Huevos Rancheros

Ingredients

• 4 ripe tomatoes, diced
• 1/2 white onion, finely diced, divided
• 1 jalapeno, seeded and finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon salt, plus more to taste
• 1 (15-ounce) can refried beans
• 1/4 cup vegetable oil, divided
• 8 corn tortillas
• 8 large eggs
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. In a medium bowl, combine the diced tomatoes, half of the diced onion, the jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir gently and set aside to let the flavors meld while you prepare everything else - this fresh salsa needs no cooking.
2. Empty the refried beans into a small saucepan. Warm over low heat, stirring occasionally and adding a splash of water if they seem too thick, for about 5 minutes until heated through and spreadable. Cover to keep warm.
3. In a small skillet, heat the remaining diced onion with 1 tablespoon of the vegetable oil over medium heat for 3 to 4 minutes until softened, then stir this into the warmed beans for extra flavor.
4. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers slightly, fry the tortillas one at a time for about 45 to 60 seconds per side, until they turn light golden and slightly crisp at the edges but are still pliable enough to fold without cracking.
5. Transfer fried tortillas to a plate lined with paper towels to drain excess oil, stacking them with a paper towel between each to keep them from steaming and going soft.
6. Wipe out the skillet and add the remaining 1 tablespoon of oil over medium-low heat. Crack 4 eggs into the pan, spaced apart, keeping the heat gentle so the whites cook through evenly without the edges turning tough and browned too quickly.
7. Cook the eggs sunny-side up for 3 to 4 minutes, until the whites are fully opaque and set with no runny or translucent patches, while the yolks remain soft and jiggly like gelatin in the center.
8. Transfer the cooked eggs to a plate and repeat with the remaining 4 eggs, adding a touch more oil to the pan if it looks dry.
9. To assemble, place two fried tortillas slightly overlapping on each plate. Spread a generous layer of warm refried beans over the tortillas.
10. Top each portion with two fried eggs. Spoon the fresh tomato salsa generously over the eggs, letting some run onto the beans.
11. Sprinkle crumbled queso fresco over the top and arrange sliced avocado alongside.
12. Serve immediately while the tortillas are still crisp and the eggs are warm, before the tortillas have a chance to soften from the beans and salsa.

Nutrition

Calories	480
Protein	20.0 g
Fat	28.0 g
Carbs	39.0 g
Fiber	9.0 g
Sodium	780 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.