easy huevos rancheros

Fried eggs are served over crispy tortillas, and refried beans before getting topped with delicious salsa in this gluten-free easy huevos rancheros recipes

Easy Huevos Rancheros Recipe

extra virgin olive oil (plus more as needed)

½ medium yellow onion – diced

jalapeño pepper – seeded (cored and finely chopped)

Kosher salt (to taste)

garlic – finely chopped

cumin

oregano

black beans (drained)

water

corn tortillas

ghee butter

eggs

cheese

Heat a frying pan over medium-high heat. Add the olive oil and heat until shimmering. Add the onions and jalapeño and season with a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, around 5 minutes. Add the garlic and cook, stirring, 60 seconds. Add the cumin and oregano and cook, stirring, 60 seconds.

Add the beans and cook, stirring to coat, until they start to soften, around 3 minutes. Add water and cook, stirring to lift any brown bits off the bottom of the pan, until they form a loose paste. Using the back of a spatula, gently mash half of the beans. Taste for seasoning and adjust with salt as desired. Cover with a lid to keep warm and set aside.

Heat 1 tablespoon of olive oil in a separate frying pan over medium. Working in batches, fry the tortillas in the hot oil until golden brown and slightly crispy, around 1 minute per side. Transfer fried tortillas to a plate lined with paper towel to absorb excess oil. Set aside.

To the same pan, add ghee and heat over medium-high heat until melted. Crack in the eggs and cook to desired doneness. Transfer eggs to a plate and set aside.

To the same pan, carefully pour in the salsa (it may splatter), and heat until warmed through, around 60 seconds.

Spread a layer of beans over each tortilla. Top each tortilla with a fried egg, spoon over some salsa and sprinkle with cheese. Enjoy immediately.

This authentic Huevos Rancheros recipe is an easy, healthy Mexican breakfast dish made with black beans, Pico de Gallo, and eggs!

Huevos Rancheros

tomatoes

white onion

cilantro (stems removed and finely chopped)

Tbsp lime juice (15 mL)

salt

Tbsp oil (15 mL)

garlic (minced)

black beans (drained, 425 g)

lime juice (5 mL)

salt and pepper

Topping options: cheese (cotija, feta, or Monterey Jack), avocado, cilantro, hot sauce

Pico de Gallo: In a medium bowl, combine all Pico de Gallo ingredients and set aside.

Beans: Heat oil in a medium saute pan over medium heat. Add garlic and drained beans, cooking until beans are warm. Remove from heat and use a fork to mash the beans. Stir in remaining Refried Beans ingredients, adding a tablespoon or so of water as needed to give the beans a creamy, fluffy texture. Season with salt and pepper, then cover to keep warm.

Tortillas: Heat a clean saute pan over medium heat. Warm tortillas individually, then wrap them in a clean towel to keep warm.

Eggs: Heat oil in your saute pan over medium heat. When oil is hot, crack eggs into the pan (you may need to work in batches to prevent eggs from running into each other). Cook the eggs, tilting the pan occasionally to distribute the oil, until whites are set but yolk is still runny, about 2 to 3 minutes.

Assemble: Spread refried beans onto each tortilla. Top each with an egg, Pico de Gallo, and your desired toppings. Serve immediately.

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