Huevos Rancheros with Avocado Salsa
- 5 tbsp olive oil, extra virgin
- 2 cloves garlic, minced
- 1 15 oz can pinto beans, rinsed and drained
- 1/2 tsp cumin, ground
- salt and pepper, freshly ground
- 1 large avocado
- 1 tomato, roma
- 1 tbsp lime juice, fresh
- 1 medium jalapeno pepper, seeded and minced
- 2 tbsp cilantro, fresh; chopped
- 8 eggs, large
- 4 tortillas, flour; warmed (6- or 8-inch)
- 1/2 cup cotija cheese, crumbled
- hot sauce, such as Cholula or El Tapatio, for serving
- Preheat the oven to 200˚F
- In a small saucepan over medium heat, warm 1 tablespoon of the oil. Add the garlic and sauté until softened, about 3 minutes. Add the beans, 1/2 cup water, the cumin, and a big pinch each of salt and pepper. Bring to a simmer, and then reduce the heat to medium-low and cook until the water evaporates and the flavors infuse, about 5 minutes. Taste and adjust the seasoning.
- Meanwhile, dice the avocado and tomato and mix them together in a bowl with 1 tablespoon of olive oil, the lime juice, jalapeño, cilantro, and a big pinch of salt; set aside.
- In a large non-stick skillet over medium heat, warm 2 tablespoons of the oil. Fry 4 of the eggs sunny-side up, seasoning with salt and pepper.
- While the eggs cook, place 1 warm tortilla on each plate. Divide the beans among them, and then top 2 of them with 2 of the fried eggs. Put the plates in the oven to keep warm while you repeat to fry the remaining eggs and top the other tortillas.
- To serve, spoon the avocado salsa over the eggs and beans, and garnish with a sprinkling of cheese. Pass hot sauce at the table, and enjoy.