Huevos rancheros (or rancher’s eggs) is one of my favorite summertime recipes because it includes many ingredients that are so delicious this time of year. Local tomatoes, peppers, and herbs make the best homemade salsa, while farm fresh eggs cooked sunny-side up pull the dish together for a satisfying, hearty meal. Instead of making the traditional ranchero sauce, I make a speedy homemade salsa that is quickly simmered on the stove to save time. I also bake the corn tortillas in the oven (instead of frying in oil) and use black beans instead of refried beans to make this dish lighter and healthier. Frying the eggs in a little olive oil creates irresistibly crisp edges, while runny egg yolks adds richness. I like to finish mine off with fresh cilantro, creamy avocado, and top with a generous amount of salty cotija cheese. Huevos rancheros is an irresistible meal for an afternoon brunch, but this well-rounded dish is perfect anytime of the day.
- 4 corn tortillas
- 4 large eggs
- Cotija cheese, or feta
- Fresh cilantro
- Olive Oil
- 2 medium tomatoes
- ½ white onion
- 1-2 serrano chili, seeded and chopped
- 1 glove garlic, minced
- 1 teaspoon cumin
- 1 15.5-ounce can black beans, drained and rinsed
- 1 clove garlic, minced
- ½ teaspoon cumin
- Salt and pepper
Heat the oven to 400 degrees. Place tortillas on a baking sheet in one layer and lightly brush each side with olive oil (you can sprinkle with salt or spices if desired). Bake tortillas for 3-6 minutes until crisp. Keep an eye on them.
Using a cheese grater, grate the tomatoes and onion into a large bowl. Add the serrano, garlic, and cumin. Mix to combine and season with salt to taste. Add more tomatoes or onion if too spicy. Heat 2 teaspoons of olive oil in a medium skillet over medium-low heat. Simmer the salsa for 3-4 minutes, or until it thickens slightly. Transfer salsa to a bowl and set aside.
In the same pan, heat 2 more teaspoons of olive oil over medium heat. Add black beans, garlic, cumin, and ½ cup of water to pan. Cook beans until warmed through, smashing slightly with a fork (this allows the beans to thicken). Season with salt and pepper to taste.
In a medium non-stick skillet, heat 1 tablespoon of olive over medium-high heat. Fry all four eggs sunny-side up. *When the edges of the egg whites are slightly brown and crispy, the eggs are done. Watch your heat carefully and do not let the bottom of the eggs burn.
To assemble; place one tortilla on each plate, cover the tortilla with beans, top with a fried egg, cover with warm salsa. Sprinkle with cheese, cilantro, and avocado. Serve immediately.
Chef’s note: If you want to use your own salsa recipe, go for it!