Starters & Light meals

Huevos rancheros (ranch-style eggs)

By
24 July 2026
4
Easy
10 minutes
20 minutes

There are a couple of reasons huevos rancheros is arguably the most famous Mexican breakfast of them all: it’s easy to make and incredibly tasty. Huevos rancheros are basically fried eggs on a bed of lightly fried tortillas with warm salsa roja on top.

For this recipe, you will need to have made your salsa roja and some refried beans. It is also a great recipe for using leftover tortillas from the night before. Serve huevos rancheros with a glass of freshly squeezed orange juice and a cup of coffee. In Mexico, you often get a crusty roll with butter on the side to dip into the yolk.
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Ingredients

Method
  • 500 g smooth salsa roja
  • 500 g refried beans
  • ¼ cup vegetable oil
  • 8 corn tortillas (preferably stale)
  • 8 free-range eggs
  • salt, to taste
    • TO SERVE (OPTIONAL)

  • queso añejo or ricotta salata
  • corn chips

Method

Ingredients

1. Heat the salsa in a small saucepan over low heat until it comes to the boil. Set aside.

2. Reheat the refried beans in a small saucepan. Set aside.

3. Heat the vegetable oil in a large frying pan over a medium heat. Fry the tortillas, one by one, for about 10 seconds on each side, using tongs to flip. They need to stay soft, not become crunchy. Place the tortillas on a warm plate.

4. In the same frying pan, fry the eggs in pairs to your liking, salting to taste. I prefer mine sunny-side up with runny yolks.

5. Place two cooked tortillas side by side on a warm plate, followed by the fried eggs on top. Pour a good scoop of salsa roja over the eggs and add a dollop of refried beans on the side. Grate some cheese over the beans and finish with a couple of corn chips, if desired.

Cook’s note: The recipes for salsa roja, refried beans, corn tortillas and ricotta salata can be found in Daniella Guevara Muñoz’s cookbook Provecho.

Extracted with permission from Provecho: Real Mexican Food at Home by Daniella Guevara Muñoz. Photographs by Simon Bajada 2025.
Daniella Guevara Muñoz

Recipe by: Daniella Guevara Muñoz

Daniella is a Mexican cook who grew up in the Iztapalapa borough of Mexico City. A marine biologist, she worked as the director of Puerto Morelos Marine Park on the Yucatan Peninsula before her 2012 move to Adelaide (with her academic husband Kor-jent van Dijk) sparked a delicious career change. In Adelaide, Daniella's passions for community, food and Mexico could shine, and her and Kor's underground dinner series, Mi Mero Mole, enjoyed a cult following before their traditional taqueria, Port Adelaide's La Popular Taqueria, opened in 2017. La Popular Taqueria is now one of Australia's most acclaimed Mexican restaurants, while Daniella is increasingly sought after at festivals and in the media (SBS, The Guardian and Broadsheet) for her expertise and knowledge.

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