Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Huevos Rancheros
with cumin-lime slaw

Active: 40 min Total: 40 min
This traditional Mexican breakfast can be easily made at home for a festive breakfast for dinner. Since there are quite a few components, we take 1 shortcut by using canned refried beans.
Smarts: Instead of frying the tortillas, we take a healthier approach by broiling them.


Huevos Rancheros:
  • Tortillas, corn and taco-sized - 8
  • Oil, cooking - 2 Tbsp (more as needed)
  • Eggs - 8
  • Beans, refried (14oz / 397g) - 1 can
  • Avocado - 1 , sliced
  • Sour cream - 6 Tbsp
Salsa (for Huevos):
  • Garlic - 2 cloves , minced
  • Shallots - 1 clove , sliced
  • Peppers, chipotle (opt - canned, found usually in adobo sauce) - 1/2 to 1 , chopped
  • Cilantro - 2 Tbsp , chopped
  • Oil, cooking - 2 tsp
  • Crushed tomatoes (14oz / 397g) - 1 can
  • Chili powder - 1 Tbsp
  • Oregano, dried - 1/2 tsp
  • Soy sauce, low-sodium - 1 tsp
Cumin-Lime Slaw:
  • Coleslaw mix or cabbage - 10 oz , sliced
  • Cilantro - 3 Tbsp , chopped
  • Salt - 1/2 tsp
  • Sugar, white - 1/2 tsp
  • Cumin - 2 tsp
  • Lime juice - 1 Tbsp
  • Oil, olive - 1 Tbsp


  1. Cabbage (if you didn’t purchase coleslaw mix) / Garlic / Shallots / Chipotle peppers (if using) / Cilantro (for salsa and slaw) - Prep as directed. For cabbage, you can also use a food processor. Combine garlic, shallots and chipotle peppers. Store cabbage and cilantro each in separate containers. (Can be done up to 4 days ahead)
  2. Make slaw - Combine cabbage / coleslaw mix with salt, sugar, cumin, cilantro, lime juice, and olive oil. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Arrange top rack of the oven so it’s 6” / 15cm from the broiler. Turn on broiler. Place tortillas onto a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with some oil and broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).
  2. Heat a saucepan over medium-high heat for salsa. Add cooking oil and then garlic, shallots, and chipotle pepper (if using). Saute for ~1 minute and then fold in crushed tomatoes, chili powder, oregano, and soy sauce. Stir and simmer for ~10 minutes and stir in cilantro.
  3. While salsa cooks, fry eggs in a large non-stick skillet or pan (if using a griddle, set griddle to 325F / 163C). Heat pan over medium heat and then add cooking oil. Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want. Transfer to tortillas. Repeat until all eggs are cooked.
  4. Empty refried beans into a microwave-safe container. Heat according to instructions on can.
  5. Slice avocados. Top tortillas with eggs, salsa and avocados. Serve sour cream, beans and slaw on the side.



0 reviews