Ultimate Huevos Ranchoes
Servings: 2
Calories: 479kcal
Huevos Rancheros are a great way to spice up your breakfast. Lacey eggs with a runny yolk over warm corn tortillas, chunky salsa, black beans, cilantro and queso fresco.
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Equipment
Ingredients
- 1/4 cup vegetable oil , divided
- 8 corn tortillas
- 1/2 teaspoon fine sea salt
- 8 eggs , divided
- 1 cup cup refried black beans , warm
- 3/4 cup ranchero sauce , warm
- 1/2 cup queso fresco , crumbled
- 1/2 cup crema Mexicana
- 1/4 cup fresh cilantro , leaves only
- Optional toppings: radish, jalapenos, minced red onion, avocado , for garnish (optional)
Instructions
- Heat 1-2 tablespoons of the vegetable oil in a large skillet over medium heat. Add 1-2 of the corn tortillas (depending on the size of your skillet), heating for 30-60 seconds on each side, or until lightly blistered and golden brown, but still a little flexible. Remove them to a wire cooling rack and sprinkle with the fine sea salt. Repeat with the remaining tortillas, adding oil sparingly as needed.
- Use the same skillet, adding oil sparingly, crack 2-4 of the eggs, cooking to desired doneness. I nice runny yolk with cooked whites will be about 3 minutes. Repeat with the remaining eggs. Set them aside on a plate while you assemble.
- Evenly divide the 1 cup cup refried black beans 3/4 cup ranchero sauce over the 8 fried tortillas. Top each with a fried egg.
- Evenly top with the 1/2 cup queso fresco, 1/2 cup crema Mexicana and 1/4 cup fresh cilantro. Additional optional toppings include radish slices, jalapeno coins, fresh avocado or guacamole or finely diced red onion.
- If you've tried this recipe, make sure to come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 479kcal | Carbohydrates: 38g | Protein: 21g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 337mg | Sodium: 718mg | Potassium: 575mg | Fiber: 8g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 1.2mg | Calcium: 206mg | Iron: 3.3mg
