Quick Huevos Rancheros
A simple meal solution to breakfast any day of the week, these Huevos Rancheros also work for a quick lunch or dinner. Whether you make your own pot of black beans or simply open a can or box, it’s a snap to transform them into a this flavorful south-of-the-border eggs dish. Tinker with this according to your personal preference, by adding cheese, avocado, or even leftover vegetables or leafy greens.
Quick and Easy Huevos Rancheros
- 1 corn tortilla
- 3 tablespoons black or pinto beans , drained
- 1 to 2 teaspoons Mexican salsa
- 1 teaspoon extra-virgin olive oil
- 1 egg
- Pinch salt
- 1 to 2 tablespoons grated Cheddar or Jack cheese , or crumbled cotija (optional)
- 1/4 ripe avocado , sliced (optional)
Put the beans on the tortilla and use a fork to mash them over the surface. Top with salsa.
Heat the oil in a medium cast iron or non-stick skillet over medium heat. Crack the egg on one side of the pan. Set the tortilla (beans side up) on the opposite side of the pan to warm.
Cook the egg according to your personal preference: sunny side up, over easy, or over hard.
When the egg is done, add a pinch of salt. Use a spatula to transfer the egg on top of the beans and then tranfer the huevos to a plate. Garnish with cheese and/or avocado, if desired. Eat with a knife and fork (or plan to get messy and eat like a taco.