Huevos Rancheros
Huevos Rancheros
A classic Mexican breakfast! When you cut into them, the egg yolks mix in with everything — the salsa, tortillas. Delicious!
Huevos Rancheros
Huevos Rancheros
A classic Mexican breakfast! When you cut into them, the egg yolks mix in with everything — the salsa, tortillas. Delicious!
Servings Prep Time
4servings 20 minutes
Cook Time
15minutes
Servings Prep Time
4servings 20 minutes
Cook Time
15minutes
Ingredients
Salsa
  • 2small tomatoeschopped
  • 2small jalapeño pepperschopped
  • 1small onionchopped
  • 1clove garlic
  • 1/2bunch cilantrochopped
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 2teaspoon canola oil
Huevos Rancheros
  • 115.5-ounce can refried beans
  • 1/2 cup warm water
  • 2tablespoon canola oil
  • 4large eggs
  • 4 corn tostadas
  • 2 avocadossliced, 4 slices per tostada
  • 1cup cotija cheese
  • saltto taste
  • pepperto taste
Instructions
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.