Huevos Rancheros Recipe
Two sunny side-ups topped with our homemade tomato sauce, chunky pico, and avocado slices. Served with a side of refried beans for a cowboy-style Mexican classic.
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Ingredients
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Huevos Rancheros
Method
Preparation
- 1
Prepare the Tomato Sauce
In a saucepan, heat the tomato sauce over medium heat. Add salt and pepper to taste. Allow it to simmer for about 10 minutes, stirring occasionally.
- 2
Make the Pico de Gallo
In a bowl, combine diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt. Mix well and set aside.
- 3
Prepare the Refried Beans
If using canned refried beans, heat them in a small saucepan over medium heat until warmed through, about 5 minutes.
Cooking the Eggs and Tortillas
- 4
Cook the Eggs
In a frying pan, heat the olive oil over medium heat. Crack the eggs into the pan and cook until the whites are set, about 3-4 minutes. The yolks should remain runny.
- 5
Warm the Tortillas
In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.
Assembly
- 6
Assemble the Dish
Place a warm tortilla on a plate, top it with a generous spoonful of tomato sauce, then add the sunny-side-up eggs. Spoon over the pico de gallo and garnish with avocado slices. Serve with a side of refried beans.
