Typical Mexican Breakfast Huevos Rancheros

To make huevos rancheros at home, first prepare the ranchera sauce: sauté the chopped onion in a non-stick pan with a drizzle of extra virgin olive oil.

Pour the tomatoes cut into small cubes.

Add a chopped garlic and chilli pepper and season with salt.

Let it cook on a medium flame, stirring often with a wooden spoon, until you obtain a thick and reduced sauce, then transfer the sauce to a bowl and let it cool.

In a separate pan, brown the minced garlic cloves with a little cumin and a drizzle of seed oil.

Add the pre-cooked beans and let them flavor for a few minutes, then remove from the heat.

Place the corn tortilla in a small pan in which you have heated a drizzle of seed oil.

Let it toast for about 1 minute, taking care to turn it halfway through cooking with a pair of kitchen tongs, then proceed in the same way with the remaining tortilla.

In the same pan, heat another drizzle of seed oil and shell the eggs.

Let them cook for about 4 minutes, or until the egg white is well set and the yolk is still liquid and creamy.

Drizzle the ranchera sauce with the strained lime juice and mix carefully.

Place a toasted corn tortilla on a plate and place the fried egg on top.

Season with the hot sauce and add a few spoonfuls of cottage cheese.

Also add the pickled onions and season with a little chopped parsley, then top with the reserved pinto beans.

Bring the huevos rancheros to the table and serve immediately. Enjoy!