Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. Try adding a bit of your favourite hot sauce for a touch of heat.
Prep Time: 10 min
Cook Time: 10 min
- 4 large corn tortillas
- 2 tsp (10 mL) vegetable oil
- 8 eggs
- 1 1/4 cups (315 mL) salsa
- 1 cup (250 mL) refried pinto beans, warmed
- 1/2 cup (125 mL) low fat sour cream
- 1/3 cup (75 mL) shredded Monterey Jack cheese
- 1 tbsp (15 mL) chopped fresh cilantro
- 1 small avocado, diced (optional)
- Preheat oven to 200°F (100°C).
- If tortillas are soft, spread out on the counter and let dry for 5 minutes.
- Heat oil in large skillet over medium heat; heat tortillas one at a time, about 5 seconds on each side. Using tongs, transfer onto paper towels and keep warm in preheated 200°F (100°C) oven.
- Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.
- Remove tortillas from oven, place on individual plates and spread 1/4 cup (50 mL) salsa and 1/4 cup (50 mL) refried beans on each. Top each with two eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.
Another source: https://themodernproper.com/huevos-rancheros