Breakfast Huevos Rancheros recipe

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Ingredients

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

Nutrition Info

451.4 calories
carbohydrate: 34.4 g
cholesterol: 218.1 mg
fat: 27.3 g
fiber: 9.6 g
protein: 20.1 g
saturatedFat: 9.5 g
servingSize: -
sodium: 613.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper, cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.

  2. Heat about 1 teaspoon oil in a pan. Add tortillas one at a time, cook until heated through, about 20 seconds each. Keep warm.

  3. Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.

  4. Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Recipe Yield

4 huevos rancheros

Recipe Note

Huevos rancheros are my go-to Saturday morning breakfast treat!

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