Huevos Rancheros
Huevos Rancheros: Eggs ranchero are the ideal vegetarian dinner. I’ve already said it there. Rancher’s eggs, also known as huevos rancheros, are a common breakfast dish eaten on Mexican farms. It consists of corn tortillas, fried eggs, and lots of hot salsa.
Every time I want extra protein or an extremely quick, filling dinner, these are the solutions. Even if they are on a brunch menu, I can’t help myself. I’ve been honing my huevos rancheros recipe at home, and I can’t wait to share it with you!
INGREDIENTS Huevos Rancheros
Pico de gallo
- 2 medium ripe tomatoes, chopped (about 1 ½ cups)
- ¼ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- ¼ teaspoon fine-grain sea salt
Refried beans
- 2 teaspoons extra-virgin olive oil
- ¼ cup finely chopped white onion
- ¼ teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can (15 ounces) of black beans or pinto beans, rinsed and drained, or 1 ½ cups of cooked beans
- ¼ cup water
- Freshly ground black pepper, to taste
- ½ teaspoon lime juice
Everything else
- 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese (optional)
- Freshly ground black pepper
- Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro, and/or hot sauce
INSTRUCTIONS Huevos Rancheros
To prepare the pico de gallo:
- Combine the tomatoes, onion, cilantro, lime juice, and salt in a medium bowl.
- After combining, put the bowl aside for later use.
cook the beans:
- Warm the olive oil in a small saucepan over medium heat until it shimmers. Add salt and onions.
- About 3 to 6 minutes, or until the onions have softened and are beginning to become translucent, cook, stirring regularly.
- Cook the cumin for about 30 seconds, stirring regularly, until fragrant. Add water and the rinsed beans. Cook for 5 minutes after stirring and covering.