Description
Huevos Rancheros is a classic Mexican breakfast dish that features fried eggs perched atop a bed of warm tortillas and beans and smothered with delicious pico de gallo salsa. These vegetarian ranch style eggs are hearty, flavorful, and easy to make!
Ingredients
For the pico de gallo:
- 2 medium tomatoes, diced
- ¼ medium onion, diced
- ¼ cup fresh cilantro, finely chopped
- juice of 1 lime
- ¼ teaspoon salt
For the huevos rancheros:
- 1 can (15 ounces) black beans (or pinto beans), rinsed and drained
- 4 tortillas, corn or flour (6 inch in diameter)
- 2 tablespoons olive oil
- 4 large eggs
For the toppings (optional):
- 1/2 cup cotija cheese (or feta cheese), crumbled
- 1 avocado, sliced
- chiptole mayo or cilantro lime dressing
Instructions
- Make the pico de gallo. In a large mixing bowl, add tomatoes, onion, cilantro, lime juice, and salt. Mix well and set aside.
- Heat the black beans. Add the black beans into a pot and heat them on low heat until warmed through, about 5 minutes, stirring constantly. If the beans get too dry, add a tablespoon of water at a time until you reach the right consistency. Set aside.
- Warm the tortillas: Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges. Repeat with all tortillas.
- Fry the eggs. In the same skillet, heat oil over medium heat until the hot oil sizzles, about 1 minute. Carefully crack the eggs spaced evenly apart onto the skillet without breaking the yolk. Fry the eggs until the whites are set and the yolk reaches desired doneness, about 3-5 minutes.
- Assemble. Spoon 1/4 of the warm fried beans and spread evenly onto each tortilla, top with a fried egg, pico de gallo and sprinkle of cheese. Serve on a platter with your favorite toppings such as sliced avocados.
Notes
Make ahead tips: You can make the pico de gallo up to 4 days in advance and store in an airtight container in the refrigerator. If you are making beans from scratch (rather than using canned beans), you can also make it several days in advance and store in an airtight container in the fridge. You can also prepare any of the toppings and store in airtight containers in the fridge until ready to serve.
How to store: Huevos rancheros are best served fresh. If you must, you can refrigerate huevos rancheros in an airtight container for up to 2 days.
How to reheat: Reheat in a microwave on high for 30-60 seconds or in a skillet over medium-low heat until warmed through. Note that the tortillas will soften and the eggs will be cooked fully (won't be runny.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican