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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
Huevos Rancheros
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