Huevos rancheros


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings
Huevos rancheros

Photo, Sian Richards.

Chatelaine Triple Tested

Tacos are great for easy entertaining, and this recipe can turn brunch, lunch or dinner into a fab fiesta.


  • 1 tbsp canola oil, divided

  • 1 garlic clove, minced

  • 1/2 tsp cumin

  • 1 cup canned black beans, drained and rinsed

  • 1/2 cup water

  • 1 tbsp lime juice

  • 4 eggs

  • 4 soft corn or flour tortillas

  • 1/3 cup crumbled feta


  • HEAT a medium saucepan over medium- high. Add 1 tsp oil, then garlic and cumin. Stir constantly until fragrant, 1 min. Add beans and water. Continue cooking until beans are soft and most of liquid is absorbed, 6 to 7 min. Stir in lime juice. Lightly mash with a potato masher.

  • HEAT a large non-stick pan over medium. Add remaining 2 tsp oil, then crack eggs into pan. Cook, covered, until eggs are just set but yolks are still runny, 2 to 3 min.

  • PLACE a tortilla on a plate. Top with beans, then egg and feta.

Nutrition (per serving)

Calories 256, Protein 13g, Carbohydrates 23g, Fat 13g, Fibre 24g, Sodium 562mg.
Excellent source of Folate.

Tip: Dress up our huevos rancheros with pico de gallo salsa and fiery red sauce.