Baked Huevos Rancheros

Breakfast isn’t just the most important meal of the day, but sometimes everyone’s favorite as well! I usually find myself rushed in the mornings trying to get ready for school or work, so I don’t have much time to make a hearty breakfast. But when I do have the time, boy do I love to whip up something delicious! I love huevos rancheros but I recently saw a post on Pinterest of baked huevos rancheros that looked mighty divine. For those of you that have never heard of huevos rancheros it’s a Mexican dish served for breakfast that consists of warm tortillas spread with refried beans, layered with an over-easy or sunny-side-up egg and drowned in a yummy tomato salsa. With this recipe you can easily play with the ingredients and add as many non-traditional components as you’d like. One major part of the recipe I did change was the salsa. I preferred to make the salsa myself so I’ve listed my take on the recipe. I hope you enjoy!







Baked Huevos Rancheros

1 1/4 tsp. olive oil

1/4 cup white onion, diced

1 jalapeño, diced (discard seeds if extra heat is not desired)

3 roma tomatoes, roughly chopped

7.75 oz. spicy tomato sauce (in this case I used a personal favorite, salsa de chile fresco El Pato)

Salt, to taste

1 tsp. lemon pepper

1 tsp. granulated garlic

2 cups roughly chopped spinach (fresh or frozen, either work)

1 cup canned sweet yellow corn

4 eggs

Pepper, to taste

4 corn tortillas

2 cups refried beans

Queso fresco, crumbled (for garnish)

Cilantro, chopped (for garnish)


(Other optional ingredients)



Bell Pepper



Preheat oven to 375°F. Coat and warm the bottom of a medium-sized saucepan with olive oil. Add diced white onion, cook through until transparent and fragrant, 2-3 minutes. Add jalapeño and tomato, sauté briefly, about 2 minutes (don’t worry about fully cooking your veggies, they’ll eventually finish cooking in the oven). Pour in the can of spicy tomato sauce, warm through. Add all seasonings (except pepper), remembering to taste as you add the salt. Mix throughly. Pour the tomato mixture into a medium-sized oven-safe dish. Add spinach and corn, gently and briefly mixing it into the tomato mixture. Make four indents, or pockets if you will, in the tomato mixture. These will serve as small spaces for the eggs to rest in. Crack each egg into its individual pocket. Add a little bit of salt and pepper to the top of each egg. Then pop those suckers into the oven! Bake for about 25 minutes, ensuring egg whites are fully cooked but yolks are still runny. Warm up tortillas and refried beans. Spread about 1/2 cup of beans onto each tortilla. Place a few pieces of spinach, tomato chunks and corn kernels on the beans and top with an egg for each tortilla. Pour a little bit of the sauce from the salsa over each egg. Garnish with cilantro and queso fresco, y buen provecho!

Where to find me


Instagram: @stephaniemari_e

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Twitter: @stphaniemrie


2 thoughts on “Baked Huevos Rancheros

    • Thank you! My name is Stephanie and it’s such a pleasure to meet you. I really enjoy your blog and look forward to your future posts! My brother doesn’t like eggs either but I’ve offered to make it for him using tofu. Hopefully it’s a good choice as a substitute. 🙂


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