One of my favorite things to order when I go out for breakfast is Huevos Rancheros. Every restaurant I’ve been to has its own twist on the dish, which makes it a little more interesting to order. I always wanted to try making it myself at home. Recently at work, I came across a cookbook that had an easy enough recipe to follow. I thought it was a good place to start as a huevos-rancheros-at-home newbie. I kind of whipped this up out of memory because I didn’t have the book on me, but it actually turned out pretty great.
WHAT YOU NEED: (Serves: 4)
– 4 eggs
– Corn tostada tortillas (the book recommended buying the ones you can bake, but these ready-made corn tortillas I got from the Mexican grocery store were totally fine and cuts down cooking time)
– A can of black beans
– Salsa (good old Tostitos chunky salsa is great)
– 1 cup cheese (Mozarella is a good choice for this recipe, and you can get it pre-shredded to save time, but I just used whatever I had at home which was this block of cheese)
1. Empty the salsa and beans on separate non-stick frying pan and warm over medium heat simultaneously.
2. While the two are heating, start shredding the cheese. When the salsa starts boiling, it’s time to add the eggs. I like to make a little room with a wooden spoon in the salsa, and then I crack the egg right into the little space. If you’re cooking 4 eggs, crack one in each corner.
3. Now make sure you cover the eggs with a lid. Really important to cover it or else the top of the eggs won’t cook through properly.
4. When the eggs firm up a bit, add the cheese, and cover again.
5. While the eggs are still cooking, lay the tostadas in a plate. Take a large spoon to spread the cooked black beans over each tostada.
6. After the cheese is completely melted on the eggs, take a spatula to scoop up each egg, and lay it on top of the tostadas. Since they will be completely covered with cheese, you have to kind of just remember where each egg is placed, but they should be easy to scoop up since they should be thoroughly firm and cooked at this point.
7. Add a little pepper and salt, and serve.
OPTIONAL: I serve with a side of chipotle corn that you can get at the grocery store. I first cook the corn, then whatever is left in the pan of the salsa/cheese mix, I’ll add the corn to that and serve on the side. Guacamole is also a good side to the dish. You can even mix the black beans and corn together and place on the tortilla before hand. It’s really up to you.