Huevos Rancheros
Sunny organic eggs with gorgeous golden yolks on warm, toasty tortillas bathed in salsa? Yes! Huevos Rancheros is a classic breakfast dish that’s hearty and healthy, and so good you’ll want to eat it for lunch and dinner, too. Our thanks to The Delicious Life for this recipe.
Overall rating:
5 out of
5 based on
1 reviews.
Ingredients
2 tablespoons grapeseed or other neutral-flavored cooking oil
1/2 cup chopped onion
2 cloves garlic, chopped
2 large tomatoes, chopped, plus any juices on cutting board
1/4 teaspoon salt
4 6-inch tortillas
1 cup black beans, lightly mashed with a fork
4 large Pete and Gerry’s Organic Eggs, sunny side up
1 avocado, thinly sliced
1/4 cup queso fresco
Optional garnishes: fresh or pickled jalapeños, fresh chopped cilantro, pickled onions
Directions
Make the salsa:
- Heat grapeseed oil in pan with high sides over medium heat. Add onions and cook until onions are soft.
- Add garlic and cook until fragrant, about 3 minutes.
- Add chopped tomatoes, along with any juice from the cutting board.
- Stir, bring to a boil, then lower heat and simmer until tomatoes are soft, about 20 minutes. Season with salt.
Assemble the huevos rancheros:
- Toast tortillas until crisp and browned in a toaster or toaster oven on high (if you don’t have a toaster/toaster oven, you can “toast” tortillas in a hot cast iron skillet or other frying pan over high heat).
- Place 2 tortillas per serving on serving plates.
- Spread black beans over tortillas. Spoon cooked salsa over black beans.
- Slip sunny side up eggs over salsa, then top eggs with avocado slices, queso fresco, and garnishes. Serve with additional salsa and optional garnishes on the side
Reviews
Spanish or English its still eggs
★★★★★
“excellent”
- roger