Huevos Rancheros
Total Time
15 minutes
Prep Time
6 minutes
Cook Time
9 minutes
Rating
5 out of 5 stars
(1)
Ingredients
3 servings
- 1 jar Gaby's Chipotle Salsa
- 1/2 cup vegetable oil
- 6 corn tortillas
- 1 14- ounce can of warm refried beans
- 2 tablespoons butter
- 6 large eggs
- 1 Hass avocado
- 1/2 cup grated queso fresco
- Coarse salt and freshly ground black pepper to taste
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Preparation
Step 1
Heat the oil in a large skillet over medium high heat until shimmering. Add the corn tortillas, 2 at a time, and fry for 60 to 90 seconds on each side until golden brown and crisp. Remove the tortillas from the oil and transfer to a paper–towel lined plate to dry. Repeat this process for the remaining tortillas.
Step 2
Smear 1/4 cup of the warmed refried beans onto each tortilla and add 1/4 cup of the Gaby's Chipotle Salsa.
Step 3
Once the tortillas have been fried, drain the oil from the skillet and put the butter into the skillet to melt. Carefully crack 3 eggs in the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs from the skillet and lay each one onto a tortilla. Repeat this process for the remaining 3 eggs.
Step 4
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado on a cutting board. Cut 6 thin slices from each half of the avocado and transfer 2 slices on top of each fried egg.
Step 5
Sprinkle the queso fresco on top and season with salt and pepper if desired. Serve immediately.
Step 6
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