I just returned from a four day river trip down Desolation Canyon, it’s a sunny fall day, and we’re talking about huevos rancheros. All some of my favorite things. Life is good.
I like savory more than sweet for breakfast. Like I’d rather eat french toast with strawberries and syrup for dinner than for breakfast. I feel better when I get some protein and veggies in the AM and I feel more satisfied.
When I lived in Korea we ate rice, kimchee soup, and seaweed paper for breakfast most mornings. I loved it. Breakfast was salty and spicy and satisfying.
And that’s why I absolutely adore this breakfast. It’s probably my favorite. Beans, eggs, tomatoes, avocado, queso fresco…I mean, yum.
As for corn tortillas, I still buy mine. I like La Tortilla Factory handmade style corn tortillas, but they have some ingredients in them that aren’t the best. Do you know of a store bought brand that’s really good? I’d like to start making my own. I just need to get around to it. Have you seen these cool cast iron tortilla presses? They make making your own corn tortillas really easy I guess.
I hope you enjoy these huevos rancheros. Hear hear to real food for breakfast!
- 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
- In a large pan, heat the olive oil over low heat.
- Add the onions and saute until soft.
- Add the garlic and cook until just starting to brown, about 1 minute.
- Put the onion and garlic in a blender.
- Add the diced tomatoes, diced jalapeno, cilantro, and salt to the blender.
- Puree until smooth.
- Pour the mixture back into the pan and simmer over medium heat until thickened, about 10 minutes.
- While the sauce is cooking, heat the refried beans in a saucepan.
- 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.
- In the same skillet, fry the eggs sunny side up or over easy, one at a time.
- 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.
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