Huevos Rancheros Recipe

Roast the vegetables

Preheat a dry cast-iron skillet or griddle over medium-high heat. Place whole tomatoes, quartered onion, garlic cloves (in their papery skins) and the jalapeño on the hot surface. Roast, turning occasionally, until the tomatoes are blistered and blackened in spots and the pepper and onion are softened, about 8–12 minutes.

Peel and blend

Allow roasted garlic to cool slightly and squeeze garlic from skins. Transfer roasted tomatoes, peeled garlic, roasted jalapeño (remove stem; seeds optional for heat), and onion to a blender or food processor. Add cumin, oregano, 1 tsp salt, 1/4 tsp black pepper and 1 tsp vegetable oil. Blend to a slightly chunky salsa (pulse to keep some texture). Taste and adjust salt or heat.

Simmer for depth

Pour blended salsa into a small saucepan and simmer over medium-low for 8–10 minutes, stirring occasionally, until slightly thickened and flavors meld. Keep warm while preparing tortillas and eggs.

Warm and crisp tortillas

Heat 1 tbs oil in a large skillet over medium-high heat. Lightly fry each corn tortilla 30–45 seconds per side until warmed with faint crisp edges but still pliable. Transfer to a paper towel-lined plate and keep warm in a low oven (about 200°F/95°C) or covered with a clean kitchen towel.

Heat refried beans

Warm the refried beans in a small saucepan over low heat, stirring occasionally. If too thick, stir in 1–2 tbs water or broth to loosen to a spreadable consistency. Season with a pinch of salt to taste.

Fry the eggs

In a nonstick skillet, heat 1 tbs oil over medium. Crack eggs into the skillet, spacing so they don't touch. Season with the 1 tsp salt and 1 tsp black pepper divided among the eggs. Cook until whites are set and edges are slightly crisp but yolks remain runny, about 3–4 minutes for sunny-side up. For over-easy, carefully flip and cook 15–30 seconds more.

Assemble plates

Spread about 1/4 cup warmed refried beans onto each tortilla. Place a fried tortilla on each dinner plate (or two tortillas stacked, if preferred). Spoon 1/2 cup (approximately) warm ranchero salsa over each tortilla, then place a fried egg on top. Sprinkle about 1/4 cup shredded cheese over each egg so it melts from the heat. Drizzle 1–2 tbs crema or sour cream over each serving and garnish with chopped cilantro and a lime wedge. Add optional toppings such as diced avocado or pickled red onion.

Serve

Serve immediately while eggs are runny and salsa is warm. Offer extra hot sauce and lime wedges at the table.