Bird's eye of huevos rancheros ingredients

This recipe requires a heat source

Recommended materials: Blender (optional), two small pans, large skillet, spatula, grater, knife, cutting board, tablespoon (or one big spoon), measuring cups.


  • 3 cans diced tomatoes
  • 1-2 onions (finely chopped)
  • 3 cans chipotle pepper in adobo or 3 fresh chilis – adjust for preference (roughly chopped)
  • 2 cans beans of choice 
  • 6 tortillas
  • 1-2 large limes (juiced)
  • About 3 TBSP vegetable oil (or olive oil)
  • 6 eggs
  • 2-3 avocados (sliced)
  • 3 oz cheese of your choice (shredded and optional)
  • 1/2 cup cilantro (finely chopped)


  1. Wash hands.
  2. Either blend or hand mix in a bowl the diced tomatoes, onion, cilantro leaves, chipotle or roughly chopped fresh chili, and lime juice until smooth. Pour into a small pan to simmer while you do the next steps.
  3. Empty the beans into a small pan and warm over low heat. Add water if necessary.
  4. Heat oil in a skillet on medium heat then add the eggs. 
  5. Fry eggs for 3-5 minutes – until they are cooked to your preference.
  6. To serve, place tortillas on plates and add a few spoonfuls of beans. Place an egg on top of the beans then drizzle over with your warm salsa. Top with a little cheese and avocado on the side.
  7. Enjoy!


Bowl of huevos rancheros