Huevos Rancheros (veg,gf) Recipe

Quick-pickle vegetables

Combine rice vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan; warm just until sugar dissolves (about 1–2 minutes). Place sliced red onion, radish, and cucumber in a heatproof bowl or jar, pour the warm brine over the vegetables, press down to submerge, and let cool to room temperature (about 15–20 minutes). Refrigerate if making ahead. Drain lightly before serving.

Sauté aromatics

Heat 1 tablespoon oil in a medium skillet over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cumin and cook 30 seconds until fragrant.

Make refried beans

Add the cooked beans and 1/2 cup water or vegetable broth to the skillet. Bring to a simmer and mash the beans with a potato masher or back of a spoon until mostly smooth but still slightly chunky. Cook, stirring occasionally, until thickened to a spreadable consistency, about 4–6 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). Keep warm with a lid on over low heat.

Roast and blend

Heat a dry skillet over medium-high heat. Add whole roma tomatoes and the serrano (turning occasionally) until charred/blackened in spots and softened, about 8–10 minutes. Remove from heat and let cool slightly. Roughly chop tomatoes and stem the chile (remove seeds for less heat). Place tomatoes, chile, 1/4 cup chopped white onion, cilantro, lime juice and 1/2 tsp salt in a blender or food processor and pulse to a chunky salsa consistency. Taste and adjust salt or lime as needed. Keep at room temperature.

Mix crema

Whisk together yogurt (or dairy-free yogurt), 1 tablespoon lime juice, lime zest and 1/8 tsp salt until smooth. Taste and adjust acidity or salt. Transfer to a small squeeze bottle or bowl for easy finishing.

Heat tostadas

If using store-bought tostadas, warm them in a 350°F (175°C) oven for 4–6 minutes until crisp and heated through. If using tortillas, brush lightly with oil and bake or pan-fry until crisp.

Fry eggs

Heat a nonstick skillet over medium. Add 2 tablespoons oil. Crack eggs into the pan (work in two batches if necessary) and fry until edges are crisp and whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. Season eggs with a pinch of salt and a little black pepper. For over-easy, cook 30–45 seconds more and flip carefully.

To assemble each plate, place 1 warmed tostada on a plate. Spread about 1/2 cup of the refried beans onto the tostada, leaving a small border. Top the beans with a handful (about 2 tablespoons) of mixed baby greens.

Spoon 2–3 tablespoons of salsa roja over the beans (or to one side), then add 2–3 tablespoons of pickled vegetables on top or to the side for crunch and acidity.

Place one fried egg on each tostada. Drizzle about 1 tablespoon lime crema per tostada over the egg and greens.

Finish with a sprinkle (about 1 tablespoon) of crumbled cotija (or vegan alternative), scattered cilantro leaves, and a grind of black pepper. Serve with lime wedges on the side for squeezing.