From the recipe box
Huevos Rancheros with Smoky Tomato Salsa
Shopping list
Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Heat 1 tablespoon oil in a skillet over medium. Cook ½ small diced onion 3–4 minutes until soft and translucent. Stir in 1 minced garlic clove, 1 can (14 oz) fire-roasted diced tomatoes, 1 minced chipotle in adobo, ½ teaspoon cumin, and ½ teaspoon kosher salt. Simmer 8 minutes, stirring now and then, until it thickens into a spoonable salsa and smells smoky-tomato.
- 2
While the salsa bubbles, warm 4 corn tortillas (dry skillet 20 seconds per side) and heat 1 cup black beans with a pinch of salt until steaming.
- 3
Fry 4 eggs in a nonstick pan over medium — whites set in 3–4 minutes, yolks still soft and jiggly. Cover briefly if the tops need help without flipping.
- 4
Plate tortillas, spoon on the warm salsa, nest an egg on each, and add beans, avocado slices, crumbled queso fresco, and cilantro. You want runny-yolk huevos rancheros over smoky tomato salsa — not rubbery eggs or watery uncooked salsa.