Huevos Rancheros
Instructions
- 1
Make the ranchero sauce: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 2
Add the minced garlic and diced jalapeño to the skillet and cook for 1 minute until fragrant.
- 3
Stir in the canned diced tomatoes, cumin, chili powder, and salt. Simmer for 8-10 minutes until the sauce thickens slightly. Season with black pepper to taste.
- 4
While the sauce simmers, heat the black beans in a small pot over low heat until warmed through. Keep warm.
- 5
In a separate large skillet, heat the remaining tablespoon of oil over medium heat. Lightly fry the corn tortillas for about 30 seconds per side until slightly crispy but still pliable. Set aside on paper towels.
- 6
In the same skillet, fry the eggs to your preference (sunny-side up is traditional). Cook 2-4 eggs at a time depending on pan size.
- 7
To assemble: Place 2 tortillas on each plate. Spread a layer of warm black beans over each tortilla.
- 8
Top each tortilla with a fried egg, then ladle the warm ranchero sauce over the eggs.
- 9
Sprinkle with shredded cheddar cheese, fresh cilantro, and top with avocado slices and a dollop of sour cream.
- 10
Serve immediately while hot and enjoy your authentic Huevos Rancheros.
Chef's Note
"This vibrant Mexican breakfast brings restaurant-quality flavor to your morning with pantry staples and fresh toppings—perfect for lazy weekend brunches or when you want to impress guests without the stress."
