Huevos Rancheros

For my first post of the year, I find these Huevos Rancheros very appropriate: first of all, they are my favorite thing right now, just to think of them makes me salivate, and second of all, they’re the perfect antidote to winter with their freshness, zestiness and bright colors. Believe me, biting into these many layers of deliciousness—the crunchy toastada, the creamy egg, black beans, sour cream and avocado, the tanginess from the lime and tomatoes—is the best way to kick start your day! And any excuse to use my favorite mexican hot sauces is good with me.

One last thing,  I feel I have to warn you that often the most delicious things can also be the trickiest and messiest to eat…but who cares, right? If you want to be a little bit more graceful, it’s ok, you can use a fork and knife, no one will judge you.

To save time, I prefer to buy the toastadas, you can find them in some regular supermarkets or in specialized latino stores. If you can’t find it, it’s really easy to make from corn tortillas.

Huevos Rancheros

 

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Prep time

25 mins

Cook time

5 mins

Total time

30 mins

 

Author: Valerie's Keepers

Serves: 4-6 portions

Ingredients

• Tomato Salsa
• 1 small-diced tomato, seeded
• 2 tbsp cilantro, chopped
• 1 tbsp red onion or french shallots, minced
• 1 tsp red wine vinegar or lime juice
• Salt, to taste
• Lime Sour Cream
• ½ cup sour cream
• ½ tsp lime zest, finely grated
• 2 tsp lime juice
• Black Bean Mash
• 1 can (15oz - 425g) black beans, drained and rinsed
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ⅓ cup sour cream
• 2 tbsp green onions, white and green parts, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• Huevos Rancheros
• 8 store bought corn toastadas (if you can't find any, here how to make them from corn tortillas)
• 1 tbsp butter
• 8 eggs
• ⅔ cup sharp white Cheddar cheese, shredded
• 2 avocados, pitted, peeled and thinly sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup green onions, green parts only, chopped
• 1 lime, in wedges
• Mexican hot sauce, for serving (optional)

Instructions

1. Tomato Salsa
2. Mix all ingredients in a small bowl.
3. Lime Sour Cream
4. Mix all ingredients in a small bowl.
5. Black Bean Mash
6. In a small saucepan over medium heat, combine the beans, cumin, coriander and ¼ cup water. Cook, mashing with a potato masher, until the beans are hot, well mashed, and thickened to a spreadable consistency, about 3 minutes. If a smoother consistency is desired, use an handheld blender. Add sour cream, green onions and lime juice.Season to taste with salt and pepper. Set aside.
7. Huevos Rancheros
8. Preheat the oven to 300 degrees F.
9. Place tostadas on a baking sheet.
10. Place in the oven for 5 minutes (you just want to warm them).
11. Add butter to a nonstick skillet over medium heat. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set, 1 to 2 minutes. Turn the heat to medium-low, cover and cook about 1 minute more (or cook longer to your desired doneness).
12. Spread about 2-3 tbsp of black bean mash over each tostadas.
13. Place one egg over each tostadas and top with cheese, tomato salsa, avocado slices and a dollop of lime sour cream. Sprinkle with cilantro and green onions. Squeeze some lime juice over if desired.

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