Huevos Rancheros Recipe

Breakfast Menu

1. 1

   Prepare toppings: dice the onion, chop cilantro, slice avocado, seed and mince jalapeño, crumble queso fresco, and cut the lime into wedges. Set aside.

2. 2

   Warm the refried beans in a small pot over medium-low heat until just simmering, stirring occasionally. If using whole beans, mash lightly for easier spreading.

3. 3

   Warm a dry skillet over medium heat. Lightly toast the corn tortillas for about 30-60 seconds per side until pliable and lightly blistered. Brush one side with a touch of olive oil if desired.

4. 4

   Fry the eggs: In a separate skillet, heat a thin layer of olive oil over medium heat. Crack the eggs and cook sunny-side up for 2-3 minutes, or to preferred doneness. Season with a pinch of salt and pepper.

5. 5

   Assemble: Spoon warm refried beans onto each tortilla, then place an egg on top. Spoon salsa roja over the egg. Add avocado slices, crumbled queso fresco, chopped onion, and cilantro. Add jalapeño slices if you like heat. Finish with a squeeze of lime and a dollop of sour cream (optional).

6. 6

   Serve immediately, with extra salsa on the side and lime wedges for garnish.