Huevos rancheros is our go-to brunch order for a few reasons. We love a plate of huevos for its lavish layers of flavor and texture — it manages to be chewy, corny, creamy, soft, crunchy, cheesy, spicy, bright, and juicy in a very compact space. It feels a little over the top, and it’s full of bean-and-cheese comfort, but somehow it doesn’t bog down in your belly and demand an afternoon nap like so many pancakes and meaty hashes we could mention. With huevos, you can have brunch and a day too.
This huevos rancheros recipe is all those things. We heat the tortillas on a dry pan, so they’re soft and toasty, the perfect base for a buttery fried egg. Next comes a pile of light, punchy black beans we’ve doctored up with cumin, lime, and cilantro. And then a bright, juicy pico de gallo for heat — and all the salty Cotija and creamy avocado your heart desires. That’s the benefit of DIY huevos: you can have it your way.
This quick, simple recipe is awesome for a socially distanced family brunch — you can easily double the pico de gallo, beans, and tortillas to feed more people. For a sweet note, we sometimes add a loaf or two of breakfast bread from the Gelson’s Kitchen, and of course, a bottle of Prosecco will never go amiss.
Our tip: For the meal-preppers in the crowd, huevos rancheros makes an amazing dinner. Prep the beans and the salsa, and all you have to do is toast a couple of tortillas and fry an egg. Breakfast for dinner? Sign us up.
3 Roma tomatoes, seeded and diced
5 Tbsp red onion, finely chopped, divided
½ serrano pepper, finely chopped
5 garlic cloves, minced, divided
3 Tbsp lime juice, divided
¼ cup roughly chopped Gelson’s organic cilantro, divided, plus more for garnish
Kosher salt, to taste
2 tsp olive oil
1 tsp cumin
1 15-oz can black beans, rinsed and drained
8 corn tortillas
4 Tbsp unsalted butter
8 large Gelson’s eggs
Black pepper, to taste
Avocados, sliced, for garnish
Cotija cheese, crumbled, for garnish
Hot sauce, for garnish
To make the pico de gallo: In a small bowl, combine the tomatoes, 2 tablespoons of the red onion, serrano pepper, 1 garlic clove, 2 tablespoons of the lime juice, and 2 tablespoons of the cilantro. Season with salt and set aside.
To make the black beans: Heat the olive oil in a small pot over medium heat. Add the remaining red onion and garlic, and cook until softened, 3 to 5 minutes.
Add the cumin and black beans and stir until hot, about 2 minutes. Take the pot off the heat, and add the remaining cilantro and lime juice. Stir until well mixed. Set aside.
To warm the tortillas: Heat a small, nonstick skillet over high heat. Once the pan is hot, add a tortilla. Toast each tortilla on both sides until the edges start to brown, about 30 seconds for each side.
To make the eggs: In the same skillet, heat 1 tablespoon of the butter over medium heat. Once the butter has melted, crack 2 eggs into the pan. Season with salt and pepper. Fry sunny-side up, basting with butter and cooking until the edges are browned, the whites are set, and the yolk is jiggly, about 3 minutes. Repeat until all of the eggs are cooked.
For assembly: Place 2 toasted tortillas on each plate and top them with 2 fried eggs. Spoon the black beans and pico de gallo to the side of the eggs, and garnish with avocado, Cotija, hot sauce and cilantro.