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A vibrant twist on a classic, this huevos rancheros recipe features a fresh, zesty tomato and jalapeño salsa, refried black beans, and sunny side up eggs—served on warm corn tortillas with creamy avocado and a sprinkle of queso fresco for an irresistible, hearty breakfast!

Huevos Rancheros

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Total Time 45 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 2 pounds ripe tomatoes
  • ½ medium white onion
  • 2 tablespoons lemon juice
  • 1 small jalapeño
  • ¼ cup cilantro leaves plus more for serving
  • 1 ripe avocado
  • 2 teaspoons kosher salt plus more for seasoning
  • ½ teaspoon grated garlic
  • ¼ cup neutral oil, such as avocado oil
  • 2 (15-ounce) cans black beans
  • ¾ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 8 large eggs
  • 8 (6-inch) warmed corn tortillas
  • Crumbled queso fresco for serving, optional

Instructions
 

  • Dice the tomatoes, finely chop the onion, stem and mince the jalapeño, chop the cilantro and halve, pit, peel and slice the avocado. Reserve the cilantro and avocado. In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
  • Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
  • In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
  • In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
  • Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

Notes

Credit: NYT Cooking by Kay Chun