Prep Time 1 minutes Cook Time 3 minutes
The first time I ever heard of Huevos Rancheros was over twelve years ago -- just after I moved to California - when my girlfriend ordered it at a restaurant. Where I grew up, Huevos Rancheros wasn't a dish that you would ever see on a restaurant menu, but in Los Angeles, where there is a huge Mexican population, it's quite common.
Four staples I always keep in my kitchen are eggs, tortillas, salsa and cheese, so for me this recipe requires virtually no forethought for breakfast (or even dinner). I actually don’t know why I’ve never tried making it before. And this is one of those dishes that requires no persuading to get the kids excited. Warm tortillas topped with eggs, melted cheese and creamy beans? Nothing could be better whether you've been eating Huevos Rancheros for years or for the very first time!
by Catherine McCord, Weelicious.com
What you'll need
- 1 cup mexican cheese blend, shredded
- 1 cup mild chunky salsa
- 1 cup"refried" beans
- 4 large eggs
- 4 corn tortillas
- 1 teaspoon vegetable or canola oil
How to make it
- Heat a large skillet over medium heat with 1 teaspoon of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (you can also scramble the eggs if you prefer).
- Warm tortillas in a 250° F oven, in a sauté pan over medium heat for 20 seconds OR between two paper towels in a microwave for 10-15 seconds.
- Place a warm tortilla on a plate and spread 1/4 cup of beans on top.
- Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
- Repeat steps 3 and 4 for each serving.
