Huevos Rancheros
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Huevos Rancheros {Egg Tostada}

A homemade breakfast that's every bit as good if not better than at a restaurant!
Course Breakfast, Main Course
Cuisine Mexican
Keyword Huevos Rancheros
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Author [email protected]

Ingredients

For the Warm Salsa:

  • 1 can (14.5 ounces) diced tomatoes
  • 2 cloves garlic chopped
  • 1 large jalapeno pepper seeds removed and chopped
  • ½ cup chopped onion
  • 1 tablespoon olive oil
  • ½ teaspoon seasoned salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped cilantro

For the Crispy Tortillas:

  • ¾ cup canola oil amount may vary depending on the skillet size
  • 3 corn tortillas

For the Huevos Rancheros:

  • ¾ cup refried beans warmed
  • 3 eggs
  • 1-1/2 cups shredded cheddar cheese
  • ½ cup crumbled queso fresco cheese

For the Garnish:

  • 1 lime cut in 6 wedges
  • 1 tablespoon chopped cilantro
  • 1/3 cup chopped green onion

Instructions

For the Warm Salsa:

  • Heat a large pan on medium heat and add the olive oil. Add the jalapeno and onion and stir. Add the garlic, canned tomatoes, seasoned salt, cilantro and stir. 
  • When the salsa is hot, add the eggs on top and cover the pan with a lid. Let cook until the eggs are at their desired doneness. The eggs can also be fried in a separate skillet with a little butter if preferred.

For the Crispy Tortillas:

  • Heat a medium size pan on medium heat and add the oil. Once the oil is hot, add a tortilla to the pan. Turn the tortilla over when the bottom is a golden color. Let cook until both sides are crispy (about 3 minutes in total). Transfer the tortillas to a paper-lined plate. 

For the Huevos Rancheros:

  • Spread warm refried beans on top of the tortilla. Add the cheese and top with a cooked egg and warm salsa. 

For the Garnish:

  • Top with the remaining salsa from the pan, green onion, and crumbled queso fresco cheese. Serve with lime.