Huevos Rancheros
A classic Mexican breakfast featuring crispy corn tortillas, fried eggs with runny yolks, a smooth bean puree, and a thick, spicy ranchera salsa.
Ingredients
- corn tortillas4 pcs
- egg4 pcs
- canned beans200 g
- tomato3 pcs
- onion0.5 pcs
- garlic1 cloves
- chili0.5 pcs
- cilantro15 g
- lime0.5 pcs
- vegetable oil3 tbsp
- salt1 to taste
Instructions
Cut the tomatoes, onion, garlic, and chili into large chunks and blend until smooth — this is the base of the ranchera salsa.
Heat 1 tbsp oil in a saucepan, pour in the salsa, and simmer over medium heat for 8-10 minutes, until it darkens and thickens slightly; season with salt and add lime juice.
Warm the beans in a small saucepan over low heat for 3-4 minutes and mash lightly with a fork, leaving some beans whole for texture.
Heat 2 tbsp oil in a skillet over medium heat and fry the tortillas for 20-30 seconds on each side, until the edges are slightly crisp and the centers are soft; transfer to paper towels.
In the same skillet, adding more oil if needed, fry the eggs for 2-3 minutes until the whites are set and the yolks are still runny; season with salt.
Spread 2-3 tbsp of the warm beans on each tortilla and gently place an egg on top.
Spoon 2-3 tbsp of hot salsa over the eggs, trying not to cover the yolks, sprinkle with cilantro, and serve immediately.
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