Huevos Rancheros
Servings: 4
INGREDIENTS
DIRECTIONS
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.
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
Directions
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.
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.