Huevos Rancheros with Spicy Mexican Tomato Jam
By Victoria Townsend, Food Blogger at:

Huevos rancheros is a traditional Mexican breakfast dish that consists of eggs, beans, tortillas, and a tomato chili-based sauce. This recipe replaces the sauce with jam made from Divine Flavor grape tomatoes!


Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Serves: 6



– 1 Tablespoon olive oil

– 1 Pound Divine Flavor grape tomatoes

– 1 Whole jalapeno, seeded and sliced

– 1 Whole onion, sliced

– 1 Teaspoon kosher salt

– 1 Teaspoon dried oregano

– ½ Teaspoon garlic powder

– ½ Teaspoon onion powder

– ¼ Teaspoon smoked paprika

– ¼ Teaspoon cumin

– ¼ Teaspoon chili powder

– 1/3 Cup apple cider vinegar

– 1/3 Cup honey

– 1 Can (15 oz) black beans, drained and rinsed

– ½ Lime, juiced

– 12 small yellow corn tortillas

– 6 Whole eggs

– 2 Whole avocados, skin removed and sliced for serving

– Cilantro for garnish

– Queso Fresco for garnish




  1. For the jam:

        1. In a large, heavy bottomed pot or cast iron skillet, heat olive oil over medium high heat. Add tomatoes, sliced jalapeno, sliced onion, and cook until the tomatoes begin to blister, about 4 minutes.
        2. Transfer tomatoes, jalapenos, and onions to a food processor or blender. Add remaining ingredients and pulse until chunky smooth.
        3. Add back to the pan and cook on a simmer for 20 minutes until thickened.
        4. Serve or store in an airtight container for up to two weeks.

    For the Huevos Rancheros:

        1. Heat olive oil in a medium-sized pan over medium heat. Add black beans and lime juice, and cook over medium heat until the beans are warmed through, about 4 minutes. Season with salt and pepper. Keep warm but set aside.
        2. In a nonstick pan, drizzle in a teaspoon of olive oil, just enough to grease the pan. Warm tortillas over medium heat for 30 seconds and remove to a serving dish, layering two together per serving.
        3. Cook eggs sunny side up in the same pan with a drizzle of olive oil, about 3 minutes.
        4. To assemble, stack the tortillas, two per serving, and top with black beans, tomato jam, cooked eggs, and garnish with sliced avocado, cilantro, and crumbled queso fresco.

From the kitchen of

Grupo Alta

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