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Huevos rancheros

Huevos Rancheros for Two

A simple and fast Mexican breakfast that combines a crunchy corn tortilla, topped with a fried egg and smothered with spicy salsa!
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Cook Time 7 minutes
Course Breakfast
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 3 tbsp vegetable oil, divided I use canola
  • 2 corn tortillas, about 6-inches in diameter
  • 1/4 cup warm bean puree or refried beans
  • 2 slices manchego or monterrey jack cheese optional
  • 2 eggs
  • Salt to taste
  • 1/2-1 cup warm salsa see notes
  • Optional: Freshly chopped cilantro, avocado slices, crumbled cotija, queso fresco, or queso cincho to garnish

Instructions
 

  • Heat 2 tablespoons vegetable oil in a non-stick skillet over medium high heat until shimmering, about 2-3 minutes
    3 tbsp vegetable oil, divided
  • Fry each corn tortilla for 40-60 seconds total, or until crispy and golden on both sides. Flip the tortilla halfway through to fry evenly on both sides. Remove the tortilla from the pan and place on a papertowel-lined plate to absorb any excess oil. Repeat for the second tortilla.
    2 corn tortillas, about 6-inches in diameter
  • Place each tortilla on a plate. Spread half of the beans on each of the tortillas and top with cheese if desired.
    1/4 cup warm bean puree or refried beans, 2 slices manchego or monterrey jack cheese
  • Add remaining oil to the non-stick skillet. Once the oil is hot, fry each egg to your liking, adding salt as necessary. When the eggs are done, place them on the bean-topped tortillas. See notes.
    2 eggs, Salt to taste
  • Pour half of the salsa over top of each egg
    1/2-1 cup warm salsa
  • Garnish with shredded or crumbled cheese, chopped cilantro, or sliced avocados if desired.
    Optional: Freshly chopped cilantro, avocado slices, crumbled cotija, queso fresco, or queso cincho to garnish

Notes

  1. I like to use my charred salsa roja for this dish, but you could use any red or green salsa you have on hand. 
  2. I prefer my huevos rancheros sufficiently smothered with warm spicy salsa. For me,  a 1/2 cup per egg is about right. But, if you prefer less salsa, that's fine too! This recipe works with 1/2 cup to 1 cup total salsa, split between the 2 eggs. 
  3. In Mexico, the eggs for this dish are typically served sunny side up, but feel free to cook these eggs to your liking. 
Keyword easy, Quick, Traditional, Vegetarian