I love making huevos rancheros because it's a delicious and satisfying breakfast dish that's both flavorful and easy to prepare.
ingredient
- 1 cup refried beans, or canned
- 4 teaspoons vegetable oil, or olive oil, plus more for greasing
- 4 corn tortillas, 5" to 6" in size
- 4 large eggs
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 cup ranchero sauce, warm
- 1 cup pico de gallo
- 1 avocado, sliced
- ¼ cup cotija cheese
- ¼ cup cilantro leaves
- 1 tablespoon sliced green onions
Directions
- In a medium skillet, cook the refried beans over medium heat, stirring until warmed through, about 5 minutes. Cover and set aside.
- Fry the Tortillas – Place a 12-inch nonstick pan or cast iron skillet over medium-high heat. Once hot, lightly brush with vegetable oil. Working in batches, add the tortillas and heat until lightly browned, about 1 minute per side.
- Repeat with the remaining tortillas, adding more oil as needed. Wrap in a kitchen towel to keep warm, or place on a sheet pan in a 300ºF (149ºC) oven.
- Fry the Eggs – In the same skillet, reduce the heat to medium. Add 4 teaspoons of vegetable oil and tilt the pan to distribute evenly. Once shimmering, add the cracked eggs, spacing them out so they do not touch. Lightly season with salt. Immediately cover and cook until the egg whites are set but still glossy on the surface. The edges should be lightly browned, about 1 ½ to 2 minutes.
- Turn the heat off, leave the cover on, and move the pan to the cool side of the stove. Keep covered until the desired texture is reached, about 30 seconds for a runny yolk, 60 seconds for a soft, thickened yolk, or 2 minutes for a medium-set, richer yolk. Season with pepper.
- Assemble the Dish – Transfer the warmed tortillas to individual serving plates. Evenly divide and spread the refried beans over each tortilla. Place an egg on top. Add ranchero sauce, pico de gallo, avocado, cotija cheese, cilantro, and green onions. Serve immediately.
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