Best Huevos Rancheros Recipe
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Huevos Rancheros is a satisfying, savory breakfast and the best way to start your day! It’s made by layering creamy refried beans, runny, sunny side up eggs and cooked salsa over warm tortillas and garnishing with your favorite toppings such as cilantro, avocados, and Cotija cheese. It’s an intoxicating explosion of rich, creamy, spicy, fresh and nutty all at the same time as the egg yolk minges with the warm salsa. The best part is, if you can operate a blender, open a can of beans and fry up an egg, you can make this simple recipe! You can even use store-bought salsa and refried beans if you need a 10-minute breakfast – it will be our little secret. Serve Huevos Rancheros for breakfast, lunch or dinner – because you will want to eat them all the time!
Ingredients
Instructions
You will need 3 skillets for this recipe: 1 nonstick skillet for the salsa and eggs (can be smaller), 1 large skillet for the beans, and 1 cast iron skillet for the tortillas. You can use the same skillet for the beans and tortillas if you clean in between
Prepare salsa according to recipe directions if using homemade. (The salsa freezes well if you would like to make the whole recipe instead of half.) Remove 1/3 cup salsa to use later in the beans
Add remaining salsa (1 2/3 cups if using store-bought) to a large nonstick skillet and bring to a gentle simmer for 5 minutes, until thickened. Taste to make sure the salsa is well seasoned or the Huevos Rancheros will taste bland. Season with salt and pepper to taste and/or add some some chili seeds or cayenne pepper for more heat. Transfer salsa to a serving bowl and cover with foil to keep warm. Don’t wipe out skillet (we’ll use it for the eggs)
Add 1/3 cup reserved, uncooked salsa to a large skillet. Stir in the beans and their liquid, ¼ cup water, ¼ teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer over medium-high heat for 5 minutes or until the beans are softened and most of the liquid is absorbed, stirring occasionally
Remove the skillet from the heat and stir in 1 teaspoon lime juice. Use a potato masher to smash about ¾ of the beans. The beans should be thick and creamy, but spreadable, like thick peanut butter. If they are wet, simmer for additional time, if they are dry, stir in a splash of water. Cover to keep warm until you’re ready to serve
Heat 1 tablespoon vegetable oil in a large 12-inch cast iron skillet over medium heat. Once hot, add two tortillas and cook until golden and crisp on the edges but still pliable, about 20 seconds per side. Transfer to a paper towel lined plate
Set out a nonstick mat or parchment paper to receive the cooked eggs
In the same nonstick skillet you cooked the salsa in, heat 1 tablespoon olive oil over medium heat unto hot and shimmering. Meanwhile, crack 2 eggs into 2 separate small bowls or ramekins
Carefully pour the eggs into opposite sides of the skillet. Cook until the whites are set/opaque and the yolk is cooked to your preferred level of doneness (we like them runny over here, about 2 ½ minutes). Transfer eggs to the nonstick mat. Do NOT cover the eggs with foil or the eggs will steam and cook the yolk
Rewarm the salsa and beans if needed in the skillet/microwave
Spread refried beans over each tortilla and top with an egg and freshly cracked pepper. Top with some warm salsa and other desired toppings such as finely grated Cotija cheese, cilantro, avocado, hot sauce, etc. Dig in!
