Description
Huevos Rancheros is a vibrant and flavorful Mexican breakfast dish that combines crispy corn tortillas, perfectly cooked sunny-side-up eggs, and zesty salsa. This one-pan wonder is not only visually appealing but also customizable, making it a delightful choice for any meal. With its rich textures and bold flavors, this dish transforms your morning routine into a festive experience, perfect for brunch with friends or a quick weeknight dinner.
Ingredients
Scale
- 4 corn tortillas
- 4 large eggs
- 1 cup canned black beans (drained and rinsed)
- 1 cup fresh salsa (store-bought or homemade)
- 1 ripe avocado (sliced)
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- 2 tsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Toast the corn tortillas until golden brown on both sides, about 2 minutes per side. Remove and set aside.
- In the same skillet, crack the eggs and cook sunny-side-up for 3-4 minutes until whites are set but yolks remain runny.
- While the eggs cook, warm the black beans in a small pot over low heat for about 5 minutes.
- To assemble, place each tortilla on a plate, top with black beans, add an egg on each tortilla, then drizzle with fresh salsa. Finish with avocado slices, chopped cilantro, and a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg