Huevos Rancheros

(3)
"???HUEVOS RANCHEROS??? • As much as I love tacos, a good Huevos Rancheros is what I was craving today. It was as much fun to eat as it was to make. ?"
-- @thequiingredient

A Note from Feedfeed

Not a sweet breakfast person? These huevos rancheros are here to save the day! Packed with protein laden beans and eggs and finished off with a spicy salsa, it's the perfect breakfast or brunch dish to keep you going. 

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card

For the Pico de Gallo

ingredients

  • 1 lime, juiced, or more as needed
  • 1/4 cup red onion, chopped
  • 1/2 teaspoon Kosher salt
  • 2 cups red and yellow cherry tomatoes, halved
  • 1/4 cup cilantro, chopped

For the Black Beans

ingredients

  • 1 tablespoon olive oil
  • pinch of crushed red pepper flakes
  • 1 small yellow onion, quartered
  • 1 jalapeno, seeded and deveined
  • 2 cloves of garlic
  • 1/2 teaspoon cumin
  • 1 (15 ounce) can black beans
  • 1 1/4 cup vegetable or chicken stock
  • 7 sprigs cilantro
  • 1 teaspoon Kosher salt

For the Tortillas and Huevos

ingredients

  • 4 corn tortillas
  • 4 tablespoons butter or olive oil, divided
  • 1 avocado, sliced, for garnish
  • 1 jalapeno, sliced, for garnish
  • 1/2 cup cotija cheese, for serving
  • hot sauce, for serving

For the Pico de Gallo

Method

  • Step 1

    In a medium mixing bowl, combine lime juice, red onions, and salt.

  • Step 2

    Add sliced tomatoes and cilantro, then add to the lime juice mixture. Stir evenly until coated and set aside.

For the Black Beans

  • Step 1

    In a medium saucepan, add olive oil on medium heat. Add a pinch of red pepper flakes to infuse the oil for about 30 seconds.

  • Step 2

    Add yellow onions quarters and jalapeño, stir for 2-3 minutes until fragrant. Add garlic cloves and cumin stir for another minute.

  • Step 3

    Add cooked black beans and sauté with other ingredients for about 1 to 2 minutes. Then add the stock, salt, and cilantro sprigs. Stir to combine.

  • Step 4

    Bring to a boil then reduce heat to low. Cook beans until garlic is soft about 10-15 minutes. Stir occasionally and add more stock if needed.

For the Tortillas, Huevos and Assembly

  • Step 1

    In a large frying pan melt 2 tablespoons of butter over medium heat add 2 tortillas. Lightly fry both sides until slightly golden and caramelized. I use two tortillas per serving, so repeat as desired. Set on serving plates when done. Top tortillas with cooked black beans.

  • Step 2

    In the same frying pan, add 1 tablespoon of butter. Once melted and bubbly, crack 2 eggs, taking care not to break the yolks. Once the egg whites have set, gently place eggs on top of the prepared beans. Repeat for each additional serving.

  • Step 3

    To serve: Top prepared plates with the Pico de Gallo and garnish with cotija cheese, avocado slices, fresh jalapeño slices, more cilantro, and salsa/hot sauce of your choice.