Huevos Rancheros

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon vegetable oil

1 medium onion, finely chopped

2 cloves garlic, crushed with press

1 tablespoon chipotle sauce or other hot sauce, plusadditional for serving

1 teaspoon ground cumin

1 can (28-ounce) tomatoes in juice, drained and chopped

1 can (15- to 19-ounce) black beans, rinsed and drained

1/4 cup (loosely packed) fresh cilantro leaves, chopped

1/4 teaspoon salt

1 tablespoon margarine or butter

4 large eggs

4 (6-inch) corn tortillas, warmed

1 avocado (optional), sliced


  1. In 4-quart saucepan, heat oil on medium until hot. Add onion and garlic, and cook 8 minutes or until beginning to brown. Stir in chipotle sauce and cumin; cook 30 seconds, stirring. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through, about 3 minutes, stirring occasionally.
  2. Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Crack eggs, 1 at a time, and drop into skillet. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
  3. Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.