Sunrise Huevos Rancheros

Sunrise Huevos Rancheros with crispy tortilla, black beans, sunny-side-up egg, fresh salsa, avocado slices, and queso fresco on a white plate over marble. — Sunrise Huevos Rancheros — a hearty Mexican-inspired breakfast with crisp tortillas, spiced beans, perfectly cooked egg, and fresh toppings.

Sunrise Huevos Rancheros is the ultimate breakfast for anyone craving bold flavors and a hearty start to the day. This classic Mexican-inspired dish layers crisp corn tortillas, creamy spiced black beans, and perfectly cooked sunny-side-up eggs, all topped with fresh salsa, queso fresco, and buttery avocado slices. Every bite delivers a satisfying balance of smoky, fresh, and tangy notes that will have you planning your next plate before you’ve finished the first.

Traditionally, Huevos Rancheros were served to ranch hands as a mid-morning meal, giving them the fuel to work long days in the sun. Today, this dish has traveled far beyond the ranch, gracing brunch menus around the world while keeping its rustic, comforting charm intact.

Whether you’re hosting a weekend brunch or simply treating yourself to a weekday upgrade, Sunrise Huevos Rancheros is quick enough to whip up in under 30 minutes, yet impressive enough to serve guests. With each forkful, you’ll taste tradition, freshness, and pure comfort.

Recipe Yield: 4 servings

INGREDIENTS

4 corn tortillas
4 large eggs
1 cup canned black beans, rinsed and drained
1 cup fresh salsa (pico de gallo or tomato salsa)
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp chili powder
Salt and pepper, to taste
1 tbsp butter
½ avocado, sliced
Lime wedges, for serving

INSTRUCTIONS

1. Warm the beans:
Heat olive oil in a medium skillet over medium heat. Add black beans, smoked paprika, cumin, chili powder, salt, and pepper. Stir and cook for 3–4 minutes until warmed through. Lightly mash some beans for a creamy texture. Keep warm.

2. Crisp the tortillas:
In a separate skillet, heat each tortilla for 30–45 seconds per side until slightly crisp but still pliable. Set aside, keeping warm.

3. Cook the eggs:
Melt butter in the same skillet over medium heat. Crack eggs in, cooking sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season lightly with salt and pepper.

4. Assemble the plates:
Place one tortilla on each plate. Spoon a generous layer of beans over the tortilla, top with an egg, and spoon salsa around the egg.

5. Garnish and serve:
Sprinkle with queso fresco, cilantro, and avocado slices. Serve immediately with lime wedges for squeezing over the top.

Helpful Tips to Perfect This Recipe

Use Fresh Salsa: Fresh pico de gallo gives brightness that balances the richness of the eggs and beans.
Warm Tortillas Right: Heat tortillas just until crisp edges form — overcooking can make them too hard to cut through.
Control the Heat: Adjust chili powder and paprika to taste. For a spicier kick, add diced jalapeños or hot sauce before serving.

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