Photo by Fernanda Alvarez 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 over a crispy corn tostada. Keep them warm in the oven at low broil if you're cooking more huevos rancheros for the family and want to keep your first batch warm!
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
Directions
Salsa
- Bring a large skillet to medium heat.
- Blend tomatoes, jalapeños, garlic, cilantro, salt and pepper until smooth.
- 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
- 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.
- Meanwhile, heat 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with salt.
- 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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