Huevos Rancheros Recipe

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1/4 cup chopped onion and sauté 3–4 minutes until softened.

Add 1 minced garlic clove and 1/4 tsp ground cumin; cook 30 seconds until fragrant.

Stir in 1 cup drained black beans, 2 tbsp water, 1/2 tsp salt and 1/4 tsp pepper. Cook 3–4 minutes until warmed through.

Lightly mash about half the beans with the back of a spoon to create a creamy-but-textured spread. Remove from heat and stir in 1/2 tsp lime juice. Keep warm.

In a separate small saucepan, heat 1 tsp olive oil over medium heat. Add 1/4 cup chopped onion and sauté 3 minutes until translucent.

Add 1/2 minced jalapeño and 1 minced garlic clove; cook 30–45 seconds until fragrant.

Add 1 cup diced tomatoes (or 1 cup canned crushed tomatoes), 1/4 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer.

Simmer uncovered 6–8 minutes, stirring occasionally, until sauce thickens slightly. If too thick, stir in up to 1 tbsp water to reach desired consistency.

Taste and adjust seasoning. Keep sauce warm or set aside for assembly.

Warm a dry skillet or griddle over medium-high heat. Lightly brush or wipe 1 tbs vegetable oil on both sides of each corn tortilla.

Cook tortillas 30–45 seconds per side until pliable and lightly blistered. Stack and keep covered with a towel to stay warm (or wrap in foil and keep in a very low oven).

Place tortillas on two plates. Divide warmed black beans between the tortillas, spreading them into an even layer on each.

In a nonstick skillet, heat 1 tsp butter or oil over medium-low to medium heat until shimmering.

Crack 2 large eggs into the skillet. Cook for a sunny-side-up finish: cover the skillet with a lid and cook 3–4 minutes until whites are set but yolks remain runny. For over-easy, cook 2–3 minutes, flip gently, and cook 30–45 seconds more.

Season eggs with 1/8 tsp salt and 1/8 tsp black pepper. Remove from heat.

Place one fried egg on top of the black-bean layer on each tortilla.

Spoon warm ranchero sauce generously over the eggs and beans (about 2–3 tbsp per tortilla).

Dollop 1 tbsp sour cream on each, then sprinkle about 0.5 oz shredded white cheddar per tortilla.

Scatter chopped cilantro over the top, add a lime wedge to the plate and a few drops of hot sauce if desired.

Serve immediately while eggs are hot and yolks are runny. Enjoy.