Huevos Rancheros

4.7 from 3 reviews

Breakfast tostadas with eggs, beans, and salsa!


  • 1 teaspoon oil
  • 1/4 cup finely chopped onion
  • 1 jalapeno, chopped (and seeded if you like)
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 2 cups chopped tomatoes (fresh or canned)
  • Salt and pepper to taste
  • 12 teaspoons butter
  • 24 eggs
  • 24 corn tortillas
  • Refried beans and cilantro for serving
  • Optional: cheese, avocado,


  1. Toast the corn tortillas under the broiler on low heat for 1-2 minutes on each side until crisp, or bake in the oven at 350 for 5-10 minutes until crisp. Set aside.
  2. Heat the oil in a skillet large enough to hold however many eggs you want.
  3. Saute the onion, jalapeno, and garlic for a few minutes to soften.
  4. Add the cumin and fry 30 more seconds.
  5. Add the tomatoes and some salt and pepper.
  6. Cover the skillet and reduce heat to medium-low. Simmer 5 minutes until the tomatoes are soft. You may need to add a couple tablespoons of water to make a sauce if your tomatoes were not very juicy.
  7. Remove the lid and make a little well or hole in the sauce for each egg you are cooking.
  8. Drop a half-teaspoon of butter in each well and then crack an egg into each.
  9. Reduce the heat to low and cover the pan. Cook the eggs for 5 minutes or until done to your liking. If you’d like the yolks well-done, pop the pan under the broiler for a minute.
  10. Spread about 1/4-1/3 cup refried beans on each tostada, then top with an egg and some of the sauce.
  11. Sprinkle with cilantro and cheese if you want.
  12. Yummy!!


Shortcut: substitute 2 cups premade salsa for the vegetables.

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