Huevos Rancheros (Easy Version)
Easy huevos rancheros that bring authentic Mexican breakfast flavours to your table in just 20 minutes. Crispy tortillas, perfectly fried eggs, and zesty salsa come together in this vibrant, satisfying breakfast.
Ingredients
- 4 small corn tortillas
- 4 large eggs
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa (store-bought or homemade)
- ¼ cup crumbled queso fresco or feta cheese
- 2 tablespoons vegetable oil for frying
- 1 avocado, sliced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Warm the beans and salsa: In a small saucepan, combine the black beans and salsa. Warm over medium heat for 4-5 minutes, stirring occasionally. Keep warm.
- Fry the tortillas: Heat 1 tablespoon of oil in a skillet over medium-high heat. Fry each tortilla for 30-45 seconds per side until lightly golden and crispy. Drain on paper towels. Keep warm in a low oven.
- Fry the eggs: In the same skillet, add remaining oil if needed. Crack eggs into the pan and cook sunny-side up for 3-4 minutes until whites are set but yolks are still runny. Season with salt and pepper.
- Assemble: Place two tortillas on each plate. Spoon the bean and salsa mixture over the tortillas. Top each serving with two fried eggs.
- Garnish and serve: Sprinkle with crumbled cheese, add sliced avocado, and garnish with fresh cilantro. Serve immediately.
Tips
- Make ahead: Prep the bean mixture and salsa up to 3 days in advance.
- Spice level: Use mild, medium, or hot salsa depending on your preference.
- Extra toppings: Add sour cream, pickled jalapeños, or hot sauce for extra flavour.
Storage
Best enjoyed fresh, but components can be prepped ahead. Store beans and salsa separately for up to 3 days and reheat before assembling.