Huevos Rancheros

Huevos Rancheros is the classic Mexican ranch-style breakfast: fried eggs served over lightly crisped corn tortillas, topped with a warm, chunky tomato-chile salsa and often black beans and crumbled cheese. Rustic, hearty, and endlessly satisfying.

By YumYum Editorial · Mexican

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 8 corn tortillas
• 8 large eggs
• 4 Roma tomatoes, diced
• 1/2 white onion, diced
• 2 garlic cloves, minced
• 1-2 jalapeños, diced
• 2 tbsp vegetable oil, plus extra for tortillas and eggs
• 1/2 tsp ground cumin
• 1.5 cups black beans (canned or cooked), warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• to taste Salt and pepper, to taste

Instructions

1. Heat 1 tbsp oil in a skillet over medium heat and sauté the onion until softened, about 4 minutes.
2. Add the garlic and jalapeños, cooking 1 minute until fragrant.
3. Stir in the diced tomatoes and cumin, and simmer for 10-12 minutes until the sauce thickens and reduces slightly. Season with salt and pepper.
4. In a separate skillet, heat a thin layer of oil and lightly fry each tortilla for about 20-30 seconds per side, until just crisp at the edges but still pliable. Keep warm.
5. In the same or another skillet, fry the eggs sunny-side up or over-easy in a little oil until the whites are set but yolks remain runny.
6. Place two tortillas on each plate and top with warmed black beans.
7. Set a fried egg on top of each tortilla, then spoon the warm ranchero sauce generously over the eggs.
8. Garnish with queso fresco, cilantro, and avocado slices; serve immediately while the eggs are hot.