|Place of origin||Mexico|
|Main ingredients||Tortillas, eggs, salsa, refried beans, avocado or guacamole|
Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], 'ranch-style eggs') is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a pico de gallo made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.
As the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn, and pureed chili or enchilada sauce instead of tomato-chili pico de gallo, have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range.
Huevos divorciados (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde.
Similar dishes are huevos motuleños of Yucatan and New Mexican enchiladas montadas.
Another variation, huevos ahogados or drowned eggs, is a traditional Mexican breakfast of eggs poached in a tomato-chile salsa.