Description
Fresh Huevos Rancheros is a vibrant and satisfying Mexican breakfast dish featuring crispy warm corn tortillas topped with a flavorful black bean mixture, perfectly fried eggs, fresh pico de gallo, and warm red salsa. This recipe combines fresh ingredients and simple cooking techniques to deliver a hearty, delicious meal that’s perfect for any time of the day.
Ingredients
Units
Scale
Pico de Gallo
- 2 medium ripe tomatoes, chopped (about 1 1/2 cups)
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- 1/4 teaspoon fine-grain sea salt
Refried Beans
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped white onion
- 1/4 teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 1/2 cups cooked beans
- 1/4 cup water
- Freshly ground black pepper, to taste
- 1/2 teaspoon lime juice
Everything Else
- 1 1/2 cups (12 ounces) of your favorite red salsa, either homemade or jarred
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- 1/2 cup shredded Monterey Jack cheese (optional)
- Freshly ground black pepper
- Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
Instructions
- Prepare the Pico de Gallo: In a medium bowl, combine the chopped tomatoes, finely chopped white onion, chopped cilantro, lime juice, and fine-grain sea salt. Stir gently to combine all flavors and set aside to allow the ingredients to meld.
- Cook the Beans: Heat 2 teaspoons of extra-virgin olive oil in a small saucepan over medium heat until shimmering. Add the finely chopped onion and sea salt; cook, stirring occasionally, until the onions soften and become translucent, about 3 to 6 minutes. Stir in ground cumin and cook for about 30 seconds until aromatic. Add the rinsed black or pinto beans and ¼ cup water. Stir well, cover, and cook for 5 minutes. Reduce heat to low, remove the lid, and mash at least half the beans with a potato masher or fork. Continue cooking uncovered, stirring frequently, for 2 to 3 minutes until the mixture thickens. Remove from heat, season with freshly ground black pepper and lime juice, and adjust salt or lime juice if needed. If too dry, add a small splash of water. Cover and keep warm.
- Warm the Salsa: Pour the red salsa into a medium saucepan and heat over medium heat until it simmers, stirring occasionally. Reduce heat to low and keep warm. Alternatively, warm the salsa gently in the microwave.
- Warm the Tortillas: Heat a small skillet over medium heat. Warm each corn tortilla individually by flipping as needed until soft and pliable. Spread the warm black bean mixture evenly over each tortilla placed on individual plates. If using, sprinkle shredded Monterey Jack cheese on top at this stage. Set aside.
- Fry the Eggs: In the same skillet, heat 1 teaspoon of olive oil over medium heat until shimmering. Crack an egg carefully into the skillet without breaking the yolk. Fry until the whites are set and the yolk reaches your preferred doneness, occasionally tilting the pan to distribute oil. Remove and place the fried egg on top of each prepared tortilla with beans and cheese. Repeat with remaining eggs.
- Assemble and Serve: Spoon about one-fourth of the warm salsa across each plate, carefully avoiding the egg yolk. Using a slotted spoon or fork, add pico de gallo atop each dish, leaving excess tomato juice behind. Sprinkle freshly ground black pepper over the top and add any optional garnishes such as crumbled Cotija or feta cheese, sliced avocado, chopped cilantro, or hot sauce. Serve immediately for the best experience.
- Storage Tip: If not serving all at once, store the components separately and fry tortillas and eggs fresh before serving to ensure optimal texture and flavor.
Notes
- If tomatoes aren’t in season, skip the pico de gallo and top your dish with chopped cilantro and avocado slices instead.
- For leftovers, store individual components separately and fry tortillas and eggs just before serving to preserve freshness.
- Change it up by using salsa verde and sliced avocado instead of red salsa and pico de gallo.
- Make it gluten-free by using certified gluten-free corn tortillas.
- Make it dairy-free by omitting the cheese.
