Huevos Rancheros

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Votes: 3
Rating: 4.67
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Huevos Rancheros

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • Salsa
  • 2 small tomatoes chopped
  • 2 small jalapeño peppers chopped
  • 1 small onion chopped
  • 1 clove garlic
  • 1/2 bunch cilantro chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoon canola oil
  • Huevos Rancheros
  • 1 15.5-ounce can refried beans
  • 1/2 cup warm water
  • 2 tablespoon canola oil
  • 4 large eggs
  • 4 corn tostadas
  • 2 avocados sliced, 4 slices per tostada
  • 1 cup cotija cheese
  • salt to taste
  • pepper to taste
Difficulty:
A classic Mexican breakfast! When you cut into them, the egg yolks mix in with everything — the salsa, tortillas. Delicious!

Here's a delicious, classic and easy breakfast recipe for huevos rancheros. I like to serve them with a crispy corn tostada. Keep them warm in the oven at low broil if you are cooking more huevos rancheros for the family and want to keep your first batch warm!

Directions

Salsa
  1. Bring a large skillet to medium heat.
  2. Blend tomatoes, jalapeños, garlic, cilantro, salt and pepper until smooth.
  3. Transfer the blended salsa and the chopped onions into the previously heated skillet with 2 teaspoons of oil. Cook the salsa for 8 minutes until it thickens slightly. Serve in a bowl and set aside.
Huevos Rancheros
  1. Add the beans to the previously used pan, along with ½ cup warm water. Cook over low heat until warmed through, mashing slightly with a fork, for approximately 5 minutes. Reserve covered.
  2. Meanwhile, heat 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with salt.
  3. Place 1 tostada on each plate. Spread the bean paste on each tostada then top with a fried egg, some salsa, and garnish with avocado slices and cotija cheese.

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Votes: 3
Rating: 4.67
You:
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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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