and oregano to the pan. Cook for 1 minute until fragrant, being careful not to burn the garlic.
-
3
Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes until the tomatoes have broken down into a chunky sauce.
-
4
Use a potato masher or the back of a spoon to lightly crush the tomatoes for a smoother consistency, then season with salt and pepper. Keep the sauce warm on low heat.
-
5
In a small skillet, heat the black beans with a splash of water or broth. Season with a pinch of salt and cumin. Mash about a quarter of the beans to create a creamy texture, then keep warm.
-
6
Heat a large skillet over medium-high heat with a tablespoon of oil. Lightly fry each corn tortilla for about 30 seconds per side until they are softened and slightly golden but not crisp like a chip. Drain on paper towels.
-
7
In the same skillet, add a little more oil if needed and crack the eggs into the pan. Fry the eggs sunny-side up or over-easy for about 2-3 minutes until the whites are set but the yolks remain runny.
-
8
To assemble, place two warm tortillas on each plate. Spread a generous spoonful of the warmed black beans onto each tortilla.
-
9
Carefully place one fried egg on top of the beans on each tortilla.
-
10
Ladle the warm ranchero sauce over the eggs, leaving the yolks partially visible for a beautiful presentation.
-
11
Garnish with crumbled cotija cheese, fresh cilantro, avocado slices, and radish rounds.
-
12
Serve immediately with a lime wedge on the side to squeeze over the dish just before eating.
💡 Chef's Tips
Always check your corn tortilla labels to ensure they are processed in a gluten-free facility if you have a severe sensitivity. For a deeper flavor, char the whole tomatoes and jalapeño under a broiler before blending them into the sauce. If you prefer a smoother sauce, you can pulse the finished ranchero sauce in a blender for 5 seconds before serving. Warm your serving plates in a low oven beforehand to prevent the eggs and tortillas from cooling down too quickly while you assemble.
🍽️ Serving Suggestions
Pair with a side of Mexican-style rice or roasted breakfast potatoes for a larger feast. Serve with a steaming mug of Café de Olla (Mexican spiced coffee) or a fresh Hibiscus tea (Jamaica). A side of fresh tropical fruit like papaya or mango with a sprinkle of Tajín balances the heat perfectly. Offer extra hot sauce or pickled red onions on the table for guests who want an extra punch of acidity and spice.