Huevos rancheros with fresh salsa

Total Time
18 min
15 min
3 min
When weekend breakfast or brunch calls for something special—but not so special that you’re spending hours in the kitchen—these huevos rancheros, served with a homemade salsa that takes just minutes to make, are simply perfect. When poaching eggs, having the water just at the simmering point is key to keeping them intact as they cook. There should be a few slow-moving bubbles in the water when you add the eggs.


Plum tomato

2 medium, diced

Red onion

½ small, finely diced

Jalapeño pepper

1 small, seeded and minced


2 Tbsp, chopped

Fresh lime juice

2 tsp

Table salt


Distilled white vinegar

1 Tbsp


4 large egg(s)

Corn tortilla

4 tortilla(s), medium, warmed

Fat free refried beans

¾ cup(s), warmed

Crumbled queso fresco cheese

4 Tbsp, or cotija


  1. To make salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in small bowl.
  2. Fill large skillet halfway with water and bring to boil over high heat. Add vinegar and reduce heat so water simmers slowly. Slip in eggs, one at a time, waiting about 10 seconds before adding another egg. Poach just until set, about 3 minutes. Using a slotted spoon, transfer eggs to paper towel–lined plate to drain.
  3. Place tortillas on 4 plates; spread tortillas evenly with beans. Top with eggs; spoon salsa over eggs. Sprinkle evenly with queso fresco and serve at once.
  4. Serving size: 1 huevo ranchero