Huevos Rancheros

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  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: 2 servings
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2 small tomatoes

1 small onion

1 medium jalapeno pepper, chopped

2 cloves garlic; 1 chopped, 1 smashed

1/2 teaspoon hot sauce

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 15 .5-ounce can black beans, drained and rinsed

4 large eggs

4 6 -inch corn tortillas, warmed

1/2 cup crumbled feta cheese

1/4 cup chopped fresh cilantro


  1. Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. 
  2. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. 
  3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. 
  4. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa. 
  5. Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g 
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