Huevos Rancheros
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 201
- Sodium
- 850
- Total: 15 min
- Active: 15 min
Ingredients
One 15-ounce can refried beans
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
4 hard corn taco shells, toasted in the oven and broken in half
1 ripe avocado, pitted, peeled and diced or sliced
1 cup store-bought pico de gallo or jarred salsa
1/4 cup roughly chopped fresh cilantro
Hot sauce, for serving, optional
Directions
- Place the refried beans in a small pot or skillet and heat over medium heat until hot.
- Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
- To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.