Huevos Rancheros
Huevos Rancheros is a vibrant Mexican breakfast classic combining fried eggs, black beans, corn tortillas, and zesty salsa for a quick, flavorful meal.
Equipment
- Skillet
- Pan
Ingredients
- 4 large eggs
- 1 cup cooked black beans drained and rinsed
- 1 cup salsa choose your favorite variety
- 2 tablespoons olive oil
- 4 corn tortillas
- 1 avocado sliced
- 1/4 cup cilantro chopped
- Salt and pepper to taste
- Feta cheese or queso fresco optional, for topping
Instructions
- Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the cooked black beans and warm them through, seasoning with a pinch of salt and pepper. Stir occasionally until fragrant and heated evenly.
- In a separate pan, warm the corn tortillas one at a time over medium heat, about 30 seconds per side, until pliable and flavorful.
- In the same pan used for the beans, add the remaining tablespoon of olive oil. Crack the eggs into the pan and cook sunny-side up or over-easy, seasoning with salt and pepper. Keep yolks runny.
- Place a warm tortilla on each plate. Spoon black beans over the tortilla, then carefully place a fried egg on top. Spoon salsa over the egg and garnish with sliced avocado and chopped cilantro.
- If desired, sprinkle crumbled feta cheese or queso fresco over the top. Serve immediately while warm and fresh.
Notes
- Always keep egg yolks runny for the best flavor and texture contrast.
- Warm fresh tortillas before assembling to prevent sogginess and enhance flavor.
- Rinse canned black beans to remove excess sodium and improve taste.
- Customize with seasonal toppings like roasted corn or fresh radishes for variety.
- Store beans and salsa separately in the fridge and reheat before serving; cook eggs fresh.