Huevos Rancheros with Pico de Gallo

huevos rancheros

While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years. This is one of my favorites I still make for weekend breakfasts.

This recipe was developed for Betty Crocker.com

recipe photo

Yield: Serves 4

Huevos Rancheros with Pico de Gallo

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For the Pico de Gallo:

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt

For the Huevos Rancheros:

  • 1 tablespoon olive oil
  • 4 soft corn tortillas (6 inch)
  • 1 can (16 oz) Old El Paso™ refried beans
  • 4 eggs
  • 2 tablespoons water
  • 2 avocados, pitted, peeled and sliced
  • 1/2 cup crumbled queso fresco cheese (4 oz)


In small bowl, mix all pico de gallo ingredients; set aside.

In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.

In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.

Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.

To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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