Best Huevos Rancheros Recipe

Prepare all ingredients in advance and have 3 skillets ready: one nonstick for salsa and eggs, one large for beans, and one cast iron for tortillas.

Make homemade salsa as per recipe directions or use store-bought. Reserve 1/3 cup salsa for beans and put remaining 1⅔ cups into a nonstick skillet, simmer gently for 5 minutes until thick enough. Season with salt, pepper, and optional heat. Transfer to a bowl and keep covered to stay warm.

In a large skillet, combine reserved 1/3 cup salsa, black beans with liquid, water, salt, and pepper. Simmer over medium-high heat for 5 minutes until beans soften and liquid mostly absorbs. Remove from heat, stir in lime juice, and mash about 75% of beans until thick and creamy. Adjust consistency if needed and cover to keep warm.

Heat vegetable oil in a 12-inch cast iron skillet over medium heat. Fry two tortillas at a time until golden and crisp on edges but still pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Heat 1 tablespoon olive oil in the nonstick skillet used for salsa over medium heat until shimmering. Crack two eggs into separate bowls, then gently pour into skillet on opposite sides. Cook eggs until whites set and yolks reach desired doneness (around 2½ minutes for runny yolks). Transfer eggs carefully to a nonstick mat or parchment paper; do not cover to avoid steaming yolks. Repeat for remaining eggs.

Rewarm salsa and beans if necessary. Spread a generous layer of refried beans over each tortilla, top each with a cooked egg, sprinkle with freshly cracked pepper, and spoon warm salsa on top. Garnish with cotija cheese, cilantro, sliced avocado, pickled onions, guacamole, sour cream, and hot sauce as desired. Serve immediately and enjoy!