Huevos Rancheros Mexican Breakfast

# Ingredient List:

→ Tomato Sauce

01 - 1 tablespoon olive oil

02 - 1 small onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 jalapeño or serrano chili, seeded and finely chopped

05 - 14 oz canned diced tomatoes

06 - 1 teaspoon ground cumin

07 - ½ teaspoon smoked paprika

08 - Salt and freshly ground black pepper, to taste

09 - 1 tablespoon chopped fresh cilantro

→ Beans

10 - 14 oz canned black beans, drained and rinsed

11 - ½ teaspoon ground cumin

12 - Salt and pepper, to taste

→ Assembly

13 - 4 corn tortillas

14 - 4 large eggs

15 - 1 tablespoon vegetable oil

16 - 1 avocado, sliced

17 - 2 oz crumbled feta or queso fresco

18 - Fresh cilantro leaves, for garnish

19 - Lime wedges, for serving

# Steps:

01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until softened. Add chili and cook for 1 minute. Stir in diced tomatoes, cumin, paprika, salt, and pepper. Simmer for 10 to 12 minutes until slightly thickened. Stir in cilantro and keep warm.

02 - Combine drained black beans and cumin in a small saucepan. Heat gently for 3 to 4 minutes. Season with salt and pepper, then keep warm.

03 - Heat a dry skillet over medium heat. Toast each tortilla for 30 seconds per side until warm and pliable. Keep covered to retain heat.

04 - Heat vegetable oil in a nonstick skillet over medium heat. Crack eggs into the skillet and fry until whites are set but yolks remain runny, about 3 minutes.

05 - Place a warm tortilla on each plate. Spoon warmed beans over the tortilla, top with a fried egg, then ladle tomato sauce over the eggs. Garnish with avocado slices, crumbled cheese, fresh cilantro, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -

The whole thing comes together in under 40 minutes, which means breakfast can actually be an event instead of a rushed blur.
You're basically layering flavors and textures that somehow feel both simple and restaurant-worthy, and that satisfaction never gets old.
Once you nail the tomato sauce, you'll find yourself making it for other things—nachos, shakshuka, even scrambled eggs—because it's just that good.

02 -

Keep your yolks runny—the moment they firm up, you've lost the best part because that liquid yolk becomes a sauce all on its own when it meets the warm tortilla and beans.
Don't let the tomato sauce simmer too long or it becomes thin and one-dimensional; you want it thick enough to cling to the eggs but loose enough to be spoonable.
Warm everything separately and assemble at the last second, because cold beans against hot eggs feels wrong, and everything deserves to be at its peak temperature when you eat it.

03 -