Huevos Rancheros
Prep Time: 15 mins | Cook Time: 20 mins | Course: Breakfast | Servings: 6
Perfectly cooked, sunny-side eggs over beans and a crisped corn tortilla with ranchero and enchilada sauce, cheese, crema and green onions; yummm. Huevos rancheros eggs are my favorite! Would be great with sliced black olives and sliced avocado added. I’ve added links below to my pinto beans, enchilada sauce and rancheros sauce.
6 corn tortillas
1 Tbsp olive oil
½ cup enchilada sauce
1 cup pinto or black beans, whole or refried
½ cup ranchero sauce (or salsa)
½ cup cheddar cheese or pepper jack, shredded
¼ cup sour cream or crema (you can thin with a bit of lemon juice if you like)
6 eggs, cooked sunny-side up
1 green onion, sliced
¼ cup cilantro, chopped
⅓ cup cotija cheese, grated
Spread olive oil over a rimmed baking sheet. Turn tortillas over to coat both sides. Place under broiler, watching closely, till golden and crisped. Remove from oven and turn off heat. Spread a layer of enchilada sauce, then a layer of beans, spoon ranchero sauce or some salsa over the beans and top with a sprinkling of shredded cheese and some sour cream. Place a sunnyside cooked egg in the middle and garnish with green onion, cilantro and cotija cheese.
Sunnyside eggs:
1 Tbsp butter
Eggs, as many as needed
Salt and pepper, to taste
Heat butter in skillet and when preheated, add eggs, salt and pepper. Cook until the whites are cooked and the yolk is still runny. Turn off the heat and plate or cover skillet with a lid to keep warm for a couple of minutes as needed.
https://denosdiner.com/dinner/pinto-beans
