Huevos Rancheros
Usually, a Mexican breakfast also makes for a satisfying and comforting weeknight dinner, including a simple salsa.
Servings: 4
Ingredients
- 2 lbs Ripe tomatoes, diced Canned tomatoes may be substituted.
- 1/2 ea Onion, diced
- 1 ea Lemon, juiced
- 1 ea Jalapeno, stemmed and diced
- 2 tsp Salt
- 1/4 tsp Garlic, grated (for salsa)
- 1/4 tsp Garlic, grated (for eggs)
- 2 Tbsp Olive oil
- 30 oz Black beans, cooked 2x 15oz cans, do not drain
- 3/4 tsp Cumin
- 1/4 tsp Paprika
- 2 Tbsp Olive oil
- 8 ea Eggs
- 2 Tbsp Cilantro, chopped
- 8 ea Corn tortillas
- 1 ea Avocadoes, sliced
- 4 oz Queso fresco, crumbled
Instructions
- In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, salt, and 1/4 teaspoon of the garlic, and mix well. Transfer 1 1/2 cups of the fresh salsa to a bowl and set aside.2 lbs Ripe tomatoes, diced, 1/2 ea Onion, diced, 1 ea Lemon, juiced, 1 ea Jalapeno, stemmed and diced, 2 tsp Salt, 1/4 tsp Garlic, grated (for salsa)
- Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
- In the same saucepan, heat two tablespoons of the oil over medium. Add the garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika, and 1/2 cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.1/4 tsp Garlic, grated (for eggs), 2 Tbsp Olive oil, 30 oz Black beans, cooked, 3/4 tsp Cumin, 1/4 tsp Paprika
- In a 12-inch nonstick skillet, heat oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.2 Tbsp Olive oil, 8 ea Eggs
- Warm the tortillas, for about 30 seconds per side.8 ea Corn tortillas
- Stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across four plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado between the plates and garnish with some of the fresh salsa, queso fresco, and cilantro.2 Tbsp Cilantro, chopped, 1 ea Avocadoes, sliced, 4 oz Queso fresco, crumbled