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!

Serves 6

Prep Time: 10 min

Cook Time: 30 min


  • 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


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.