Huevos Rancheros Recipe

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer, stirring to dissolve sugar and salt.

Place sliced red onion, carrot and jalapeño in a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables, press down to submerge, and let cool to room temperature (about 20–30 minutes). Refrigerate if making ahead; keeps well for several days.

Preheat a skillet over medium-high heat. Dry-roast the roma tomatoes, half onion, jalapeño and garlic cloves in the skillet until blistered and blackened in spots, about 6–8 minutes, turning so all sides char.

Transfer the charred vegetables to a blender, add 1 tsp oil, 1 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped cilantro (if using) and 1 tbsp lime juice. Blend to a slightly chunky or smooth salsa, to your preference. Taste and adjust seasoning. Keep warm or refrigerate until ready to use.

Whisk together 1/2 cup sour cream, 1/4 cup Greek yogurt (optional), 1 tbsp lime juice, 1/2 tsp lime zest and 1/4 tsp salt. If the crema is too thick, add water a teaspoon at a time until it reaches a drizzle-able consistency. Refrigerate until serving.

Warm a medium skillet over medium heat and add 2 tbs oil. Add the refried beans and warm, stirring occasionally, about 5–7 minutes. If the beans are too thick, stir in 1–2 tbs water to loosen. Stir in 1/2 tsp ground cumin and 1/4 tsp chili powder if using, and adjust salt to taste.

If your tostadas need crisping, heat a large skillet over medium-high heat. Add a thin film of oil and crisp each tostada 30–45 seconds per side until warm and fragrant. Drain briefly on paper towel. Alternatively, warm tostadas in a 375°F (190°C) oven for 5–7 minutes.

Heat a nonstick skillet over medium heat and add 2 tbs butter or oil. Crack eggs into the pan (work in batches if needed) and cook until whites are set and edges are crisp, 2–3 minutes for runny yolks, or longer to desired doneness. Season with salt and pepper while cooking.

For sunnyside or over-easy: cover the pan briefly with a lid for 30–45 seconds to help set the tops, or flip gently for over-easy and cook 15–30 seconds more.

Lay out warm tostadas on plates. Spoon about 1/3 cup warm refried beans onto each tostada and spread into an even layer.

Spoon 2–3 tablespoons of salsa roja over the beans on each tostada.

Place a fried egg atop each tostada (1 egg per tostada). For a more generous serving, use two eggs on larger tostadas.

Drizzle about 1 tablespoon lime crema over each egg and tostada.

Top with pickled veggies (about 2 tablespoons per tostada), crumbled cotija (about 1–2 tablespoons), and scatter cilantro leaves and a small handful of baby greens alongside or on top.

Serve with lime wedges on the side and extra salsa roja and crema if desired.