Huevos Rancheros with Avocado Salsa Verde

Huevos rancheros with avocado salsa verde recipe -

Would you look at that? I’m eating fried eggs now. That only took 27 years. In other inconsequential personal news, I’ve coaxed my African violet into blooming again. Apparently it likes to be watered every seven days. Go figure!

Maybe it’s silly or childish, but I often catch myself craving recognition for these tiny everyday accomplishments. Living and working by myself is totally awesome, most of the time. An occasional “good job,” or pat on the back goes a long way, though.

fresh ingredients

Sometimes I think it would be nice to have someone around. Like the other day, when I lifted up a heavy vintage desk and dragged a thick wool rug underneath all by myself, no one was around to see it. If they had been, I would have flexed my arm muscles and paraded around the apartment like a champion. Actually, no, I would have just asked for help.

Avocado salsa verde recipe

Back to the fried eggs. I’ve been eating huevos rancheros with scrambled eggs (sacrilege!) for years, but I’m moving onto the fried eggs now. A plate of saucy huevos rancheros is my go-to meal when I want a substantial, savory meal with lots of protein. My latest favorite homemade version features a creamy avocado sauce and spicy black beans.

You’ll see that I took a shortcut by using jarred salsa verde. I don’t have a problem with store-bought salsas and besides, tomatillos aren’t in season anyway. If you wanted to make the recipe even quicker, you could skip the additional ingredients in the avocado salsa verde and just blend the avocado and salsa together. You’ll be missing out on some fresh flavor, though. You could also choose to serve the avocado sauce at room temperature instead of warming it. I’m just kind of particular about food temps.

Lastly, I’ll be the first to admit that this dish is not the most beautiful dish on the blog, but I try not to discriminate based on appearances. I’m hoping to distract you from the green goo with some cute puppy pics. Is it working?

fried eggHuevos rancheros with avocado salsa verde and black beansHuevos rancheros with avocado salsa verde -

Huevos Rancheros with Avocado Salsa Verde
4.8 from 6 reviews
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
This huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It's a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on.
Spicy black beans
  • 2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)
  • 1 tablespoon olive oil
  • ½ medium red onion, chopped
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 lime, halved
  • Salt and pepper, to taste
Avocado Salsa Verde
  • 1 cup mild salsa verde from a jar
  • 1 ripe avocado, pitted and sliced
  • Big handful cilantro (some stems are ok)
  • 1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)
  • 1 garlic clove, roughly chopped
  • ½ lime, halved
  • 4+ corn tortillas
  • 4+ eggs
  • ½ cup feta, crumbled
  • Small handful cilantro, roughly chopped
  • 4 radishes, sliced into very thin pieces
  • ½ jalapeño, seeds and membranes removed, finely chopped
  • Hot sauce (Cholula is my favorite)
  1. Cook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and ¼ cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.
  2. Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don't overheat this stuff! Cover the salsa until you're ready to serve.
  3. Cook the eggs: However you'd like 'em. I fried mine but I won't judge if you scramble yours. Top with a light sprinkle of salt and pepper.
  4. Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
  5. Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
  • Use certified gluten-free/100 percent corn tortillas for a gluten-free meal.
  • Make it dairy free: omit the feta and substitute pickled jalapeño for the fresh to make up for feta's salty punch.
  • Recipe is a combination of the sauce from my sweet potato burrito and the beans from my kale and black bean bowl. You might also like these simple, scrambled huevos rancheros.


  1. says

    Don’t be silly! This is gorgeous! Beautiful, vibrant colors and a meal I could eat every single day. I’m sort of obsessed with eggs. You must, must buy “ghee” and try cooking your eggs in it. Oh my my. Congrats on bringing your plant back to life!! I am no good at keeping plants alive. I know what you mean about people seeing things you do. I just installed a ceiling light fixture today and it was sort of a pain, with more wires sticking out of the ceiling than their should have been and a slightly too short step stool…but I did it! Woot!

    • says

      Woah, I’m sorry I didn’t respond sooner, Ashley! Thank you! I just added ghee to my shopping list, per your recommendation. Major pat on the back for installing your light fixture. I wouldn’t know where to begin! Your house has looked so beautiful in all the little glimpses I’ve seen on instagram.

    • Megan says

      I would like to also recommend making ghee. It’s a little time intensive, but simple enough, and makes your house smell like butter heaven. Plus you can make sure it’s coming from a quality dairy product.

  2. G Fred says

    No distraction needed! I think this dish is beautiful!! Also, I am giving you internet high fives for your progress with eggs! Hi cute Cookie!

  3. says

    Hey, that green goo looks amazing! Even though I totally do love seeing cute Cookie pics too! I love that you topped this with radishes! I love that idea so much more than red onions!!!

    • says

      Thanks, Stefanie! I’m so into topping Mexican dishes with radishes lately, especially the dishes that are less tomato-y. They add a nice crunch and a bit of heat, but they aren’t overpowering like red onions can be!

  4. says

    Would you believe I was exactly 27 when I began liking fried eggs, too? Tim made me one the first time I visited his family, and I ate it because he made it for me, not because I would have asked for it that way, and, shockingly, I liked it! Never looked back. : )

  5. PiaL says

    Dearest Kate…your blog today made my heart ping! and I loved seeing a picture of Cookie. Besides enjoying your recipes and pics I appreciate what you do all alone. Been there. Married at almost 41, had first and only child at 45 , and now that I’m almost 70 I see how much time there is if we’re lucky and that the time spent alone is character-building. Ha ha, end of speechifying. Sending love and good wishes.

  6. says

    Ok firstly, mad props to you for reviving that African violet. I have the utmost respect for anyone who can keep plants alive (because I am totally incapable.) And secondly, that is one of the prettiest fried eggs I have ever seen!

  7. says

    Gorgeous photos! That avocado salsa verde looks delicious. Eggs are a great, easy meal. I don’t think I would be able to resist adding a little sriracha :)

  8. says

    I am personally a huge fried egg fan and this look delicious! And gorgeous! Your colors are so pretty and that egg white is so white! How on earth did you do that?

  9. Mary Ann says

    Yo Kate, I am sure, when Cookie saw you move that heavy desk, she was saying ‘You Go Girl’ in pup language, which sometimes is the wag of a tail, other times a grin, or barking!

    Will try this tomorrow, no wait, I want to make your pumpkin pecan scones again! Perhaps we will have huevos for dinner one night this week.

  10. says

    This recipe looks great! I really like the idea of adding feta on top, especially since we have a some in our fridge! I’m not sure why it never occurred to me to make this meal for dinner, its such a great veggie-friendly meal when you need the protein! Also, I love eggs for dinner!

  11. michelle says

    I followed your recipe tonight and decided to make my own corn tortillas. It was delicious! My husband wants the leftovers for dinner again tomorrow.

  12. says

    As a native Texan who grew up eating huevos rancheros basically every weekend, I must disagree with you when you call this dish unattractive. Looks beautimous to me! I usually reach for a red sauce, but a green one sounds awesome too!

  13. says

    Maybe if you’ve come around there’s hope for my boyfriend? He hates egg yolks. Weirdo. I am all for them, however, and think they are one of the prettiest things out there! Especially on these tortillas of deliciousness.

  14. says

    Haha, Im all for the pat on the back too. Though self-satisfaction when you do something for yourself is great also. This dish sounds delish – and you’re right, the pictures of Cookie in amongst the green goo are a nice touch ;)

  15. says

    I’d say this recipe still looks pretty darn delicious despite your worries about it not photographing well — and this will definitely be my new go-to for huevos rancheros, a long-time favorite of mine!

  16. says

    Looks decadent.. Huevos Rancheros is my favorite thing to order for Brunch.. I’m so making this.. I would have made this the exact same way, but I wouldn’t have made the avocado salsa verde, that is just brilliant. Love it Kate!

  17. says

    Whatever lady, your huevos rancheros are beautiful, and expertly photographed! I recently posted a similar recipe and mine are nowhere near as pretty :) LOVE your verde sauce, can not wait to try! I am a single-wife often these evenings with my husband working nights, so I’m all about this simple dish for one (and then a few repeats)! And I know how that lonliness can feel. Sometimes I don’t see my husband for days at a time. I’m glad I have my pup, but it would be much nicer to have my favorite human around!

    • says

      Thank you, Sophie! I’m not sure why, but Mexican dishes made with small tortillas are so difficult to photograph! Tacos, tostadas, huevos rancheros… impossible. Hope you love the avocado sauce! It’s good on everything.

  18. Chris says

    OMG! Where have you and Cookie been all my life! Your food looks amazing and Cookie is just gorgeous. I anticipate spending many happy and delicious hours with you both.

  19. Stephanie says

    This was so wonderful!! Made this for dinner tonight! My hubby who always insists on meat was in love with dish! I always try to do 1 or 2 meatless meals a week and this one is a favorite for sure! I love the kale burrito bowl that also uses the salsa verde! I really love that sauce! Thanks for another delicious recipe!!

  20. Amanda says

    Girl what are you talking about! This looks beyond gorgeous, and encompasses pretty much all the best food groups. I can’t wait to have this for breakfast this weekend. Thank you for all the stunning recipes!

  21. sasha says

    Had your pear and cranberry crisp for bfast and then this for lunch, it was wonderful
    made salsa verde from Nigel Slater recipe , the whole thing rocked out, wow, love your work

  22. Chris says

    I just found your blog, it is wonderful! Congrats on having such a friendly site. I have so many people with different food restrictions everything from nut allergies, to vegan, to Kosher, etc. This site is a great resource for me. Thank you! Can’t wait to try the Huevos Rancheros this week!

  23. says

    Hey, I ate this recipe a couple of minutes ago and I must tell you it tastes great!
    (I made a few changes.)
    Your blog always gives me dinner-inspiration :)

  24. Karen Lawson says

    Hi Kate, Just wanted to say “Atta Girl, Bravo” on all your busy-ness. Your dog is crushing me with Cuteness over load, I’m especially smitten by top pic on right! OMG!
    Thanks for recipe, It looks delicious! Now I know what to do with my avocado, and cilantro. Can’t wait to make this dish : )
    Oh by the way I found you via Pioneer WOman.

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