Huevos Rancheros Recipe
Two blanched corn tortillas topped with black beans, cheese, two over-medium eggs, pico de gallo, and sliced avocado.
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Ingredients
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Tortillas
Beans
Eggs
Toppings
Seasonings
Method
Preparing the Tortillas
- 1
Blanch the Tortillas
In a pot of boiling water, blanch the corn tortillas for about 30 seconds on each side until they are soft and pliable. Remove and set aside.
Cooking the Beans
- 2
Heat the Black Beans
In a saucepan, heat the black beans over medium heat. Stir occasionally and season with salt and black pepper to taste. Cook for about 5 minutes until warmed through.
Cooking the Eggs
- 3
Cook the Eggs
In a non-stick skillet, heat the olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes for over-medium. Season with salt and pepper.
Assembling the Dish
- 4
Assemble Huevos Rancheros
On each blanched corn tortilla, spread a layer of black beans. Top with shredded cheese, followed by an over-medium egg. Finally, add a generous serving of pico de gallo and sliced avocado on top. Serve immediately.