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Huevos Rancheros

traditional Mexican breakfast that’s vibrant, flavorful, and incredibly satisfying. It’s a dish featuring lightly fried tortillas topped with a sunny-side-up egg, smothered in a zesty tomato-based ranchero sauce, and often paired with beans, cheese, and fresh herbs.
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Equipment

  • Skillet or frying pan
  • Medium saucepan
  • Wooden spoon or spatula
  • Ladle
  • - Baking sheet (optional, for warming tortillas)
  • - Plates for serving

Ingredients
  

  • - 4 large eggs
  • - 4 small corn tortillas
  • - 1 can 14 oz diced tomatoes
  • - 1 small onion finely chopped
  • - 1 jalapeño pepper finely chopped (optional for heat)
  • - 2 cloves garlic minced
  • - ½ teaspoon ground cumin
  • - ½ teaspoon chili powder
  • - Salt and pepper to taste
  • - 1 tablespoon olive oil for sautéing
  • - 1 tablespoon olive oil for frying tortillas
  • - 1 can 15 oz black beans, drained and rinsed
  • - ½ cup crumbled queso fresco or feta cheese
  • - Fresh cilantro leaves chopped (for garnish)
  • - Lime wedges for serving
  • - Optional toppings: sour cream avocado slices, salsa

Instructions
 

  • **Prepare the Ranchero Sauce**: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, jalapeño, and garlic, and sauté until softened, about 3-4 minutes. Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally until slightly thickened. Adjust seasoning to taste.
  • **Warm the Beans**: In a small saucepan, heat the black beans over low heat, stirring occasionally. You can mash them slightly if you prefer a creamier texture, or leave them whole.
  • **Fry the Tortillas**: In a skillet, heat 1 tablespoon of olive oil over medium heat. Lightly fry the corn tortillas for about 1 minute per side, until golden and slightly crisp. Remove and place on paper towels to drain excess oil.
  • **Cook the Eggs**: In the same skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny. Season with a pinch of salt and pepper.
  • **Assemble the Huevos Rancheros**: Place one fried tortilla on each plate. Top with a spoonful of black beans, followed by a fried egg. Ladle the ranchero sauce generously over the egg. Sprinkle with crumbled queso fresco and fresh cilantro.
  • **Serve**: Garnish with lime wedges, and add any additional toppings such as avocado slices, salsa, or sour cream. Serve immediately.
  • ### Prep Time:
  • - 10 minutes
  • ### Cook Time:
  • - 20 minutes
  • ### Total Time:
  • - 30 minutes
  • ### Nutrition (per serving):
  • - Calories: ~300
  • - Protein: 15g
  • - Carbohydrates: 28g
  • - Fat: 16g
  • - Fiber: 7g
  • - Sodium: ~500mg
  • This Huevos Rancheros recipe brings a taste of Mexico to your breakfast table, combining the richness of fried eggs with the freshness of ranchero sauce and the warmth of beans. Feel free to make it your own with different toppings or spice levels. Enjoy!