Fresh Huevos Rancheros

Method: Stovetop Cuisine: Mexican

★★★★★ 4.8 from 49 reviews

This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.

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INGREDIENTS

subheading: Pico de gallo*:

2 medium ripe tomatoes, chopped (about 1 ½ cups)

¼ cup finely chopped white onion

¼ cup chopped fresh cilantro

2 tablespoons lime juice (about 1 medium lime)

¼ teaspoon fine-grain sea salt

subheading: Refried beans:

2 teaspoons extra-virgin olive oil

¼ cup finely chopped white onion

¼ teaspoon fine-grain sea salt

1 teaspoon ground cumin

1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans

¼ cup water

Freshly ground black pepper, to taste

½ teaspoon lime juice

subheading: Everything else:

1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred

4 teaspoons extra-virgin olive oil, divided

4 eggs

4 corn tortillas

½ cup shredded Monterey Jack cheese (optional)

Freshly ground black pepper

Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce

INSTRUCTIONS

To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.

To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.

Directions at cookieandkate.com

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