huevos rancheros

prep: 15 MINUTES | cook: 15 MINUTES | total: 30 MINUTES | serves 4

Josh always orders this traditional Mexican dish when we go out to breakfast, and it’s a good thing because that means I get to steal a few bites! It’s pretty much the perfect meal, with fried eggs served over crispy tortillas and smothered in a warmed salsa with lots of queso fresco. We don’t exactly have many leisurely mornings to go out and order it in a restaurant, so Josh decided to create our own recipe that we could enjoy at home—and let me tell you, this version is better than any I’ve ever had out. We’re always sure to save any leftover ranchero sauce in the freezer so we can easily make huevos whenever the mood strikes (including for dinner).

1 tablespoon extra-virgin olive oil

½ yellow onion, chopped

1 garlic clove, minced

2 (14.5-ounce) cans fire-roasted diced tomatoes with green chilies, with juices

½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon kosher salt, plus more to taste

Canola or vegetable oil, for frying

8 corn tortillas

8 large eggs

2 (15-ounce) cans black beans, drained and rinsed

2 ripe avocados, pitted, peeled, and sliced

1 cup shredded cheddar cheese

½ cup crumbled queso fresco

½ cup chopped fresh cilantro

2 scallions (white and green parts), thinly sliced

1 In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic and cook, stirring occasionally so the onion softens but does not brown. Add the diced tomatoes, chili powder, cumin, smoked paprika, and salt. Stir and reduce the heat to low. Let the ranchero sauce gently simmer while you prepare the tortillas and cook the eggs.

2 Pour about ¼ inch canola oil into a large skillet and heat over medium heat until shimmering. Carefully lay a tortilla in the pan and fry, turning, until the edges are just crispy, about 20 seconds per side. Transfer the tortilla to a paper towel–lined plate to drain. Pat dry and sprinkle lightly with salt. Repeat with the remaining tortillas. You could also do this in a 400°F oven, lightly brushing them first with oil or spraying them with nonstick cooking spray and baking for 5 to 10 minutes, until crispy.

3 Carefully discard all but about 2 tablespoons oil from the skillet and place the pan over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook until the whites are set and the yolks have begun to thicken but are not hard, 3 to 4 minutes for slightly runny yolks, about a minute more if you want firmer yolks.

4 To assemble, place the crispy tortillas on a large plate and top with the ranchero sauce, eggs, beans, avocado, cheddar, queso fresco, cilantro, and scallions. You could also make single servings by putting two tortillas and two eggs on each plate. Serve immediately.