This Ranch-style Eggs recipe comes together in about 30 minutes and requires minimal cleanup, all in one pot! It’s the perfect quick and easy breakfast meal that your family will love!
Ingredients for Ranch-style Eggs
- 1 cup Ranchero Sauce: This is the star of the dish which adds a kick of flavor. If you’re short on Ranchero sauce, you can easily make your own with tomatoes, spices, and a dash of chili powder.
- Avocado oil (for brushing): A healthier option that adds a subtle flavor. You can also use olive oil if that’s what you have on hand.
- 4 corn tortillas: These add the perfect base for your eggs. Flour tortillas work too if that’s more your style!
- 4 fried eggs: Cooked just the way you like them, sunny side up, over-easy, or even scrambled!
- Sea salt and freshly ground black pepper: A couple pinches are all you need to elevate the taste.
- 1 cup refried beans (warmed): Add some protein and creaminess. You can use canned ones for convenience or homemade if you have them.
- 1 avocado (sliced): Adds a creamy and fresh element that balances out the dish.
- 1 cup pico de gallo (optional): For some fresh brightness and crunch. You can make your own or buy it pre-made!
- ½ cup fresh cilantro leaves: For garnish, but also adds a fresh flavor that lifts the entire dish.
- 1 jalapeño or serrano pepper (thinly sliced, optional): For those who like a little extra heat!
- 2 tablespoons Cotija cheese (optional): Adds a deliciously salty richness, perfect for sprinkling on top.
Let’s Get Cooking!
Make the Ranchero Sauce: If you’re using a store-bought sauce, skip this step! But if you want to DIY it, combine diced tomatoes, chopped onions, garlic, cumin, and chili powder in a pot. Bring it to a simmer, then reduce the heat until fragrant! Ah, the smell, so good!
Prep the Tortillas: Place a nonstick skillet over medium heat and brush it with a bit of avocado oil. Add one tortilla and cook for about 15 seconds on one side, flip it over and let it sizzle for 15 seconds more, until it puffs up slightly. You want them to be warm and fragrant for assembly later! Repeat with the remaining tortillas, brushing with more oil as needed.
Fry the Eggs: In the same skillet (because we love minimal cleanup), crack in the eggs one at a time. Cook to your liking, sunny side up is my fave! Season the yolks with a couple pinches of salt and pepper as they cook.
Assemble the Plates: Now it’s assembly time! Place each warm tortilla on a plate or a serving board. Spread on some of the warmed refried beans, then spoon over that delicious Ranchero sauce.
Top it Off: Gently place a fried egg on each tortilla, add another splash of Ranchero sauce, and top with the avocado slices and pico de gallo if you’re using it. Finish off with a sprinkle of fresh cilantro and, if you like things spicy, add a few slices of jalapeño or serrano pepper. Seriously, isn’t that just beautify?
Serve It Up: To finish, add a dash of Cotija cheese on top for that burst of flavor, and you’re ready to dive in! Enjoy while everything is fresh and warm!
If you loved this Ranch-style Eggs recipe, be sure to check out my Fried Plantains with Creamy Blended Beans or my Salvadoran Chicken Sandwiches! And, if you love Salvadorian cuisine, make sure to check this Full Guide Salvadorian Breakfast Recipes.
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, the perfect weeknight dinner! You can even prep some ingredients in advance!
One Pot Wonder
This dish all comes together in one skillet, so you’ll have minimal cleanup! It’s fantastic on busy nights when you don’t want to be washing a mountain of dishes.
Customizable
Use whatever ingredients you have on hand! It’s forgiving and fun to mix and match, if you don’t have jalapeños, toss in some bell peppers instead. No Cotija? Crumbled feta or even sharp cheddar will do!
Comfort Food
This dish is loaded with tons of flavor and just feels like a hug on your plate. With the richness of the refried beans, the creaminess of the avocado, and that delicious Ranchero sauce, it’s like you’re enjoying a cozy meal at home, every bite is a comfort zone!
Family Favorite
Trust me, the whole family will love it. Even my picky eater devours this dish; it’s amazing how the crispy tortillas and runny eggs can win over any set of taste buds!
Serving and Storage Tips
How to Serve This Ranch-style Eggs
Serve these Ranch-style Eggs hot, straight from the skillet! They make for an excellent breakfast, brunch, or even a quick dinner! Pair them with a side of fresh fruit or a simple green salad for a more balanced meal.
Storage
Store any leftovers in an airtight container (if you have any left, that is!). They can be kept in the refrigerator for up to 3 days, just know that the tortillas will lose some of their crispness.
Reheating Instructions
To reheat, pop the leftovers in the microwave for 30-60 seconds or until heated through. If you want to preserve the tortilla’s texture, consider reheating in a skillet over medium heat for a few minutes!
Freezer Friendly
While this dish is best fresh, you can freeze the components separately! Just make sure to freeze the ranchero sauce and refried beans in moisture-proof containers or freezer bags. The eggs should be cooked fresh each time.
Oh, and wait! Before I forget, if you’re thinking of making this ahead, just prep the beans and sauce, store them in the fridge, and cook the eggs and tortillas fresh at mealtime. It’s such a lifesaver!
That’s my tried-and-true Ranch-style Eggs recipe! I hope you enjoy making it as much as I do. If you’ve got any questions, drop them in the comments below or just share your favorite variations. Happy cooking!
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Easy Ranch-style Eggs
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This hearty Ranch-style Eggs recipe comes together in about 30 minutes and requires minimal cleanup, all in one pot! It’s perfect for a quick and easy meal your family will love.
Ingredients
- 1 cup Ranchero Sauce
- Avocado oil (for brushing)
- 4 corn tortillas
- 4 fried eggs
- Sea salt and freshly ground black pepper
- 1 cup refried beans (warmed)
- 1 avocado (sliced)
- 1 cup pico de gallo (optional)
- ½ cup fresh cilantro leaves
- 1 jalapeño or serrano pepper (thinly sliced, optional)
- 2 tablespoons Cotija cheese (optional)
Instructions
- Make the Ranchero Sauce by simmering diced tomatoes, chopped onions, garlic, cumin, and chili powder in a pot until fragrant.
- Brush a nonstick skillet with avocado oil and warm each tortilla for about 30 seconds total.
- In the same skillet, crack in the eggs and cook to your liking, seasoning with salt and pepper.
- Assemble each tortilla with warmed refried beans, Ranchero sauce, fried eggs, avocado, pico de gallo, and finish with cilantro and jalapeño if using.
- Top with Cotija cheese before serving.
Notes
This dish is customizable based on what ingredients you have on hand. It’s great for tweaking with leftover items in your fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 200mg