Huevos Rancheros Clásicos

Ingredients

• Corn tortillas

  4 corn tortillas

  $0.55

• Eggs

  4 large eggs

  $0.99

• Black beans

  1 tin black beans

  $1.00

• Tomatoes

  2 medium tomatoes

  $0.44

• Onions

  1 small onion

  $0.15

• Garlic

  1 clove garlic

  $0.04

• Jalapeño Pepper

  1 fresh jalapeño

  $0.14

• Vegetable oil

  2 tbsp vegetable oil

  $0.09

• Salt

  1/2 tsp salt

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Finely chop the tomatoes, half of the onion, garlic, and jalapeño.

2. 2

   Heat 1 tablespoon of vegetable oil in a saucepan and cook the tomato, onion, garlic, and jalapeño with a pinch of salt for 6 minutes to make a chunky ranchero sauce.

3. 3

   In a separate pan, warm the black beans with the remaining diced onion and mash roughly to create a spreadable bean base.

4. 4

   Warm the tortillas lightly in a dry skillet until pliable and warm, placing one on each serving plate.

5. 5

   Spread a generous spoonful of warm mashed beans across each tortilla.

6. 6

   Heat the remaining oil in a skillet and fry the eggs to sunny-side up perfection.

7. 7

   Place one fried egg atop each bean-topped tortilla and ladle hot tomato salsa generously over the egg whites.