¡Hola! I just came back from a very quick visit to Mexico and I ate my share of my absolute favourite “Huevos Rancheros”. They were so delicious! When I saw the sun today I wanted to go back, so I put on my flip flops, marched into my kitchen and made my version of these delicious breakfast treats. ¡Disfruta!
Huevos Rancheros
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion, peeled, thinly sliced
- 4 chipotles in adobo, roughly chopped
- 1 14 ounce can refried black beans
- 1 cup yellow and red peppers, sliced thin
- 4 tomatoes, sliced thin
- 1 avocado, sliced thin
- 4 corn tortillas
- 8 large eggs
- 1 cup cotija cheese, crumbled, to garnish or any other soft cheese
- 2 tablespoons cilantro, rough chopped, to garnish
- 1 lime cut into wedges to serve
- 2 tablespoons basil, chopped for garnish
- ground Black pepper
Instructions
- Preheat the oven to 350 degrees.
- In a large saute pan over medium-high heat, warm 1 tablespoon of olive oil. Add the onions and chipotle peppers and cook until soft and translucent, about 2 minutes.
- Stir in the beans then cook for 4 minutes.
- Top the beans with the pepper and tomato slices and cook for 10 minutes.
- In a another saucepan over medium heat, warm 1 tablespoon of oil and fry 8 eggs until whites are set and yolks are still runny, about 2 -3 minutes.
- Arrange tortillas in one even layer on a baking sheet and place on the center rack of the oven, baking until golden brown, about 4 minutes. Remove from the oven and set aside until ready to assemble.
Assembly
- Spread a 1/2 cup of the bean and vegetable mixture onto a corn tortilla.
- Layer avocado slices on top of the bean and vegetable mixture.
- Top with two fried eggs.
- Garnish with cotija cheese, cilantro, basil and a lime wedge.
- Option: Serve with your favourite hot sauce and salsa on the side.
Tried this recipe?Let us know how it was!