Mexican 20 min

Huevos Rancheros

Name: Huevos Rancheros
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large eggs; 4 corn tortillas; 2 cups salsa ranchera (3 Roma tomatoes, 2 jalapeños, ¼ onion, 2 garlic cloves — blended and fried); 1 cup refried black beans; 2 tablespoons vegetable oil; ½ avocado, sliced; ¼ cup cotija cheese, crumbled; Fresh cilantro and lime wedges for serving

breakfastvegetarianquick

Ingredientsfor 2

420

Cal

20g

Protein

38g

Carbs

22g

Fat

14 large eggs
24 corn tortillas
32 cups salsa ranchera (3 Roma tomatoes, 2 jalapeños, ¼ onion, 2 garlic cloves — blended and fried)
41 cup refried black beans
52 tablespoons vegetable oil
6½ avocado, sliced
7¼ cup cotija cheese, crumbled
8Fresh cilantro and lime wedges for serving

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Instructions

1
Make the salsa ranchera: blend tomatoes, jalapeños, onion, and garlic until smooth. Heat 1 tablespoon oil in a saucepan over high heat, pour in the salsa, and cook stirring for 8 minutes until it darkens and thickens. Season with salt.
2
Heat the refried beans in a small pot over medium heat, adding a splash of water to loosen. Heat remaining oil in a large skillet over medium heat and fry the tortillas 30 seconds per side until crisp but still pliable. Remove to plates.
3
Spread warm beans on each tortilla. In the same skillet, fry the eggs sunny-side up over medium heat, basting the whites with oil until set but the yolks still runny, about 3 minutes. Place eggs on top of the beans.
4
Spoon the warm salsa ranchera generously over the eggs, crumble cotija on top, and garnish with avocado, cilantro, and lime wedges. Serve immediately.