Huevos Rancheros

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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One 15-ounce can refried beans

2 tablespoons unsalted butter 

4 large eggs 

Kosher salt and freshly ground black pepper 

4 hard corn taco shells, toasted in the oven and broken in half 

1 ripe avocado, pitted, peeled and diced or sliced 

1 cup store-bought pico de gallo or jarred salsa 

1/4 cup roughly chopped fresh cilantro 

Hot sauce, for serving, optional 


  1. Place the refried beans in a small pot or skillet and heat over medium heat until hot.
  2. Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
  3. To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.