Mexican Huevos Rancheros High-Protein Recipe

Mexican Huevos Rancheros is a hearty, high-protein breakfast featuring fried eggs served over a bold homemade ranchero salsa with black beans. This gluten-free, vegetarian classic is popular across Mexico and delivers over 30g of protein per serving with a satisfying combination of healthy fats and complex carbs from beans. Ready in 25 minutes.

Ingredients

Ranchero Salsa

• 3 medium roma tomatoes, diced (about 350g)
• 1 jalapeño, seeded and diced
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• Salt to taste
• 1 tbsp avocado oil

Beans and Eggs

• 1 can (400g) black beans, drained and rinsed
• 4 large eggs
• 1 tbsp avocado oil
• Salt and pepper to taste

For Serving

• 4 corn tortillas (gluten-free)
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp plain Greek yogurt or sour cream (optional)
• Lime wedges

Instructions

1. Heat 1 tbsp avocado oil in a medium saucepan over medium heat. Add diced onion and cook for 3 minutes until softened.
2. Add garlic and jalapeño. Cook for 1 minute until fragrant.
3. Add diced tomatoes, cumin, and oregano. Season with salt.
4. Simmer the ranchero salsa for 8-10 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
5. Add black beans to the salsa and stir to combine. Warm through for 2 minutes. Reduce heat to low to keep warm.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in oven.
7. Heat 1 tbsp avocado oil in a skillet over medium heat. Crack eggs into the pan.
8. Fry eggs for 3 minutes for sunny-side up, or cover the pan and cook 2 minutes for over-easy.
9. To plate: place 1-2 warm tortillas on each plate. Spoon black bean ranchero salsa generously over the tortillas.
10. Top each plate with 2 fried eggs, sliced avocado, and cilantro. Serve with lime wedges and optional Greek yogurt.

Tips & Variations

• Char the tomatoes and jalapeño under the broiler for 5 minutes before making the salsa for a smoky, roasted flavor.
• For extra protein, add 100g cooked chorizo or diced turkey sausage to the salsa at step 5.
• Make the ranchero salsa up to 3 days ahead and store in the fridge. Just reheat before serving and fry fresh eggs.
• For a dairy-free version, skip the sour cream and top with extra sliced avocado.
• Use cassava or almond flour tortillas for a paleo-friendly version.

Nutrition Breakdown

Calories: 740 kcal

Protein: 31.3g

Fat: 37.7g

Carbs: 76.7g

Fiber: 22g

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