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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

Ingredients

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.

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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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