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Prep 30min
Total30min
Servings4
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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™ Traditional Refried Beans
4
eggs
2
tablespoons water
2
avocados, pitted, peeled and sliced
1/2
cup crumbled queso fresco cheese (4 oz)
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Steps
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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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 Facts are not available for this recipe
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