Mexican Breakfast Huevos Rancheros

 Huevos Rancheros

TIME :45 Minutes 

Traditionally, a hearty Mexican breakfast of eggs "rancher's style" is savored following a difficult morning of work. Huevos rancheros, however, also make a filling and cozy weeknight meal. The quick and easy to make homemade salsa can be cleverly used in three different ways.

INGREDIENTS For Huevos Rancheros

Yield:

4 servings

2pounds ripe tomatoes, diced

¾cup finely chopped white onion (from ½ medium onion)

2tablespoons lemon juice

1small jalapeño, stemmed and minced

2teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning

½teaspoon grated garlic

¼cup neutral oil, such as safflower or canola

2(15-ounce) cans black beans

¾teaspoon ground cumin

¼teaspoon smoked paprika

8large eggs

2tablespoons chopped cilantro leaves, plus more for serving

8(6-inch) warmed corn tortillas

Sliced avocado and crumbled queso fresco, for serving.

PREPARATION For  Huevos Rancheros

Step 1

In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.

Step 2

Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).

Step 3

In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.

Step 4

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.

Step 5

Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.