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Huevos Rancheros with Pico de Gallo

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Angie McGowan
Created May 17, 2012
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Our Huevos Rancheros can be ready in only 30 minutes. We used fresh pico de gallo and served over a crisp corn tortilla.

Huevos Rancheros with Pico de Gallo

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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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)

Instructions

  • Step 
    1
    In small bowl, mix all pico de gallo ingredients; set aside.
  • Step 
    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.
  • Step 
    3
    In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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