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Huevos Rancheros with Pico de Gallo

Blogger Angie McGowan of Eclectic Recipes shares a Mexican breakfast idea.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Pico de Gallo

1
cup chopped tomatoes
1/4
cup chopped red onion
1/4
cup coarsely chopped fresh cilantro
1
clove garlic, finely chopped
1/4
teaspoon salt

Huevos Rancheros

1
tablespoon olive oil
4
soft corn tortillas (6 inch)
1
can (16 oz) Old El Paso™ refried beans
4
eggs
2
tablespoons water
2
avocados, pitted, peeled and sliced
1/2
cup crumbled queso fresco cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In small bowl, mix all pico de gallo ingredients; set aside.
  • 2 In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.
  • 3 In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
  • 4 Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
  • 5 To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

Refried black beans can also be used in this recipe. Purchase them or make your own by draining and rinsing a can of black beans, then mashing the beans with a potato masher.

The basic huevos rancheros (“rancher’s eggs”) recipe is a fried egg served on a fried corn tortilla and topped with salsa, but the possibilities are endless. Make this recipe even heartier by adding some crumbled cooked chorizo sausage.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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