Huevos rancheros is built in layers rather than cooked as one skillet of eggs and sauce. Lightly crisp the tortillas, warm the beans, and fry the eggs just before assembling so the tortillas keep some texture. This version uses store-bought salsa verde for a quick, tangy finish and serves four.
Serves: 4
Prep: 10 minutes
Cook: 15 minutes
Ingredients
- 8 small corn tortillas
- 2 tablespoons neutral oil, divided
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1/2 cup water
- 1/2 teaspoon ground cumin
- 1 cup prepared salsa verde
- 4 large eggs
- 1/4 cup crumbled cotija or feta
- 2 tablespoons chopped cilantro
- 1 avocado, sliced, optional
Method
- Warm a teaspoon of oil in a small saucepan. Add the beans, water, and cumin. Simmer for 5 minutes, then mash about a third of the beans with a fork.
- Heat a thin film of oil in a skillet over medium heat. Cook each tortilla for about 30 seconds per side, until warm with a few crisp spots. Stack under a clean towel.
- Add a little more oil to the skillet. Fry the eggs in batches until the whites are fully set and the yolks reach your preferred firmness.
- Put two tortillas on each plate. Divide the beans between them and top each plate with an egg.
- Spoon salsa verde over the eggs and finish with cotija, cilantro, and avocado if using. Serve at once.
Variations
Use black beans in place of pinto beans, or offer hot sauce at the table. If you prefer softer tortillas, warm them without crisping.
Storage and reheating
Store extra beans and salsa separately in covered containers in the refrigerator and use within 3 to 4 days. Cook fresh eggs and crisp tortillas when serving leftovers.
Plan this plate alongside the breakfast prep guide for early mornings and the grocery list for a week of breakfasts. Add the ingredients to the Lucru Home meal planner before your next shop.
