Huevos Rancheros
Crisp-edged fried eggs are served over warm corn tortillas and black beans, then topped with a smoky cooked tomato-jalapeño salsa and fresh cilantro.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 3 tablespoons vegetable oil
- 1 small yellow onion
- 1 medium jalapeno
- 2 cloves garlic
- 1.5 pounds tomatoes
- 1 teaspoon kosher salt
- 15 ounces black beans
- 8 6-inch tortillas corn tortillas
- 8 large eggs eggs
- 0.5 cup cilantro
Cooking instructions
- Peel and finely chop the onion and garlic. Stem, seed, and finely chop the jalapeno. Core and chop the tomatoes. Chop the cilantro and reserve for serving. Drain and rinse the black beans. (about 15 min)
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and jalapeno and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium heat
- Add the tomatoes and 1/2 teaspoon of the salt. Simmer, stirring occasionally, until the tomatoes break down into a chunky salsa, 10 to 12 minutes. Taste and adjust seasoning. (about 12 min) — Medium-low heat
- Meanwhile, warm the black beans in a small saucepan over medium-low heat with 2 tablespoons of water and a pinch of salt, stirring occasionally, until hot, about 5 minutes. (about 5 min) — Medium-low heat
- Wipe out the large skillet, add 1 tablespoon of the remaining oil, and warm the corn tortillas in batches for about 20 seconds per side, until flexible and lightly toasted. Stack and cover with a clean towel. (about 3 min) — Medium heat
- Add the last tablespoon of oil to the skillet. Fry the eggs in batches, seasoning with the remaining salt, until the whites are fully set and the yolks reach your preferred doneness, 3 to 5 minutes. For food safety, cook eggs until both whites and yolks are firm, or to 160°F. (about 5 min) — Medium heat
- Place two tortillas on each plate. Top with warm black beans, a fried egg on each tortilla, cooked tomato salsa, and cilantro. Serve immediately. (about 2 min)