Best Huevos Rancheros Eggs Salsa (Print Version)
Crispy tortillas layered with beans, sunny eggs, and warm salsa, finished with fresh toppings for a bold breakfast.
# Ingredients:
01 -
2 cups of red salsa, medium or spicy
02 -
1 15 oz can black beans, not drained
03 -
Salt and pepper, to taste
04 -
1 teaspoon lime juice
05 -
2 tablespoons olive oil, divided
06 -
4 eggs
07 -
4 quality corn tortillas
→ Optional garnishes
08 -
Sliced avocado
09 -
Guacamole
10 -
Sour cream
11 -
Crumbled Cotija, queso fresco or feta cheese
12 -
Cilantro
13 -
Pickled red onions
14 -
Hot sauce
# Directions:
01 -
Prepare salsa if using homemade. Reserve 1/3 cup salsa for the beans. Add the remaining salsa (1 2/3 cups if using store-bought) to a nonstick skillet and simmer gently for 5 minutes until thickened. Adjust seasoning with salt, pepper, or chili for heat. Transfer to a bowl, cover with foil, and set aside. Leave the skillet uncleaned for the eggs.
02 -
In a large skillet, stir 1/3 cup reserved uncooked salsa with black beans and their liquid, 1/4 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Simmer on medium-high heat for 5 minutes until softened and most liquid is absorbed. Remove from heat, mix in lime juice, and mash 3/4 of the beans to a creamy, spreadable consistency. Adjust thickness if necessary and cover to keep warm.
03 -
Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat. Cook two tortillas at a time, about 20 seconds per side, until golden and crisp on the edges while still pliable. Place on a paper towel-lined plate.
04 -
Heat 1 tablespoon olive oil in the same nonstick skillet used for salsa. Crack two eggs into separate bowls, then carefully pour into opposite sides of the skillet. Cook until whites are opaque and yolks are done to your liking (approximately 2 ½ minutes for runny yolks). Repeat with remaining eggs and place cooked eggs on a nonstick mat or parchment paper.
05 -
Reheat salsa and beans if needed. Spread refried beans over each tortilla, then top with a cooked egg and freshly cracked pepper. Add warm salsa and your choice of garnishes, such as grated Cotija cheese, avocado, cilantro, or hot sauce. Serve immediately.
# Notes:
01 -
Salsa and beans can be made in advance. Store salsa in the refrigerator for up to 2 weeks or freeze for 3 months. Beans stay fresh refrigerated for up to 3 days.
02 -
Corn tortillas should be of high quality. Freshly made or homemade options work best to prevent tearing during preparation.
03 -
Customize the dish with scrambled, poached, or over-easy eggs if desired. Experiment with tostadas or other toppings for variety.