Description
Huevos Rancheros is a delicious Mexican breakfast featuring sunny-side-up eggs on warm corn tortillas, topped with a savory black bean mixture, fresh salsa, and creamy avocado. It’s a hearty and flavorful way to kickstart your day!
Ingredients
Scale
- 4 large eggs
- 2 corn tortillas
- 1 cup of black beans (canned or cooked)
- 1 medium onion, diced
- 1 medium tomato, diced
- 1 jalapeño pepper, diced (optional for heat)
- 1/2 cup of crumbled queso fresco or feta cheese
- 1 avocado, sliced
- 1/4 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 cup of salsa (store-bought or homemade)
Instructions
- Start by rinsing the black beans if you’re using canned ones. Drain them well and set aside. If you’re using dried beans, make sure they are cooked and tender.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent.
- Add the diced jalapeño (if using) and continue to sauté for another 2 minutes.
- Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the beans are heated through and well combined with the spices. Remove from heat and set aside.
- In a small bowl, combine the diced tomatoes with 1/4 cup of salsa. If you prefer a fresher taste, you can make your own salsa by mixing diced tomatoes, chopped cilantro, lime juice, and a pinch of salt.
- Mix well and adjust seasoning if necessary. Set aside to let the flavors meld.
- In a non-stick skillet, heat the remaining tablespoon of olive oil over medium heat.
- Crack the eggs into the skillet, being careful not to break the yolks. Cook the eggs sunny-side up for about 3-4 minutes, or until the whites are set but the yolks are still runny. If you prefer your yolks cooked through, you can cover the skillet with a lid for a minute or two.
- Once cooked to your liking, season the eggs with a pinch of salt and pepper.
- While the eggs are cooking, heat another skillet over medium heat. Place the corn tortillas in the skillet one at a time, warming them for about 30 seconds on each side until they are soft and pliable.
- Alternatively, you can warm the tortillas in the microwave by wrapping them in a damp paper towel and microwaving for about 30 seconds.
- To assemble, place one warm tortilla on a plate as the base.
- Spoon a generous amount of the black bean mixture over the tortilla, spreading it evenly.
- Carefully place two sunny-side-up eggs on top of the beans.
- Top the eggs with the fresh salsa mixture, allowing it to cascade over the edges.
- Sprinkle crumbled queso fresco or feta cheese over the top for a creamy finish.
- Add a few slices of avocado on the side or on top for added creaminess and flavor.
- Garnish with chopped cilantro and serve with lime wedges on the side for an extra zing.
Notes
- This dish is versatile; feel free to add other toppings like sour cream, hot sauce, or additional vegetables.
- For a vegetarian option, ensure that the cheese used is rennet-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes