Huevos Rancheros

Name: Huevos Rancheros
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp Olive Oil; 1 Onion; 1 Jalapeño; 2 cloves Garlic; ½ tsp Cumin; 14 oz Canned Tomatoes; ¾ tsp Salt; 2 Black Beans; 8 Tortillas; 8 Eggs; 1 Avocado; ½ oz Cilantro (optional)

By Eatpace

Fried eggs sit on warm corn tortillas with tomato-chile ranchero sauce, black beans, and avocado. The sauce and beans cook together while you warm the tortillas.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 694; kcal per serving
Protein: 32g; per serving

Plan this dinner Jump to recipe

Fried eggs on corn tortillas with black beans, tomato sauce, avocado, and cilantro.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Heat half the Olive Oil in a large skillet over medium heat. Add Onion and Jalapeño and cook until softened, about 5 minutes. Stir in Garlic and Cumin until fragrant, about 30 seconds.
Step 2. Add Canned Tomatoes and two-thirds of the Salt. Simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
Step 3. Stir in Black Beans and cook until hot, about 3 minutes. Turn off the heat and cover to keep warm.
Step 4. Meanwhile, warm Tortilla in a dry skillet over medium heat, turning until pliable and lightly browned, about 30 seconds per side. Wrap in a clean towel to keep warm.
Step 5. Heat the rest of the Olive Oil in the skillet over medium heat. Fry Eggs in batches, seasoning with the rest of the Salt, until the whites are set and yolks are cooked to your liking, about 3 minutes per batch.

Finish & serve

Step 6. Divide the tortillas among plates and spoon the beans and sauce over them. Top with the eggs, Avocado, and Cilantro, if using.

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Tips

Swap it

Use pinto beans instead of black beans if that's what you have.

Make ahead

Refrigerate the sauce and beans for up to 3 days, then reheat before frying the eggs.

Good to know

For fully set yolks, cover the skillet during the last minute of frying.

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