Huevos Rancheros Recipe
A hearty and vibrant Mexican-inspired breakfast dish, Huevos Rancheros features tender corn tortillas layered with creamy refried beans, zesty homemade salsa, and perfectly cooked eggs. Topped with fresh cilantro and avocado, this balanced plate is a flavorful way to start your day.
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Servings: 6
Ingredients
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 6 small white corn tortillas
- 4 ounce can diced green chiles
- Salt and freshly ground black pepper to taste
- 6 large eggs cooked over easy or fried
- 1/2 onion finely chopped
- 1 teaspoon olive oil
- 1 1/2 cups refried beans warmed
- 14.5 ounce can fire-roasted tomatoes with juices
- 2 cloves garlic minced or pressed
- 1 avocado chopped
Instructions
- Warm the olive oil in a medium skillet set over medium heat. Sauté the chopped onion for several minutes until translucent, then add the minced garlic and cook for an additional 30 seconds.
- Incorporate ground cumin along with salt and freshly cracked black pepper. Pour in the fire-roasted tomatoes, including their juices, and the diced green chiles. Allow the mixture to come to a gentle simmer, stirring occasionally, and cook for approximately 5 minutes. Remove the salsa from heat and adjust the seasoning if needed.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Warm each corn tortilla individually, flipping after about one minute per side until pliable and slightly golden.
- Spread a generous layer of warm refried beans onto each tortilla. Top with a spoonful of the prepared salsa and crown with a fried egg.
- Finish with a sprinkle of chopped cilantro and a scattering of diced avocado.
Notes
This dish can be served immediately or components prepared in advance for quick assembly in the morning.