Huevos Rancheros Video – scroll down for recipe
I know you know I love tacos, but what maybe you did not know is that I also love tostadas which are like tacos, but flat and hard to eat. Or flat and FUN to eat if you want to think positively about it, which I do. This thing I have for tostadas is the reason I totally love huevos rancheros, or BREAKFAST TOSTADAS, which is what these would be called if they served them at Taco Bell. Then a year later they would be revamped into BREAKFAST DORITOS TOSTADAS, where the tostada would be replaced by a giant, flat, round Doritos Nacho Xplosion, and then six months later everyone in America would be dead when their hearts turn into cheese and xplode.
That is why you should really learn to make your own breakfast tostadas, just in case the future is a darker, more Doritos-filled place than we can imagine.
Peep this recipe for refried beans or pop a can of em.
Huevos rancheros recipe – printablePrint
Breakfast tostadas with eggs, beans, and salsa!
- Yield: 2-4 1x
- 1 teaspoon oil
- 1/4 cup finely chopped onion
- 1 jalapeno, chopped (and seeded if you like)
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 2 cups chopped tomatoes (fresh or canned)
- Salt and pepper to taste
- 1–2 teaspoons butter
- 2–4 eggs
- 2–4 corn tortillas
- Refried beans and cilantro for serving
- Optional: cheese, avocado,
- Toast the corn tortillas under the broiler on low heat for 1-2 minutes on each side until crisp, or bake in the oven at 350 for 5-10 minutes until crisp. Set aside.
- Heat the oil in a skillet large enough to hold however many eggs you want.
- Saute the onion, jalapeno, and garlic for a few minutes to soften.
- Add the cumin and fry 30 more seconds.
- Add the tomatoes and some salt and pepper.
- Cover the skillet and reduce heat to medium-low. Simmer 5 minutes until the tomatoes are soft. You may need to add a couple tablespoons of water to make a sauce if your tomatoes were not very juicy.
- Remove the lid and make a little well or hole in the sauce for each egg you are cooking.
- Drop a half-teaspoon of butter in each well and then crack an egg into each.
- Reduce the heat to low and cover the pan. Cook the eggs for 5 minutes or until done to your liking. If you’d like the yolks well-done, pop the pan under the broiler for a minute.
- Spread about 1/4-1/3 cup refried beans on each tostada, then top with an egg and some of the sauce.
- Sprinkle with cilantro and cheese if you want.
Shortcut: substitute 2 cups premade salsa for the vegetables.