Huevos Rancheros

Crispy corn tortillas topped with beans, egg and salsa.

Course Breakfast

Cuisine Mexican

Keyword eggs, huevos rancheros

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 423kcal

Spread the refried beans in a thin layer over the tostada shells.
Warm in the oven at 350°F for 5-8 minutes.
Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
Top the warmed tostadas with the eggs.
Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.

If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
You can swap the refried beans for black beans or ranch style beans.
You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.