Huevos rancheros means simply “rancher's-style" eggs, and implies a hearty late breakfast that would be eaten by a rancher or farm-hand after working hard all morning. They are extremely popular in Mexico and are usually mounted over a fried tortilla with some beans. A slice of ham is also usually included. Warm up the charred tomato salsa and pour over the eggs. The mix of the salsa with the egg yolk is divine...
Ingredients (serves 2):
4 corn tortillas
one 8oz. jar of Mexican seasoned beans
4 slices of ham
one 8 oz jar of charred tomato salsa
1 avocado in slices (optional)
Heat up the tortillas in the skillet, about 30 seconds on one side and then flip it to heat the other side for another 30 seconds. I like to do this on a griddle or a "comal" to have more space.
Once the tortilla is hot, top each tortilla with 1/4 of the jar of the Mexican Seasoned black beans and leave the tortilla on the griddle and turn the heat to low.
Meanwhile, fry the eggs in a skillet so that the egg yolk is runny.
Assemble the tortilla with the beans, a slice of ham if using, and then an egg over each of the tortillas. Heat up the red salsa and pour over the eggs and tortillas. Garnish with the avocado slices if using. Enjoy!
In this version, Lauren Braun Costello used all the different salsas to top the eggs, including some Salsa Macha for extra kick...