Huevos Rancheros Recipe

Roast or cook

If using red salsa: place fire-roasted diced tomatoes (or whole tomatoes) on a skillet and char lightly. If using verde: roast husked tomatillos on a dry skillet or under broiler until blistered on all sides. Add quartered onion, jalapeño (or serrano), and the garlic clove and char together, about 6–8 minutes total, turning occasionally.

Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice and 1/2 tsp salt. Pulse or blend to desired texture (smooth or slightly chunky). Taste and adjust salt or lime. Keep warm or refrigerate briefly until plating.

Place diced potatoes in a pot of cold salted water. Bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and pat dry thoroughly.

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and cook 2 minutes until starting to soften. Add drained potatoes in a single layer. Cook without stirring 3–4 minutes to develop a crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until golden and crisp.

Season with smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Toss to coat and transfer to a warm plate. Keep warm until serving.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add drained black beans, 2 tbsp water, 1/2 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt.

Simmer gently, mashing about one quarter of the beans with the back of a spoon to thicken, for 6–8 minutes. Adjust seasoning and keep warm.

In a medium skillet, heat 2 tbs vegetable oil over medium-high heat. Fry each corn tortilla one at a time for about 30–45 seconds per side until pliable and slightly crisp at the edges. Drain briefly on paper towels and keep warm in a covered dish or wrapped in a towel.

Optional: For a sturdier base, brush each fried tortilla with 1/2 tbs butter after frying.

Wipe the skillet used for tortillas clean and reduce heat to medium. Add remaining 1 tbs vegetable oil and 1 tbs butter. Crack eggs into the skillet (work in batches if necessary) and cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. Season with salt and pepper.

If you prefer over-easy, cook until whites set, flip gently and cook 20–30 seconds more.

Place one fried tortilla on each plate. Spoon a generous 1/4 cup of warm black beans over each tortilla, spreading slightly.

Place a fried egg on top of the beans. Spoon 3–4 tbs of salsa (red or verde) over each egg, allowing some to drizzle onto the plate.

Sprinkle about 1/4 cup shredded cheese over each plated egg and beans so it melts slightly from the heat. Garnish with chopped cilantro and a lime wedge. Add a scoop of homefries and a small bowl or scoop of black beans to the side if desired (or arrange as pictured: one side homefries, one side extra beans).

Serve with warm extra tortillas, sour cream or crema, and avocado slices if using.