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Huevos Rancheros
Huevos Rancheros PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Eggs Benedict. Eggs in a basket. Eggs over easy. We love these classic preparations of our favorite breakfast food. But right now, we’re all about huevos rancheros. The Tex-Mex dish is basically an open-faced taco, complete with all the fixings (and an egg, of course). Is there a better way to start your day? We think not.

Makes 2 servings

3 tablespoons neutral oil, such as peanut or olive oil

4 corn tortillas

4 eggs

1 cup refried beans

¾ cup crumbled cotija or feta cheese

¼ cup taco sauce

¼ cup roughly chopped fresh cilantro

1. In a medium skillet, heat the oil over medium heat. When it’s hot, add a tortilla to the pan and cook until lightly golden and crisp on both sides, about 1 minute per side.

2. Remove the tortilla from the skillet and drain on absorbent paper towels. Repeat steps 1 and 2 with the remaining tortillas.

3. Carefully crack the eggs into the remaining oil. Fry until the whites are set but the yolks are still slightly jiggly, 3 to 5 minutes.

4. Warm the beans in a heat-safe bowl in the microwave for 1 to 2 minutes. Spread ¼ cup beans onto each tortilla. Top each with an egg.

5. On each plate, place two of the tortillas with beans and eggs. Top each with 3 tablespoons crumbled cheese, 1 tablespoon taco sauce and 1 tablespoon cilantro. Serve immediately.

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