Huevos Rancheros Recipe

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, fry each corn tortilla one at a time for about 45–60 seconds per side until crisp and lightly golden. Drain on paper towel and keep warm in a low oven (about 200°F / 95°C) while finishing the dish.

Roast (optional)

If you prefer a smoky salsa, place tomatoes, halved jalapeño, quartered onion, and garlic clove on a hot dry skillet or under a broiler. Roast until tomatoes blacken slightly and soften, about 6–8 minutes, turning as needed.

Finely dice roasted (or raw) tomatoes, jalapeño (remove seeds for milder heat), onion, and mince garlic. Combine in a bowl with chopped cilantro, lime juice, olive oil, salt and black pepper. Stir well and taste — adjust salt or lime as needed. Keep warm or at room temperature for serving.

In a clean 8–10 inch nonstick skillet, melt 1 teaspoon unsalted butter over medium-low heat. Crack 2 eggs into the skillet spaced apart. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the eggs.

Cover the skillet with a tight-fitting lid. After about 1 minute, add 1 tablespoon water to the pan (not on the eggs) and quickly re-cover to create steam. Cook for an additional 2–3 minutes for soft-basted whites and runny yolks (adjust 30–60 seconds longer if you prefer firmer yolks).

When eggs reach desired doneness, carefully transfer each egg onto a crispy tortilla using a spatula. Spoon about 3 tablespoons of warm Catalina salsa over each egg, letting some salsa reach the tortilla below.

Drizzle each plate with 1 tablespoon sour cream (use a spoon to make a thin drizzle). Sprinkle 1 tablespoon crumbled feta over both eggs (about 2 tablespoons total). Finish with a pinch of chopped cilantro if desired.

Warm 1/2 cup refried beans in a small saucepan over medium-low heat, stirring occasionally, until hot (3–5 minutes). Spoon beans onto the serving plate beside the tortillas.

Place sliced half avocado on the plate next to the beans. Add a lime wedge on the side. Garnish the eggs and plate with the remaining 1 teaspoon chopped cilantro.