Huevos Rancheros
Fried eggs with runny yolks set on lightly warmed, barely fried corn tortillas, then blanketed in a cooked salsa ranchera of simmered tomato and serrano chile. Originally a hearty ranch-style breakfast meant to fuel farmhands before a full day in the fields, not a raw pico de gallo dish dressed up for brunch.
Vegetarian
⚠ Contains: Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 corn tortillas
- 8 large eggs
- 4 roma tomatoes
- 2 serrano chiles, or 1 jalapeno, stemmed
- 1/4 white onion, plus extra diced for garnish
- 2 garlic cloves
- 2 tbsp vegetable oil, plus extra for frying tortillas and eggs
- 1/2 cup refried or whole black beans, warmed
- Salt, to taste
- Queso fresco, crumbled
- Fresh cilantro, chopped
- Avocado slices, optional
Steps
- Boil the tomatoes, chiles, onion quarter, and garlic in water 8 minutes until softened.
- Blend the cooked vegetables with a splash of the cooking water until smooth.
- Heat 2 tbsp oil in a skillet, pour in the salsa, and simmer 8-10 minutes until thickened; season with salt.
- In a separate pan, lightly fry the tortillas in oil 10-15 seconds per side, just until pliable and warmed, not crisp; keep warm.
- Fry the eggs sunny-side up in a bit of oil, keeping the yolks runny.
- Place 2 tortillas per plate and top each with a fried egg.
- Spoon the warm ranchera salsa generously over the eggs.
- Garnish with queso fresco, diced onion, and cilantro, and serve with warmed beans and avocado on the side.