Huevos Rancheros make a real stick-to-your-ribs breakfast. You can whip these up in no time at all.
Mexican ingredients are so widely available that you can get traditional corn tortillas, four tortillas, salsa, refried beans, jalapeno peppers and sour cream all ready to go.
Really this is as easy as frying eggs.
I like the stiffer corn tortillas in Huevos Rancheros but the flour ones will work too. Use tortillas that are about 8".
Slather the refried beans on the bottom of the tortilla so you get some in every delicious bit.
I actually like making my own black beans. I make a batch of these and then freeze them in 2 cup containers.
Serve the other condiments on the side. You can choose the level of spiciness you want by choosing mild, medium or picante salsa.
If you like a real bite to your meal you can add as many jalapeno peppers as you want on the side.
I like a hit of lime juice on top of the salsa and beans. You can serve additional refried beans on the side if you like as well.
If you are serving a crowd get the condiments out on the table. Prep a number of tortillas with the refried beans. Warm them in a 300 degree oven while you are frying the eggs. It's okay if they get a bit crispy- they should be!
- 4 8" corn tortillas
- 1 cup refried beans
- 1 cup salsa
- pickled jalapeno peppers optional
- ½ cup sour cream optional
- lime slices optional
- 1 Tbsp vegetable oil
- 4 eggs
- Heat oven to 300 degrees. Slather tortillas with ¼ cup of the refried beans leaving about a ½ " margin clear on the outer edge. Put tortillas on a baking sheet and allow them to warm in the oven about 15 minutes while you organize the salsa, jalapenos, and other condiments.
- Heat oil in large skillet over medium. When it is hot add the eggs. Cover them and cook about 4 minutes until the top of the eggs in cooked but the yolk is still runny. (Or cook yolk to taste).
- When eggs are done remove tortillas from oven. Transfer tortillas to 4 serving plates. Top with the fried egg and serve with the condiments.