Mexican · Breakfast · Easy
Huevos Rancheros
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Huevos Rancheros, in 5 ideas
- Hot salsa, runny yolks. The salsa goes on steaming so the eggs stay warm and the yolks stay liquid.
- Warm the beans separately. Cold beans on a hot plate cool everything down. Ten seconds of effort, big payoff.
- Queso fresco crumbles, it never melts. That salty fresh bite is the point. Do not substitute a melting cheese.
- Corn tortillas only. Flour tortillas turn gummy under salsa. Corn stays sturdy.
- Lime at the end. A squeeze over the top brightens the whole plate.
What you need
Ingredients
- 8 corn tortillas
- 1/4 cup vegetable oil, plus more for frying eggs
- 8 eggs
- 1 (15 oz) can black beans, warmed
- 2 cups ranchero salsa (or 1 can diced tomatoes simmered with 1 minced jalapeno and 1/2 diced onion)
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Salt
How to make it
Directions
- Warm the salsa in a saucepan over medium heat until bubbling. Keep it hot.
- Heat the 1/4 cup oil in a large skillet over medium-high heat. Flash-fry the tortillas 30 seconds per side until lightly crisp. Drain on paper towels.
- In the same skillet, fry the eggs sunny side up in a little more oil, 2 to 3 minutes. Season with salt.
- Warm the black beans in a small pot.
- Place two tortillas on each plate. Spoon warm beans over them.
- Top each with two fried eggs.
- Ladle the hot salsa over everything. Finish with queso fresco, cilantro, and lime wedges.
Crisp the tortillas just enough. Thirty seconds a side in hot oil. They should bend, not shatter, and hold up under the salsa.