Our Favorite Way to Make Huevos Rancheros

Take a little time to make this classic breakfast staple extraordinary

bySAVEUR Editors| PUBLISHED Mar 17, 2017 10:00 PM
Our Favorite Way to Make Huevos Rancheros
The recipe for this take on the classic Mexican egg, bean, and tortilla dish—a favorite weekend breakfast of Mel Brooks—comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant. Helen Rosner

This is not the easiest egg recipe for your morning. The ingredient list is a little long. You have to break out a blender or food processor. But the results are worth it. Really. And leftovers make a great lunch.

The way we see it, huevos rancheros shouldn't just be salsa-covered eggs. The folks at California's Kay 'n Dave's restaurant agree. That's why their recipe calls for a homemade salsa and crisply fried eggs, but also tender black beans and rice seasoned with a wealth of tomato, garlic, onion, chile, and epazote, the grassy, delicately pungent Latin American herb often paired with legumes.

You can cut down prep time by making your seasoned rice and ranchero salsa at the same time—there's some idle simmering that gives you down-time. And save this recipe for a brunch where you need something deceptively impressive. Because this'll do the job.

Get the recipe for Huevos Rancheros »