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Huevos Rancheros

A breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 servings

Equipment

  • large bowl, medium skillet, grater

Ingredients

  • 2 tomatoes small
  • 1 onion small
  • 1 jalapeno pepper medium, chopped
  • 2 cloves garlic 1 chopped, 1 smashed
  • 1/2 tsp hot sauce
  • 1 tsp cumin ground
  • kosher salt
  • black pepper freshly ground
  • 2 tbsp extra-virgin olive oil plus 2 tsp separated
  • 15.5 oz can black beans drained, rinsed
  • 4 eggs large
  • 4 6-inch corn tortillas warmed
  • 1/2 cup feta cheese crumbled
  • 1/4 cup cilantro fresh, chopped

Instructions

Salsa

  • Set grater in a large bowl and grate the tomatoes and onions.
  • Add the jalapenos, chopped garlic, hot sauce, cumin and sale and pepper to taste.
  • Heat a skillet over low heat and add the 2 teaspoons olive oil.
  • Fry the salsa in the oil until it thickens.
  • Remove and set aside.
  • Add beans to pan with smashed garlic with 1/2 cup warm water and a pinch of salt.
  • Cook beans on low heat until warmed through.
  • Mash beans slightly with a fork.

Main Dish

  • Heat 2 tablespoons oil in a separate skillet.
  • Fry eggs until sunny-side up.
  • Season eggs with pepper.
  • Plate each warm tortilla.
  • Divide beans across tortillas.
  • Place one egg on each.
  • Add salsa and cheese.
  • Sprinkle with cilantro (optional) and serve.