Fresh Huevos Rancheros
Ingredients
Pico de gallo
-
2
medium
ripe tomatoes, chopped
-
¼
cup
finely chopped white onion
-
¼
cup
chopped fresh cilantro
-
2
tablespoons
lime juice
-
¼
teaspoon
fine-grain sea salt
Refried beans
-
2
teaspoons
extra-virgin olive oil
-
¼
cup
finely chopped white onion
-
¼
teaspoon
fine-grain sea salt
-
1
teaspoon
ground cumin
-
1
can (15 ounces)
black beans or pinto beans, rinsed and drained
-
¼
cup
water
-
½
teaspoon
lime juice
-
to taste
freshly ground black pepper
Everything else
-
1½
cups
red salsa
-
4
teaspoons
extra-virgin olive oil
-
4
large
eggs
-
4
corn tortillas
-
½
cup
shredded Monterey Jack cheese (optional)
-
to taste
freshly ground black pepper
-
optional
garnishes (e.g., Cotija cheese, avocado, cilantro, hot sauce)
Instructions
- Prepare the pico de gallo by mixing tomatoes, onion, cilantro, lime juice, and salt in a bowl and set aside.
- In a saucepan, heat olive oil, add onion and salt, and cook until translucent. Stir in cumin, then add drained beans and water. Cook and mash half of the beans, then season with pepper and lime juice.
- Warm the salsa in a saucepan or microwave until simmering.
- Warm each tortilla in a skillet, spread the bean mixture over them, and sprinkle with cheese if using.
- Fry the eggs in olive oil until cooked to your liking, placing each egg on top of a tortilla.
- Top each serving with salsa and pico de gallo, and add any additional garnishes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
700mg
Cholesterol
210mg
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