Description
Fresh Huevos Rancheros is a vibrant and satisfying Mexican-inspired breakfast or brunch dish featuring crispy corn tortillas topped with a savory black bean mixture, freshly fried eggs, warm red salsa, and zesty pico de gallo. This recipe combines a perfect balance of textures and flavors with creamy beans, tangy salsa, fresh tomatoes, and optional cheese and garnishes, presenting a wholesome and colorful way to start the day.
Ingredients
Units
Scale
Pico de Gallo
- 2 medium ripe tomatoes, chopped (about 1 1/2 cups)
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- 1/4 teaspoon fine-grain sea salt
Refried Beans
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped white onion
- 1/4 teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 1/2 cups cooked beans
- 1/4 cup water
- Freshly ground black pepper, to taste
- 1/2 teaspoon lime juice
Everything Else
- 1 1/2 cups (12 ounces) of your favorite red salsa, either homemade or jarred
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- 1/2 cup shredded Monterey Jack cheese (optional)
- Freshly ground black pepper
- Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
Instructions
- Prepare the pico de gallo: In a medium bowl, combine the chopped tomatoes, finely chopped white onion, chopped fresh cilantro, lime juice, and sea salt. Stir to blend all the ingredients evenly, then set the mixture aside to allow the flavors to meld.
- Cook the beans: Heat 2 teaspoons of olive oil in a small saucepan over medium heat until shimmering. Add the finely chopped onion and salt, cooking while stirring occasionally for 3 to 6 minutes until the onions become translucent and soft. Add ground cumin and continue cooking with constant stirring for about 30 seconds until fragrant. Stir in the rinsed and drained beans and water. Cover and cook for 5 minutes, then reduce heat to low and remove the lid. Use a potato masher or the back of a fork to mash at least half the beans. Continue cooking uncovered for 2 to 3 more minutes, stirring frequently until the mixture thickens. Remove from heat and stir in freshly ground black pepper and lime juice. Adjust seasoning as needed with salt, pepper, or lime juice. If too dry, add a small splash of water, then cover and keep warm until serving.
- Warm the salsa: Pour the salsa into a medium saucepan over medium heat and bring it to a gentle simmer, stirring occasionally. Reduce heat to low to keep warm until serving. Alternatively, you may microwave the salsa in a bowl until heated through.
- Warm the tortillas: Using a small skillet over medium heat, warm each corn tortilla individually, flipping as needed to ensure even warming. Once warm, spread an even layer of the black bean mixture over each tortilla and place each on an individual serving plate. If using Monterey Jack cheese, sprinkle it on top of the beans on each tortilla. Set aside.
- Fry the eggs: In the same skillet over medium heat, add 1 teaspoon olive oil and heat until shimmering. Carefully crack one egg into the skillet, taking care not to break the yolk. Fry the egg, tilting and lifting the pan occasionally to distribute the oil evenly until the whites are set and the yolk reaches your preferred doneness. Transfer the fried egg onto one of the prepared tortillas. Repeat the process with the remaining eggs.
- Assemble the dish: Spoon about one-fourth of the warmed salsa over each plate, taking care to avoid the egg yolk. Using a slotted spoon or fork, add a generous scoop of pico de gallo onto each serving, leaving excess tomato juices behind. Finish by sprinkling freshly ground black pepper over the dish and adding any optional garnishes such as crumbled Cotija or feta cheese, sliced avocado, additional cilantro, or hot sauce.
- Serve immediately: Serve the huevos rancheros hot and enjoy. If there are leftover beans, they can be used as a delicious dip for tortilla chips.
Notes
- If tomatoes aren’t in season, skip the pico de gallo and top the dish with chopped cilantro and avocado slices instead for a fresh alternative.
- For leftovers, store the individual components separately and fry the tortillas and eggs fresh just before serving to maintain optimal texture and flavor.
- Change it up by substituting red salsa and pico de gallo with salsa verde and sliced avocado for a different twist.
- Make it gluten free by using certified gluten-free corn tortillas.
- For a dairy-free version, omit the cheese.
