Huevos Rancheros Mexican Breakfast (Print Version)
# Ingredients:
→ Ranchero Sauce
01 -
1 tablespoon olive oil
02 -
1/2 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 (14.5 oz) can diced tomatoes or 2 fresh tomatoes, chopped
05 -
1 small jalapeño, diced (optional for heat)
06 -
1/2 teaspoon cumin
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 cup fresh cilantro, chopped
11 -
1 teaspoon lime juice
→ Huevos Rancheros
12 -
4 small corn tortillas
13 -
1 cup refried beans (black or pinto)
14 -
4 large eggs
15 -
1 tablespoon butter or oil (for frying eggs)
16 -
1/4 cup crumbled cotija cheese or feta
17 -
1/2 avocado, sliced
18 -
Fresh cilantro for garnish
19 -
Lime wedges for garnish
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking for 2 minutes until soft.
02 -
Stir in diced tomatoes, jalapeño, cumin, smoked paprika, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until thickened. Remove from heat and stir in cilantro and lime juice.
03 -
Heat a dry skillet over medium heat. Cook each corn tortilla for 30 seconds per side until slightly crisp.
04 -
Heat refried beans in a small pan or microwave until warm.
05 -
Heat butter or oil in a skillet over medium-low heat. Crack in eggs and cook sunny-side up for 2-3 minutes, or to desired doneness.
06 -
Spread refried beans over each tortilla. Top with a fried egg. Spoon ranchero sauce over the eggs.
07 -
Sprinkle with cotija cheese, avocado slices, and extra cilantro. Serve with lime wedges and enjoy.
# Notes:
01 -
Make it spicy: Add extra jalapeño or a dash of hot sauce.
02 -
For a smoky flavor: Use fire-roasted tomatoes in the sauce.
03 -
Meal prep tip: Ranchero sauce can be made ahead and stored for 3 days in the fridge.