Description
Huevos Rancheros with Ranchero Sauce is a vibrant Mexican breakfast that combines sunny-side-up eggs atop crispy corn tortillas, smothered in a zesty ranchero sauce. This delightful dish bursts with flavor and texture, making it perfect for brunch or a satisfying breakfast-for-dinner. With its colorful presentation and irresistible aroma, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 2 corn tortillas
- 2 large eggs
- 1 cup ranchero sauce (store-bought or homemade)
- 1 cup canned black beans (rinsed)
- ¼ cup fresh cilantro (chopped)
- 1 avocado (sliced)
- ¼ cup sour cream
Instructions
- Preheat a skillet over medium heat and add a splash of olive oil.
- Cook each corn tortilla for about 1 minute per side until lightly golden. Set aside on plates.
- In the same skillet, crack in the eggs and fry sunny-side-up until the whites are set.
- In a small saucepan, heat the rinsed black beans over low heat until warmed through (about 5 minutes).
- Assemble by layering black beans on each tortilla, followed by eggs, and generously spoon warm ranchero sauce over the top.
- Finish with sliced avocado, sour cream, and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 250mg