My Crispy Crunchy Huevos Rancheros


Huevos Rancheros is a traditional mexican breakfast that was originally made for ranchers after their early morning chores were done. To be more specific, it was actually a second breakfast for them. It was a yummy filling breakfast to get them through to lunch before and after a work-filled morning.Typically served with tortillas, refried beans, salsa (green or red), fried eggs, and rice or potatoes.

However, now huevos rancheros now has many different variations. Depending on the region that you're in or an area with a heavy Mexican influence your huevos rancheros will look and taste differently from someone else's. But one thing is for sure, is that huevos rancheros are here to stay.My take on huevos rancheros is heavily influenced by my favorite Mexican meals made for me by my friends parents or local Spanish restaurants. The one thing that makes my huevos rancheros special for me is a fried tortilla. I love a good crunch to balance out the smooth refried beans and the creamy egg. A fresh tomato onion salsa right along side a slice of a ripe avocado, crumbled salty queso fresco, and a good squeeze of lime or green sauce. A perfect blend of crunchy, creamy, hot, cold, acidic, fresh, and spicy! Have you tried huevos rancheros? What’s your favorite toppings? 

My Crispy Crunchy Huevos Rancheros

Ingredients:

  • 1 small white onion, diced
  • 1 small tomato, diced
  • 1 lime, ½ for the pico de gallo & ½ for serving
  • 2 tablespoon of finely chopped cilantro
  • Salt & pepper to taste
  • 1 can of black bean
  • ½ teaspoon of ground cumin
  • ½ teaspoon of oregano
  • Pinch of ground black pepper and salt
  • Oil, for frying
  • 3 - 5 eggs
  • 1 pack of tortillas
  • Queso fresco, to serve
  • 1 avocado, to serve
  • Your favorite hot sauce or sliced jalapeños, to serve

 Instructions:

  1. Dice your tomatoes and onion and place into a bowl. Squeeze in the juice of ½ lime and toss in freshly chopped cilantro and a pinch of salt & pepper. Toss to combine and set aside to marinate.
  2. Next, add your black beans (including the liquid) to a pot along with ground cumin, oregano, black pepper & salt. Bring to a boil and cook for 4-5 minutes. Once softened, mash until smooth.
  3. Bring a shallow pan with sides to medium low heat and add in some oil. Crack in 3 eggs and let it cook for 4 -5 minutes on one side. Making sure the whites are fully set, take out the eggs and set aside.
  4. Add in 2 more tablespoons of oil and bring the heat to medium high. Add in your tortillas and fry on each side for 30 seconds. Flip, repeat, and then drain on a paper towel. Repeat 5 more times for a total of 6 fried tortillas.
  5. Stack two tortillas onto 1 plate and spread on your refried beans. Place the egg on top followed by some pico de gallo, sliced avocado, and crumbled queso fresco. Enjoy!
Recipe Details
By Alex Chung

Senior Food Writer at Pro Home Cooks

Published