Huevos Rancheros is a beloved Mexican breakfast dish that beautifully combines layers of flavor and texture, making it a staple for any brunch occasion.
Ingredients
Scale:
4 large eggs
4 corn tortillas
1 tablespoon olive oil or vegetable oil
1/2 cup refried beans (canned or homemade)
4 medium ripe tomatoes, diced
1/2 medium onion, finely chopped
1-2 jalapeños or serrano peppers, minced (adjust for your spice preference)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
1 avocado, sliced
1/2 cup crumbled queso fresco or feta cheese
1/4 cup sour cream or Greek yogurt
Instructions
In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeños, cilantro, lime juice, and salt. Mix well and set aside.
If using canned refried beans, heat them in a small saucepan over low heat until warmed through, stirring frequently.
In a skillet, heat the olive or vegetable oil over medium-high heat. Add the corn tortillas one at a time, cooking for about 30 seconds on each side until golden and slightly crisp. Drain on paper towels.
In the same skillet, crack the eggs directly into the pan. Cook until the whites are set but the yolks remain runny, about 2-3 minutes.
On each tortilla, spread a layer of warmed refried beans. Place a cooked egg on top, then spoon the homemade salsa over the eggs.
Finish with slices of avocado, crumbled cheese, and a dollop of sour cream. Serve immediately.
