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© Sunshine Urbaniak

Huevos Rancheros

Huevos Rancheros is in my top five ways to eat eggs for sure, and it’s so quick and easy to make. You can prepare the bean mixture and the pico de gallo a day ahead to shorten prep time even more. Just remember you’ll need to warm up the beans before serving. Then all you have to do is slice up some avocado, fry up the eggs, and warm the tortillas—then serve! It can’t get any easier than that for a delicious, healthy breakfast to start your day. Enjoy!

Huevos Rancheros

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time20 mins

INGREDIENTS

Pico de Gallo
2 Tomatoes, Large Vine-Ripe, small dice
¼ cup Red Onion, minced
1 tbsp Jalapeño, minced
1 Garlic Clove, minced
2 tbsp Cilantro, minced
1 tbsp Olive Oil
1 tbsp Lime Juice (1/2 Lime)
½ tsp Salt
Beans
1 tbsp Olive Oil
15 oz Can of Black Beans
¼ cup Red Onion, chopped
1 Garlic Clove, minced
1 dash Cumin
1 dash Salt
Assembly
4 Eggs (plus non-stick spray)
2 pinches Salt and Pepper
4 Corn Tortillas, small, 5"
1 Avocado, sliced
Cotija Cheese for garnish

DIRECTIONS

1

Prepare pico de gallo and set aside. To make the beans, heat 1 Tbsp of olive oil in a medium saucepan over medium-low heat. Sauté the onions until soft, about 2 minutes, then add garlic, beans, cumin, and salt. Continue to cook for another 3-4 min. or until beans are warmed through, stirring often. Set aside. These two mixtures can be made ahead.

2

On low heat, fry the eggs sunny-side up and season with salt and pepper. While the eggs are cooking, toast the tortillas over an open flame on the stove until slightly charred on both sides; keep warm. To assemble, place one tortilla on each plate. Divide the bean mixture among them, top each with a fried egg, then spoon some pico de gallo and cotija cheese on top. Serve with sliced avocado.

Ingredients

Pico de Gallo
 2 Tomatoes, Large Vine-Ripe, small dice
 ¼ cup Red Onion, minced
 1 tbsp Jalapeño, minced
 1 Garlic Clove, minced
 2 tbsp Cilantro, minced
 1 tbsp Olive Oil
 1 tbsp Lime Juice (1/2 Lime)
 ½ tsp Salt
Beans
 1 tbsp Olive Oil
 15 oz Can of Black Beans
 ¼ cup Red Onion, chopped
 1 Garlic Clove, minced
 1 dash Cumin
 1 dash Salt
Assembly
 4 Eggs (plus non-stick spray)
 2 pinches Salt and Pepper
 4 Corn Tortillas, small, 5"
 1 Avocado, sliced
 Cotija Cheese for garnish

Directions

1

Prepare pico de gallo and set aside. To make the beans, heat 1 Tbsp of olive oil in a medium saucepan over medium-low heat. Sauté the onions until soft, about 2 minutes, then add garlic, beans, cumin, and salt. Continue to cook for another 3-4 min. or until beans are warmed through, stirring often. Set aside. These two mixtures can be made ahead.

2

On low heat, fry the eggs sunny-side up and season with salt and pepper. While the eggs are cooking, toast the tortillas over an open flame on the stove until slightly charred on both sides; keep warm. To assemble, place one tortilla on each plate. Divide the bean mixture among them, top each with a fried egg, then spoon some pico de gallo and cotija cheese on top. Serve with sliced avocado.

Huevos Rancheros

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