Skip to Content

Huevos Rancheros Recipe

A Dish of Huevos Rancheros

This Huevos Rancheros recipe is a little bit of everything: sweet, savory, salty, and best of all, spicy. Huevos Rancheros involves very little cooking, can be partly made ahead the night before, and uses only a handful of ingredients, giving you lots of time for other spicy things… Hubba Hubba.


Hot Sauce: the not-so-secret sauce of this recipe, is the Salt Spring Kitchen Co hot sauce and candied jalapeños. I’m not even exaggerating – the hot sauce is literally the best hot sauce I’ve ever had, and the jalapeños – kids!!! I put this shit on everything. From eggs to burgers to wraps to sweet potatoes to cheese boards and on pizza; sometimes I even just raid the fridge and sneak one out of the jar for a sweet & spicy treat.

Salsa or pico de gallo (homemade salsa): I love making my own salsa with fresh ingredients, but if tomatoes aren’t in season or you DGAF, sub your favorite salsa.

Chat Box

Home Expert (Bot)
Hello, how are you? Ask me anything about interior design, home improvement, home decor, real estate, gardening and furniture.

Spiced black beans: any can of regular black beans will do. We gonna make ’em yummy with a few basic pantry ingredients.

Eggs: farm-fresh, pastured eggs are best. They taste better, feel better, and the chicken who produced them will thank you for the better life they lead. You know, if chickens could talk. We’re looking for thick, bright orange yolks, my friends.

Cheese: I’ve used traditional crumbled cotija in this recipe, but feta is a fantastic substitute.

Avocado: slice a quarter of an avocado (or more) for creaminess.

Tortillas or chips: I’ve used locally made corn tortillas, but my fav is to combine a couple of those with my favorite tri-colored tortilla chips. It’s like a tag team of tortillas.

Huevos Rancheros Recipe

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Brunch


  • 2 tsp olive oil
  • 4 pcs pastured eggs
  • 2 tbsp Salt Spring Kitchen Co Hot Sauce , chopped & divided
  • ½ pc an avocado, sliced
  • Crumbled cotija or drained and crumbled feta cheese
  • Corn tortillas, warmed according to package directions just before serving

For the Spiced Black Beans

  • 2 tsp olive oil
  • 1 pc medium yellow onion, peeled and diced
  • 540 ml can of black beans, drained and rinsed
  • 1 tbsp Salt Spring Kitchen Co Hot Sauce  (take your pick - I've made this with all 3 and it's been delicious each time!)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika

For the Pico de Gallo

  • 1 ½ cup cherry tomatoes, chopped
  • ¼ cup white onion, peeled & diced
  • 1 clove peeled & minced garlic
  • 2 tbsp cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp Salt Spring Kitchen Co Hot Sauce  (take your pick - I've made this with all 3 and it's been delicious each time!)


  • Make the spiced beans: place a large frying pan on the stove over medium heat. When hot, drizzle with olive oil and add the onion. Cook until just starting to get a bit of colour on them, approx. 10-15 minutes. Add the beans, hot sauce, and spices. Toss to coat and cook a further 2 minutes. Remove from the heat.
  • Make the pico de gallo (if not using pre-made salsa): place all the ingredients in a bowl. Season to taste with coarse sea salt and fresh cracked black pepper. Mix well. Set aside and/or store in an airtight container in the fridge until ready to use.
  • Wipe the spiced beans pan clean and place over medium heat with a tsp or two of olive oil. When hot, gently crack your eggs in without breaking the yolks. Fry until it's cooked to your liking - over-medium is the classic.
  • Grab a couple plates: spoon some of the black bean mixture as a base layer, followed by the pico de gallo. Top with two eggs each, a handful of crumbled cheese, Candied Jalapeños, avocado, and tortillas and/or chips. Serve immediately with extra Salt Spring Kitchen Co Hot Sauce and lime wedges.


Make ahead: to save time the morning of, you can easily make the spiced beans and pico de gallo the day before. Simply store in the fridge in separate airtight containers until ready to use. Re-heat the beans for a couple minutes on the stove just before serving, or heat for a minute in the microwave. The pico de gallo *may* develop some tomato juice in the container; that's okay. Simply stir well and then strain the excess liquid before serving.
Top view of Huevos Rancheros with a cup of coffee.
Leftovers: even when T is working, I still enjoy my huevos rancheros all by myself! I make the full batch and store the leftovers in individual containers in the fridge. This gives me the most delicious breakfast for four days, allowing me to keep it spicy all. week. long.
Two dishes of Huevos Rancheros served with a cup of coffee and bottles of Salt Spring Kitchen Co.
Cooking the eggs: eggs are a highly personal decision. T liked his eggs fried. I personally prefer my eggs poached; you do you, boo. 
Top view of a dish of Huevos Rancheros, a cup of coffee, and bottles of Salt Spring Kitchen Co.
Keyword Huevos Rancheros

All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks | Beverages | Breads

Related: Huevos Rancheros Recipes

Chat Box

Home Expert (Bot)
Hello, how are you? Ask me anything about interior design, home improvement, home decor, real estate, gardening and furniture.