Huevos Rancheros with Avocado Salsa

Course Breakfasts
Difficulty Moderate
Pulse Type Beans
Nutrition 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings


  • 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


  1. Preheat the oven to 200˚F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.