Ever had huevos rancheros? Literally translated as “ranch style eggs,” this Mexican recipe is a favorite around the Drummond ranch. The sunny-side-up eggs on top of crispy tortillas with a generous helping of sauced-up black beans are enough to keep you energized all morning long! But even though they’re hearty, they make a stunning dish for brunch and a perfect breakfast-for-dinner treat!
What are huevos racheros?
This recipe comes in many delicious forms, but the three things most have in common are eggs, beans, and tortillas. Similar to Ree Drummond’s Huevos Ree-O’s, this recipe uses picante sauce to spice up the black beans, and has a sprinkle of cheese around the eggs to make them extra crispy and delicious!
What if I don’t like sunny-side-up eggs?
If runny eggs aren’t your speed, don’t give up on huevos rancheros just yet! Simply flip the eggs and let them cook a little longer on each side until the yolk is done to your liking. If scrambled eggs are your favorite, simply mix the cheese, eggs, salt, and pepper together in a bowl, and scramble the eggs before adding them to the tortillas and beans when serving.
What kind of tortillas do you use for huevos rancheros?
For this recipe, we opted for corn tostadas, which come pre-fried and crispy, like big tortilla chips. If you prefer, heat up corn or flour tortillas in a skillet to add a hint of char and serve them alongside the eggs and beans.
YIELDS:
2 serving(s)
PREP TIME:
5 mins
TOTAL TIME:
10 mins
Ingredients
1 15-oz. can black beans, rinsed and drained
1 c. picante sauce
1/2 tsp. ground cumin
Nonstick cooking spray
4 large eggs
1/2 tsp. kosher salt, divided
1/4 tsp. pepper, divided
1/2 c. shredded sharp cheddar
4 Tostadas or toasted corn tortillas, for serving
1 avocado, sliced, for serving
Fresh cilantro, for garnish
Pico de gallo, for serving
Directions
1 Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.
2 Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.
3 To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!
The beans can be made 3 days ahead and reheated just before serving. Add extra picante sauce or 1 to 2 tablespoons of water to loosen them, if needed.