Huevos Rancheros

Story by Natalie
Huevos Rancheros
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Eight (long) years ago my husband I spent our honeymoon in a small fishing village in Mexico. Long walks on the beach, margaritas by the pool, monsoon rainstorms at midnight, and good food...lots and lots of good food defined that trip and have since come to define what my dreams are made of. If I could be anywhere right now it would be there, in little Puerto Morelos, soaking in the rays and praying to God that the wifi shuts down so I have no choice but to forget about work and do nothing. But, alas, I’m not there. I’m here on V Street, in my 100 year old fixer upper farmhouse, in a town where the sun seems to have been lost, and the rhythms of life have me constantly overwhelmed. In our home, we tend to go really hard. We work hard. We love hard. We sleep hard. We yard work hard (can I get an amen?). But best of all, we eat good and hard.

It’s the ultimate combination of comfort and flavor...

Naturally, as Cinco de Mayo approaches I am once again excited because it involves so many of the things I love...Mexico, fantastic food, and time with friends and family. And we do Cinco de Mayo (you guessed it) hard. Every year we find a way to celebrate. And yeah, while I wish we were all actually in Mexico, I’ll take any excuse I can find to let the margaritas flow. Everyone in this home knows that there is no better time to start eating well then that first meal of a lazy day off. Brunch. So today, I’m sharing with you my all time favorite Mexican breakfast, huevos rancheros.

Huevos Rancheros

If you aren’t familiar with huevos rancheros here’s a quick lesson. Translated it means “rancher's eggs,” and just as its name suggests this delicious meal is by no means fussy or fancy. Runny, fried eggs over a bed of seasoned beans, all atop a layer of warm tortillas, add a few condiments and breakfast/brunch is done. It’s the ultimate combination of comfort and flavor, and definitely one of my favorites any time of year. The star of this simple breakfast is the beans. They are full of flavor and depth and so delicious mixed with the yoke of a great fried egg. The most traditional method to preparing these beans involves several Mexican spices, herbs, and lots of time. But, when appropriate I like finding shortcuts that save me time without sacrificing flavor, so in my version of this dish I’ve incorporating my new go to salsa, Garden Fresh Gourmet’s Restaurant Style Salsa. When simmered with plain black beans for just a short time the fresh ingredients in Garden Fresh Gourmet’s salsas produce such an authentic flavor one would never know you weren’t chopping and prepping for hours.

Even though I won’t be in Mexico for Cinco de Mayo this year, I’ve determined to make the most of it by enjoying the people I love and celebrating with some seriously good food and drink from sun up to sundown, starting right here with this huevos rancheros. I wholeheartedly recommend you do the same. Work hard, play hard, celebrate hard, and always, always eat hard.

Huevos Rancheros

This sponsored post is written by TMP on behalf of Garden Fresh Gourmet. The opinions and text are all ours. Thank you for supporting the brands we love.

Huevos Rancheros

Serves 4


2 15 oz cans black beans, drained and rinsed
1 1/2 cups Garden Fresh Gourmet Restaurant Style Medium Salsa (plus more for serving)
1/2 tsp salt
8 corn tortillas
8 eggs, fried over medium
cotija cheese
hot sauce


  1. In a medium sized skillet add black beans, salsa and salt. Stir mixture and bring to a simmer. Continue to cook until most of the liquid has absorbed, about 5-7 minutes.
  2. In a dry skillet or over an open flame warm each tortilla until soft and edges begin to char.
  3. On a plate add tortillas, top with 1 cup of the bean mixture and two fried eggs. Garnish with additional salsa, cotija cheese, cilantro, avocado, scallions and hot sauce if desired. Continue with the remaining servings and serve warm.