Huevos Rancheros is a hearty Mexican farmer's breakfast. It's meant to power you throughout the day and wow does it taste good. It's also got everything your body needs including protein, fats, calcium, and more. This is the kind of dish that makes you wonder why you haven't been eating this for breakfast your whole life.
Course Breakfast, Lunch
Cuisine Mexican
Keyword Eggs, Hearty Breakfast, Mexican Food
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 1serving
Author Chef Ben Kelly
Ingredients
1tortilla10 to 12 inches
2tbspcooking oildivided
1/4cuprefried beans
2tbsppepper jack cheese, grated
2tbsppico de galloor salsa
1/4avocado, peeled, pit removed, and thinly sliced
10cilantro leaves
5pickled jalapeno rings
1tsphot sauceoptional
1/4lime, juiced
1egg
Instructions
Pick a skillet that is big enough to fit the tortilla. Heat the skillet over medium-high heat. Add 1 tbsp of cooking oil to the hot pan then put in the tortilla. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the tortilla from the pan and set it on a plate or cutting board.
Once the tortilla is out of the pan, add the second amount of oil to it and crack the egg into it. Spoon the hot oil over the egg to cook the whites. Once the whites have set remove the egg from the pan and set it aside for a minute while you dress the tortilla.
Warm the refried beans in a small pot with a little water or in the microwave. Spread the beans onto the tortilla.
Top the beans with cheese, avocado, pico de gallo, jalapeno, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg and serve.