Mexican brunch · spicy breakfast
Huevos Rancheros
Ingredients
Sauce
Steps
Heat oil in a pan and sauté the diced onion and jalapeño, then add the chopped tomato and simmer 5 minutes to make a salsa sauce.
~7 min
Season with salt and add the cooked black beans, warming them through.
~3 min
In another pan, lightly toast or warm the tortillas.
~2 min
Fry the eggs in a separate pan.
~3 min
Why: Keeping the yolks runny lets them break and mix into the sauce like a finishing touch.
Lay tortillas on a plate, then top with salsa sauce and the fried eggs.
~2 min
Sprinkle with cheese and top with sliced avocado and cilantro to finish.
~3 min
Tips
- —
Lightly toasting the tortillas keeps them from getting soggy once the sauce goes on, adding a nutty crunch.
- —
Mash about half the black beans for a thicker sauce.
- —
A squeeze of lime juice on top adds a bright, fresh finish.
Storage
The salsa and beans keep refrigerated for 2 days; cook the eggs and tortillas fresh right before eating.