Runny eggs and spicy salsa served on a crispy corn tortilla — huevos rancheros are the best (and easiest!) way to start your mornings. Add a side of beans and a few slices of avocado for true breakfast perfection.
I’ve never really been much of a breakfast person. There, I said it.
Did you just gasp? Because that’s how most people seem to respond. But it’s the truth — I don’t really like eating first thing in the morning, and I don’t like breakfast foods.
On the rare occasion that I find myself going out to brunch, I bypass all the breakfast options and head straight to lunch. This is presumably because I will always choose savory over sweet. Most breakfast foods have a hint of sweetness in them — french toast, pancakes waffles.
I’m also not a huge fan of super eggy things, so omelets, frittatas, and even simple scrambled eggs don’t particularly excite me.
But one thing I do love? Mexican food! So it should come as no surprise that I adore huevos rancheros. The egg is balanced out by a crispy tortilla and spicy salsa.
Add in a side of slightly mashed seasoned black beans and a few slices of avocado? Breakfast heaven, people. Breakfast heaven.
Huevos rancheros usually involves a fried egg on top of a crispy tortilla, but I make mine over easy. Don’t get me wrong: I love a good sunny side up egg! But the first time I ordered huevos rancheros, the egg was over easy, so that’s how I started making them.
The egg yolk is still perfectly runny, but the slightly cooked top makes a perfectly flat bed for your spicy salsa. Go ahead — try it. You won’t regret the over easy version.
I like the tortilla soft in the middle — perfect to scoop up the runny egg yolk — but crispy on the edges. To keep the middle soft, I dip the tortillas in water before adding them to some hot oil. Cook until the edges are just crispy, then flip. Sprinkle on a little cheese (crumbled cojita is my favorite, but shredded cheddar will do in a pinch), crack the egg on top, and cook for a minute or two. Carefully flip the whole egg-tortilla combination and cook for 15-30 seconds, until the top of the egg just starts to solidify, but the middle is wonderfully runny.
Top with your favorite spicy (or not so spicy – I won’t judge) salsa, a side of garlicky black beans, and avocado. Now this is a breakfast I would happily eat every single day.
Runny eggs and spicy salsa served on a crispy corn tortilla — huevos rancheros are the best (and easiest!) way to start your mornings.
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon cumin
- 1/8 tsp salt
- 1/8 cup water
- 4 (6-inch) corn tortillas
- 1/2 cup crumbled cojita or cheddar cheese
- 4 eggs
- 1 cup salsa of choice
- avocado, cilantro, or additional cheese, for garnish
- Start by cooking the beans. In a small saucepan over medium heat, warm 1 teaspoon of olive oil. Add the onions and garlic. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add in the beans, cumin, salt, and water. Cook, stirring frequently, until beans are heated through. Use a potato masher or fork to mash half the beans, continuing to cook for an additional few minutes until thickened.
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Dip the corn tortillas in water. Add one tortilla to the skillet, cooking until golden brown and crispy along the edges, then flip. Sprinkle a quarter of the cheese over the tortilla and let it melt. Break one egg over the melting cheese, using a spatula to help hold the egg yolk on top of the tortilla. Once the egg white starts to set, quickly flip the tortilla and egg over. Cook 1 minute on the opposite side, until egg white sets, then flip back upright on to a plate. Repeat for remaining tortillas and eggs.
- Cover eggs with salsa. Serve with a side of black beans and avocado. Sprinkle with additional cheese and cilantro, if desired.
A Bunsen Burner Bakery Original Protocol