Name: Huevos Rancheros
Prep time: 5 min
Cook time: 10 min
Ingredients: 4 corn tortillas; 1/2 cup refried beans (, pinto or black beans); 1 cup green chile sauce (, any favorite); 2 tablespoons butter; 4 large eggs; 4 ounces shredded cheese; 2 tablespoons chopped cilantro

See Recipe Print Recipe

Huevos Rancheros with Tomatillo & Green Chile Sauce breaks the ho-hum weekend breakfast rut.

We show you how to make it all from scratch and include ready-made alternatives if you’re short on time.

Huevos rancheros on a white plate with the egg yolk running over the side of the stack.

Huevos Rancheros with homemade tortillas and Tomatillo-Green Chile Sauce

This recipe is an easy, delicious start to your Cinco de Mayo celebration. With all the parts ready to go, the assembly is simply layering the flavors and gently frying the eggs.

You’ll have an amazing breakfast in less than 15 minutes!

Ten minutes, if you’re an egg frying wizard able to render egg yolk perfection in your sleep. Otherwise, you’ll need an extra minute or so to fuss over it.

Why be so gentle with the egg frying? Because egg yolk must flow like a river of golden bliss.

Here at Casa Purcell, we make our own Tomatillo-Green Chile Sauce and press out homemade corn tortillas so every layer is a standout, but we understand if you take a shortcut or two.

Homemade Corn Tortillas stacked on a cutting board with masa flour and tortilla press.

Homemade Corn Tortillas Blistered on a Hot Cast Iron Skillet

How to Make Huevos Rancheros from Scratch

Prepare Homemade Corn Tortillas for a tender, sweet corn base, up to two weeks in advance. This recipe takes about 20 minutes. A tortilla press or heavy cast iron skillet can be used to flatten the dough.
Prepare the Refried Beans up to a week in advance. This recipe includes stove top method (2 1/2 hours) or pressure cooker method (1 hour) for preparing dry beans.
TIP: 2 (15-ounce) cans of pinto can be substituted.
Prepare the Tomatillo-Green Chile Sauce (recipe below) up to a week in advance. This recipe takes about 1 hour and yields 2 1/2 cups of sauce so you’ll have some leftover for enchiladas or burritos.
Once these elements are prepped, frying the eggs and layering each dish is a snap!

Layering Huevos Rancheros Step by Step

Set oven to warm at 200°F.
Warm tortillas in a cast iron skillet for a firm texture or microwave for 30 seconds for a soft texture. If made in advance and cold, warm refried beans in the microwave for 30 seconds and then spread about 2 tablespoons of beans onto each tortilla, divided among four plates. Place plates in the oven to keep warm. If made in advance and cold, warm sauce for 1 minute in the microwave to remove the chill and set aside.
Fry eggs once everything is ready to assemble. Melt butter in a skillet over medium-low heat. When butter just starts to bubble, break eggs into the skillet (cooking two at a time will leave room to flip the eggs) and cook slowly until whites are almost set and yolk is still soft. For over-easy eggs, gently turn the eggs over in the skillet and cook briefly, or allow the white to fully set (sunny-side up).
Transfer eggs to top the bean-covered tortillas in the oven.
Top with cheese and sauce, as desired, and return to the oven. Repeat with remaining eggs.
Garnish with cilantro and extra sauce to pass at the table.

Tomatillo-Green Chile Sauce in a clear glass with a spoon with fresh tomatillos.

Tomatillo-Green Chile Sauce for Huevos Rancheros

This post may contain affiliate links. For more information, please see our Disclosure Policy.

Three Ways to Save Steps Making Huevos Rancheros

Mi Rancho Organic Corn Tortillas include water, organic whole white corn, organic yellow corn masa flour, trace of lime, and organic guar gum. A thicker, chewier corn tortilla with a robust corn flavor.
La Preferida Authentic Refried Beans include water, pinto beans, lard, and salt. Simple, right? Well, it should be. These are the best I’ve tasted out of a can.
Frontera Green Chile Enchilada Sauce includes tomatillos, water, poblano chiles, onion, heavy cream, lime juice, cilantro, garlic salt, Serrano peppers, evaporated cane juice, and xanthan gum. This sauce is my go-to when I’m short on time. It has a clean, bright green chile flavor with mild-medium spice.

Print Recipe PIN Recipe Save