Huevos Rancheros (Fried Eggs on Tortilla with Salsa)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Warm corn tortillas carry a layer of half-mashed black beans, a fried egg, and a tomato salsa sharpened with jalapeño.
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What makes the plate go soggy is water: the salsa should be reduced until a spoon leaves a trail, and the beans thick enough to spread. Cook the whites fully, and use pasteurized eggs for a runny yolk. A squeeze of lime at the end is optional.
Ingredients
Instructions
- 1
Finely chop the onion and jalapeno.
Use 1 tablespoon of the measured olive oil to saute them over medium heat for 2 minutes, reserving the remaining 0.5 tablespoon for the eggs.
- 2
Add the 250 g chopped tomatoes and stir until they begin to bubble.
Lower to medium-low heat and simmer for about 8 minutes, stirring often, until the salsa is thick enough to leave a spoon trail.
- 3
Warm the 120 g black beans in the pan or a small pot, then lightly mash only about half of them.
If they look watery, stir over low heat for 1 minute so they stay spreadable, not runny.
- 4
Warm the 4 corn tortillas one at a time in a dry pan over medium heat.
Turn once, and place them on plates when the edges become flexible and light toasted spots appear on the surface.
- 5
Heat the reserved 0.5 tablespoon olive oil over medium-low heat and fry the 4 eggs, in batches if needed.
Cook the whites until fully set; use pasteurized eggs if serving the yolks runny.
- 6
Spread a thin layer of beans on each tortilla and set an egg on top.
Spoon over the thick salsa, scatter 2 tablespoons cilantro, and add lime juice if desired just before serving.
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