Huevos Rancheros is a classic Mexican breakfast or brunch recipe. There are countless ways to make it, to be sure, but at its most basic, it consists of a tortilla, some beans, an egg, and a tomato-based sauce. It is so simple, yet elegant, and I could eat it every day (as I often do for long periods of time). This time, I also threw in a little sliced Hass avocado. (Avocados being another food that I find myself eating almost daily these days.) For some reason, I have been on a little kick where I just can’t get enough of those creamy avocados. For me, an egg paired with an avocado = magic.
This is my own version of Huevos Rancheros. It uses just a few simple, budget-friendly ingredients, and takes very little time to make. You can add more or less cayenne to suit your tolerance for heat. It’s a perfect brunch recipe for a small gathering, or you can cut the recipe down, and make enough just for one.
For the Ranchero Sauce
2 teaspoons olive oil
2 tablespoons minced onion
1 large clove garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
Pinch cayenne pepper
1 (8-ounce) can tomato sauce
1 teaspoons sugar, or to taste
¼ teaspoon salt, or to taste
Cooking oil spray
4 taco-size soft corn tortillas
8 ounces (about ½ can) refried beans with green chilies (refrigerate the remaining beans to use later)
1 large ripe avocado, pit removed, sliced into ¼" slices
4 large eggs
½ cup salty, crumbly cheese (like Greek feta, Mexican cotija, or Parmesan) crumbled into piecesSalt and pepper
1. Begin by preparing the ranchero sauce: in a medium saucepan, cook the onion and garlic in the olive oil over medium heat, for 2-3 minutes, until soft. Stir in the chili powder, cumin, paprika and cayenne, and cook, while stirring, for another minute. Add the tomato sauce, and combine well. Add the sugar and salt to taste, and allow the sauce to simmer on low heat while preparing the rest of the dish.
2. Place your refried beans in a small pot, and warm over medium-low heat. If they are very thick, stir in a teaspoon of water. Season to taste. Allow them to warm while proceeding with the next steps.
3. Spray a medium-size skillet with cooking spray, and allow it to heat up over medium-high heat. Place a tortilla in the hot pan, and then flip back and forth for a few minutes, until the tortilla starts to bubble a bit, and gets slightly golden brown. Do not overcook the tortilla, or it will become hard. Repeat with the other tortillas, and wrap in foil to keep warm.
4. Spray the same skillet used for the tortillas with more cooking spray. Fry each egg to your liking, seasoning with a little salt and pepper. Set the eggs aside.
5. Assemble the dish by layering all of the components. Place a tortilla onto a small plate, then spread ¼ of the beans over the tortilla. Lay ¼ of the avocado slices onto the beans and then top with an egg. Drizzle with ranchero sauce, and sprinkle with cheese. Repeat with the remaining tortillas.