Easy Huevos Rancheros
Store-bought salsa and canned refried beans speed up the preparation of this dish, which we think can be served any time of day! You can scramble the eggs for this recipe if you don't like them over-easy.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
2 cups store-bought red salsa
Vegetable oil for frying
8 small corn tortillas
1 cup coarsely shredded jack cheese, plus extra for sprinkling on beans
1/4 cup chopped green onions
3 tablespoons grated cotija or feta cheese
2 tablespoons chopped fresh cilantro
1 large avocado, cut into chunks
2 cans (15 oz. each) refried beans, heated
Put 4 heavy dinner plates in oven and preheat to 200°. Heat salsa in a small saucepan over low heat, covered.
Fill a large frying pan with 1/2 inch oil and heat over medium heat until the handle of a wooden spoon bubbles when you stand it in the oil. Remove plates from oven. Using tongs, fry each tortilla 2 seconds per side. Drain against side of pan, then overlap 2 tortillas on each warm plate. Put in oven to keep warm.
Reduce heat to medium low. Cook 4 eggs, gently spooning oil over yolks to set them, 2 minutes for firm whites and runny yolks.
Spoon about 3 tablespoons warm salsa onto each plate of tortillas. Using a slotted spatula or spoon, transfer 2 eggs to each plate, draining against side of pan first, and top with another 3 tbsp. salsa. Keep warm in oven while frying and plating remaining 4 eggs.
Sprinkle eggs with jack cheese, then green onions, cotija or feta, and cilantro. Spoon beans alongside and top with jack cheese. Garnish with avocado.