Photo by Fernanda Alvarez

Huevos Rancheros on Tostadas

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
A classic Mexican breakfast! When you cut into them, the egg yolks mix in with everything — the salsa, tortillas. Delicious!

Here's a delicious, classic and easy breakfast recipe for huevos rancheros. I like to serve them over a crispy corn tostada. Keep them warm in the oven at low broil if you're cooking more huevos rancheros for the family and want to keep your first batch warm!


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  1. Bring a large skillet to medium heat.
  2. Blend tomatoes, jalapeños, garlic, cilantro, salt and pepper until smooth.
  3. Transfer the blended salsa and the chopped onions into the previously heated skillet with 2 teaspoons of oil. Cook the salsa for 8 minutes until it thickens slightly. Serve in a bowl and set aside.
Huevos Rancheros
  1. Add the beans to the previously used pan, along with ½ cup warm water. Cook over low heat until warmed through, mashing slightly with a fork, for approximately 5 minutes. Reserve covered.
  2. Meanwhile, heat 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with salt.
  3. Place 1 tostada on each plate. Spread the bean paste on each tostada then top with a fried egg, some salsa, and garnish with avocado slices and cotija cheese.
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