Huevos Rancheros
Author: Two Thirds Cup
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 1 Tbsp olive oil or lard
  • ¼ cup diced yellow onion
  • 1 large garlic clove, minced
  • 1 15 oz can diced tomatoes, undrained
  • 1 jalapeno pepper, seeded and diced
  • ¼ cup fresh cilantro leaves
  • ½ tsp unrefined sea salt
  • 1 16 oz can refried beans
  • 4 6-inch corn tortillas
  • 4 eggs
  • 1 avocado, diced
  • ¾ cup crumbled queso fresco
  • sour cream, optional
  1. In a large pan, heat the olive oil over low heat.
  2. Add the onions and saute until soft.
  3. Add the garlic and cook until just starting to brown, about 1 minute.
  4. Put the onion and garlic in a blender.
  5. Add the diced tomatoes, diced jalapeno, cilantro, and salt to the blender.
  6. Puree until smooth.
  7. Pour the mixture back into the pan and simmer over medium heat until thickened, about 10 minutes.
  8. While the sauce is cooking, heat the refried beans in a saucepan.
  9. In a separate skillet, heat a tsp of olive oil or lard over medium heat and place a tortilla in the oil. Cook until golden, but not crisp, about 30 seconds. Flip and cook for another 30 seconds. Transfer to a plate. Continue until all the tortillas are heated. Cover to keep warm.
  10. In the same skillet, fry the eggs sunny side up or over easy, one at a time.
  11. Place the tortillas on separate plates, spread refried beans on each tortilla, put a fried egg on top of the beans, pour the tomato sauce over the egg, and then top with avocado, queso fresco, cilantro, and sour cream.
Recipe by Two Thirds Cup at