Huevos Rancheros {Egg Tostada}
A homemade breakfast that's every bit as good if not better than at a restaurant.
Ingredients
For the Warm Salsa:
- 1 can (14.5 ounces) diced tomatoes
- 2 cloves garlic chopped
- 1 large jalapeno pepper seeds removed and chopped
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped cilantro
For the Crispy Tortillas:
- 3/4 cup canola oil amount may vary depending on the skillet size
- 3 corn tortillas
For the Huevos Rancheros:
- 3/4 cup refried beans warmed
- 3 eggs
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup crumbled queso fresco cheese
For the Garnish:
- 1 whole 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 olive oil. To the pan, add jalapeno and onion. Stir. Add 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 canola oil. Once the oil is hot, using tongs, carefully add a tortilla to the pan. Turn the tortilla over when the bottom side 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. Top with shredded cheese and a cooked egg with warm salsa.
For the Garnish:
- Top with the remaining salsa from the pan, green onion, and crumbled queso fresco cheese. Serve with lime.