Huevos Rancheros
Fried eggs on crisp corn tortillas with warm refried beans, a quick tomato-chile sauce, crumbled cheese, avocado and cilantro.
- Servings
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Vegetarian tip: check the labels on refried beans (some refried beans are made with lard) and queso fresco or feta (some fresh cheeses are made with animal rennet).
Ingredients
For the sauce
To assemble
Equipment
- Medium saucepan
- Large nonstick skillet
Instructions
Make the sauce: heat the oil in the saucepan over medium heat. Cook the onion and jalapeño until soft, 4–5 minutes, then add the garlic for 30 seconds.
Add the tomatoes with their juice and the salt. Simmer, mashing the tomatoes a little, until slightly thickened, 8–10 minutes. Keep warm over low heat.
Warm the refried beans in a small pot or the microwave, stirring in a splash of water if they are stiff.
Heat a little of the oil in the skillet over medium-high heat. Crisp the tortillas one or two at a time until lightly blistered, 30–45 seconds per side. Drain on paper towels and set two on each plate, overlapping.
Lower the heat to medium, add the rest of the oil and fry the eggs until the whites are set and the yolks are as runny as you like, 3–4 minutes.
Spread beans over the tortillas, top each plate with an egg and spoon the warm sauce around it. Finish with cheese, avocado and cilantro.
Notes
- The sauce keeps in the fridge for up to 4 days and is good on scrambled eggs too.
- Some canned refried beans are made with lard; choose a vegetarian can if that matters to you.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 515
- Protein
- 20 g
- Carbs
- 51 g
- Fat
- 27 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
.jpg){kind=link}