Huevos Rancheros

Tortilla Texture: Fry the tortillas until the edges are crisp, but don’t take them all the way to tostada-crisp. They should still be easy to cut with a fork.
Egg Doneness: Runny yolks are ideal because they mix with the beans and ranchero salsa .
Use Prepared Salsa: Ranchero Salsa keeps this recipe cleaner and gives the sauce its own standalone place on the site.
Bean Shortcut: Using Black Beans keeps the recipe focused on building the breakfast plate.
Serving Suggestions: Serve with hash browns, avocado, fresh fruit, hot sauce, extra lime, Pico de Gallo , or warm tortillas on the side.

Name: Huevos Rancheros
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups Sunrise Salsa (warmed); 2 cups Black Beans (warmed); avocado oil (for frying tortillas); 8 corn tortillas; 8 large eggs; 2 tablespoons unsalted butter; cotija cheese (crumbled); cilantro (chopped); lime (wedges); avocado (sliced); radishes (thinly sliced)

The tortillas keep crisp edges and a tender middle beneath the warm beans and eggs. Break a soft yolk over the ranchero salsa and let it run into every bite.

By Alex Stone25 MINUTES

Butter Club Notes

Huevos rancheros should feel simple, but every part has to show up. The tortillas need texture, the beans need to be warm and seasoned, the salsa needs enough acidity and chile to wake everything up, and the eggs should still have soft yolks so they can run into the beans and sauce. Once the ranchero salsa and black beans are already made, this becomes a fast breakfast plate that still feels like you did something.