Huevos Rancheros with Pico de Gallo

Huevos Rancheros with Pico de Gallo Recipe

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

Huevos Rancheros with Pico de Gallo Recipe

Huevos Rancheros with Pico de Gallo Recipe

Huevos Rancheros with Pico de Gallo


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.

3 Responses to “Huevos Rancheros with Pico de Gallo”

  1. jane — June 27, 2015 @ 7:15 am

    the person who create this post it was a great human..thanks for shared this with us.

  2. Brooke Dawson — July 9, 2015 @ 2:51 am

    Nice recipe for breakfast! I can say from my experience in cooking, that avocado and fresco cheese is a perfect mix. I can try to make the recipe. Thank you!

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