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Huevos Rancheros
Huevos rancheros is a quick and comforting Mexican breakfast classic. This one features smoky-hot salsa made with charred peppers and tomatoes.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●cutting board
- ●bowl
- ●saucepan
- ●pan
- ●skillet
📝 Preparation Steps
1
Salsa
2
Heat broiler. Line a rimmed baking sheet with foil; arrange 3 large plum tomatoes, halved, and 1 serrano chile, halved, seeds removed, cut side down, in the center. Broil until tomato skins are browned in spots and chile is deeply charred, 6–⏱️ 8 minutes.
large plum tomatoes, halved3
3
Transfer chile to a cutting board. Turn tomatoes cut side up and continue to broil until browned in spots on top, about ⏱️ 5 minutes more. Let tomatoes cool slightly. Finely chop chile.
4
Transfer tomatoes and chile to a molcajete. (Alternatively, you can use a small bowl and a potato masher or fork.) Add 2 garlic cloves, finely chopped, ¼ cup finely chopped white onion, 3 Tbsp. finely chopped cilantro, 2 Tbsp. extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and smash to a chunky textured paste. Taste salsa and season with more salt if needed. Set aside.
. finely chopped cilantro3 Tbsp. extra-virgin olive oil2 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1Kosher salt, freshly ground pepper
5
Refried Beans
6
Melt ½ cup (1 stick ) unsalted butter in a medium saucepan over medium-high heat. Add 2 garlic cloves, finely chopped, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, and 1 tsp. ground cumin; season with freshly ground pepper. Cook, stirring, until fragrant, about ⏱️ 1 minute. Stir in one 15.5-oz. can black beans, rinsed, and ¼ cup water and bring to a simmer. Mash beans with a potato masher or fork until mostly smooth. Continue to cook, stirring often, until most of the liquid has evaporated, about ⏱️ 2 minutes. Beans should be risotto-like in consistency (loose enough to fall off a spoon). If beans are too thick, add a splash more water. Remove from heat, cover, and keep warm.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt, freshly ground pepper. dried oregano1 tsp. ground cumin1 tspFreshly ground pepper15.5-oz. can black beans, rinsed1
7
Eggs and Assembly
large eggs6
8
Heat 3 Tbsp. unsalted butter in a large nonstick skillet over medium until melted and bubbling. Crack 3 large eggs into pan, leaving a couple of inches around each to keep them from sticking together. Cook until whites are set but yolks are still runny, about ⏱️ 4 minutes. Transfer to a large plate. Add remaining 1 Tbsp. unsalted butter to pan and repeat cooking process with remaining 3 large eggs. Transfer eggs to plate; season with kosher salt and freshly ground pepper.
. unsalted butter, divided4 Tbsplarge eggs6½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt, freshly ground pepperFreshly ground pepper
9
Wipe out skillet and set back over medium heat. Working in batches as needed, toast 12 corn tortillas, preferably blue, until warm and browned in spots, about ⏱️ 1 minute per side.
10
To assemble, place 2 tortillas on each plate. Generously spread refried beans over tortillas and top each plate with a fried egg. Top with reserved salsa, then finely crumbled Cotija cheese, sliced avocado, and cilantro leaves as desired.
Finely crumbled Cotija cheese, sliced avocado, and cilantro leaves (for serving)
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