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Mexican
Huevos Rancheros Breakfast
25 min total10 prep15 cook2 servings410 cal
VegetarianClassicContains eggContains dairy
Crisp corn tortillas topped with warm refried black beans, fried eggs, a quick tomato-chili salsa, and creamy avocado. A hearty, satisfying Mexican breakfast classic that comes together in one skillet.
Ingredients
bakery
- 4corn tortillas
dairy
- 4eggs
- 0.33 cupcotija cheese
pantry
- 1 canblack beans
- 2 tbspvegetable oil
produce
- 2tomatoes
- 1jalapeño
- 0.5onion
- 1 clovegarlic
- 1avocado
- 2 tbspfresh cilantro
- 1lime
Steps
- Dice the tomatoes, jalapeño, onion, and mince the garlic.
- Heat 1 tablespoon oil in a skillet over medium heat and sauté the onion, garlic, and jalapeño for 2–3 minutes until softened.
- Add the tomatoes and cook 5–6 minutes, mashing lightly, until the salsa thickens; season with salt and set aside.
- Warm the black beans with their liquid in a small saucepan over low heat, mashing slightly to a chunky consistency.
- Wipe out the skillet, add a little oil, and toast the tortillas 30–45 seconds per side until warm and lightly crisp; set aside on plates.
- Add the remaining oil to the skillet and fry the eggs sunny-side up until whites are set but yolks are still runny.
- Spread the warm beans over each tortilla.
- Top the beans with a fried egg, then spoon the tomato salsa over the top.
- Slice the avocado and fan a few slices over each plate.
- Crumble cotija cheese and scatter cilantro on top; serve with lime wedges.
Tips
- Warm the tortillas in a dry skillet first so they hold up under the beans and salsa without going soggy.
- Fry the eggs sunny-side up so the yolk breaks over the beans and tortilla for extra richness.
- Simmer the salsa until it thickens slightly — a watery salsa will make the tortillas soft too quickly.
- Crumble in cotija or queso fresco right before serving for a salty finish.
