Easy huevos rancheros
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Easy huevos rancheros

Course: Breakfast, DinnerCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Breakfast is the most important meal of the day, we’re always told. What better way to start the day than beans, eggs and salsa?

Ingredients

  • Vegetable oil

  • One garlic clove, grated

  • One can refried beans (black or pinto)

  • 1 teaspoon (5 mL) ground cumin

  • 1/2 teaspoon (2 mL) smoked paprika

  • 1 large jar medium-heat salsa (red or green)

  • 4 large eggs

  • 4 (8-inch) warmed corn tortillas

  • 1/4 cup chopped cilantro

  • Crumbled queso fresco, or grated cheddar, for serving

  • One avacado, for serving

Directions

  • Heat a 12-inch skillet over medium heat. Add 2 Tb (30 mL) oil. Saute the garlic for about 30 seconds until fragrant. Be careful not to burn. Add the beans, cumin, paprika, about a half-cup of the salsa. Cook over medium heat for about 10 minutes, stirring. Season with salt and pepper to taste. Pour the mixture into a medium bowl.
  • Using the same skillet, heat 1 Tb (15 mL) of oil over medium. Crack the eggs and cook until the whites are set and the yokes remain somewhat runny, about 4 to 5 minutes. Transfer to a plate.
  • Stir the chopped cilantro with the remaining salsa.
  • Warm the tortillas in the skillet, one or two at a time.
  • Place one tortilla on each plate. Spread the bean mixture on each tortilla. Top with desired amount of salsa and then egg and cheese. Divide avocado among the plates.