Huevos Rancheros Recipe

warm tortillas

Stack the 4 corn tortillas and wrap in a damp paper towel. Microwave for 30–45 seconds until soft, or heat individually on a dry skillet over medium heat for 30–45 seconds per side until pliable. Keep warm wrapped in a clean towel.

Halve and pit the avocado. Slice or mash lightly with a fork, squeeze half the lime over it and season with a pinch of salt. Roughly chop cilantro and set aside for garnish.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook 3–4 minutes until softened.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the drained black beans, cumin, chili powder and 1/4 teaspoon salt. Cook 3–4 minutes, mashing about a quarter of the beans with the back of a spoon to thicken slightly. Add 1 cup salsa verde, reduce heat to low, simmer 3–5 minutes to blend flavors. Keep warm.

In a nonstick skillet, heat 1 tablespoon butter or oil over medium-low. Crack 4 eggs into the pan, cooking sunny-side-up or over-easy to preferred doneness: about 3–4 minutes for set whites and runny yolks (covering pan for the last minute helps whites set). Season each egg with a pinch of salt and pepper while cooking.

If making over-easy: cook whites until set, flip gently and cook 15–30 seconds. Transfer eggs to a plate and keep warm.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Transfer to paper towels to drain and keep warm.

If using prepared or leftover breakfast hash: reheat in the bacon skillet or a separate pan over medium-high heat with a drizzle of oil until heated through and crisped in spots, about 4–6 minutes. Season to taste with salt and pepper.

Portion 1 cup of fresh fruit per serving bowl or plate and chill or keep at room temperature until serving.

To assemble each plate: place a warmed tortilla on the plate. Spoon about 1/4 cup of the warm black bean & salsa verde mixture onto the center of each tortilla (approximately 1/4 cup per tortilla).

Top each bean-topped tortilla with a cooked egg. Add sliced or mashed avocado beside or on top of the egg. Garnish with chopped cilantro, a squeeze of the remaining lime, and a sprinkle of queso fresco if using. Drizzle hot sauce if desired.

Serve each plate with 1/2 cup reheated hash, 1–2 slices of bacon (or one per serving depending on appetite), and 1 cup fresh fruit on the side.