The Best Huevos Rancheros Recipe

Wake up to the ultimate breakfast experience with our unbeatable Huevos Rancheros recipe -- a hearty, savory treat bursting with fresh flavors and textures to wave goodbye to your routine morning blues.

Prep Time 20

Cook Time 15

Servings

Calories 314kcal

Author FoodFaithFitness

Ingredients

1 ripe tomato chopped
1 small onion chopped
1 lime juiced
1 tsp ground cumin
pinch of sea salt and freshly ground pepper
1 tbsp extra virgin olive oil
1/2 can pinto beans
2 large eggs
2 tortillas warmed
1/4 cup feta cheese crumbled
sprig fresh cilantro

Instructions

To make the pico de gallo, combine thoroughly the diced tomatoes, finely chopped onion, fresh cilantro, squeezed lime juice, and a pinch of salt in a small bowl.
In a small saucepan heat on MEDIUM-HIGH the olive oil and cumin until the aroma of the spice is released (about 30 seconds). Pour in the drained pinto beans with a splash of water. Cook for 5 minutes then mash the beans with a fork. Season with salt and black pepper. Set aside.
In a small skillet warm the tortillas over MEDIUM heat. Remove the tortillas. Set aside.
In the same skillet heat a bit of olive oil and fry the eggs until the white is fully set and the yolk is half cooked.
Place the warmed tortillas on a plate. Spoon one tablespoon of the mashed pinto beans on top. Top with the fried egg and the pico de Gallo. Garnish with the crumbled feta cheese and fresh cilantro leaves.

Notes

Use fresh, quality ingredients for the pico de gallo and ensure your tortillas are fresh for the best results.
The key to bringing out the flavors in this dish lies in your seasoning. Don't shy away from the salt, pepper, and cumin.
You want the egg whites fully cooked, with the yolk tender but not too runny.
To layer properly, start with the tortilla, followed by a spread of beans, then the egg, a heap of pico de gallo, and finally a sprinkle of feta cheese.
Add your favorite hot sauce or a sprinkle of chili flakes to give your Huevos Rancheros a dash of extra heat.

Nutrition