I’m keeping this dish very simple for the summer season – more colour, more flavour, less time in front of the stove! During the colder months, I usually also make roasted tomato salsa, but for now, let’s keep things simple and quick!
Look at the vibrant colours, great textures and big flavours. Breakfast/lunch doesn’t get much better than huevos rancheros!
So, let’s get cooking!
Here’s the recipe for homemade pico de gallo, but store-bought is just fine.
Heat a teaspoon of oil in a medium sauce pan. Add onions and saute for about 5 minutes until softened. Add chili powder, beans and water, reduce the heat to low and simmer covered for about 5 minutes. After 5 minutes, mash the beans with a potato masher. Adjust consistency with more water, if needed, to make it more spreadable. Season the beans with salt to taste.
Preheat oven to 200°. Heat a teaspoon or so of oil in a large frying pan over medium heat until hot and shimmering. Add tortillas, one at a time and cook for about 15-30 second per side to heat through, do not allow the tortillas to get crisp. Pile them on top of one another and place in the preheated oven to keep warm.
In the same skillet, add some more oil and crack the eggs. Cook for a couple of minutes until the whites are set and the yolks are cooked to your desired degree of doneness.
To assemble, distribute tortilla between 4 plates. Divide the beans equally between the tortillas. Top with egg. Sprinkle cheese and pico de gallo over the eggs, leaving the yolk uncovered. Add a few dashes of hot sauce, cilantro and any other garnishes of choice, such as avocado. Serve right away and enjoy.
Ingredients
Directions
Heat a teaspoon of oil in a medium sauce pan. Add onions and saute for about 5 minutes until softened. Add chili powder, beans and water, reduce the heat to low and simmer covered for about 5 minutes. After 5 minutes, mash the beans with a potato masher. Adjust consistency with more water, if needed, to make it more spreadable. Season the beans with salt to taste.
Preheat oven to 200°. Heat a teaspoon or so of oil in a large frying pan over medium heat until hot and shimmering. Add tortillas, one at a time and cook for about 15-30 second per side to heat through, do not allow the tortillas to get crisp. Pile them on top of one another and place in the preheated oven to keep warm.
In the same skillet, add some more oil and crack the eggs. Cook for a couple of minutes until the whites are set and the yolks are cooked to your desired degree of doneness.
To assemble, distribute tortilla between 4 plates. Divide the beans equally between the tortillas. Top with egg. Sprinkle cheese and pico de gallo over the eggs, leaving the yolk uncovered. Add a few dashes of hot sauce, cilantro and any other garnishes of choice, such as avocado. Serve right away and enjoy.
Happens to be Gluten-Free: As with all Gluten-Free recipes, double check the list of ingredients (especially tortillas) and ensure that all your ingredients are not cross-contaminated.
Happens to be Vegetarian.
