Huevos Rancheros
If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some chipotle-infused refried beans to this batch -- so good!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup refried beans
- 4-5 eggs
- 4-5 corn tortillas
- oil
- Jack cheese (optional)
- cilantro (optional)
- Cotija cheese (optional)
- 3 plum tomatoes
- 1/2 onion
- 1/2 jalapeno
- 1 garlic clove
- salt to taste
Instructions
- 1
To make the Tomato Jalapeno Salsa, start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes. Add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 jalapeno. Combine well and taste for seasoning and heat, adding salt and more jalapeno if necessary.
- 2
For this batch I sauteed each tortilla in a dollop of oil over medium heat, adding the beans and cheese to the tortilla in the pan. This will crisp up the tortilla and also heat up the beans at the same time.
- 3
For sunny side up eggs, heat up 1-2 tablespoons of oil in a saute pan. Crack the eggs into the pan and cook until the top of the eggs are set. You can cover with a lid or some foil to ensure the tops are cooking.
- 4
Each tortilla gets a layer of refried beans, cheese (optional), 1-2 eggs, and plenty of the Tomato Jalapeno Salsa. Optional garnishes include cilantro, Cotija cheese, hot sauce, and lime juice.