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5 from 1 vote

Huevos Rancheros

Prep Time6 mins
Cook Time9 mins
Total Time15 mins
Course: Breakfast
Cuisine: Mexican
Servings: 2 -3 people
Author: Gaby

Ingredients

  • 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

Instructions

  • 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.
  • Smear 1/4 cup of the warmed refried beans onto each tortilla and add 1/4 cup of the
    Gaby's Chipotle Salsa.
  • 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.
  • 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.
  • Sprinkle the queso fresco on top and season with salt and pepper if desired. Serve immediately.