Huevos Rancheros

Ingredients

Instructions

1. 1

   Heat 1 tablespoon oil in a medium skillet over medium heat. Add diced onion and sauté 4-5 minutes, stirring occasionally, until soft and translucent. Add garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.

2. 2

   Add canned tomatoes (with their juices) and minced chipotle in adobo. Stir to combine. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

3. 3

   Carefully transfer the hot sauce to a blender. Let cool 2 minutes with the lid vented (or use an immersion blender in the pot). Blend until smooth, about 30 seconds. Season with salt to taste. Return to the skillet and keep warm over low heat.

4. 4

   Heat a dry skillet over medium-high heat. Warm each tortilla 20-30 seconds per side until soft and pliable with a few light brown spots. Stack and wrap in a clean towel to keep warm.

5. 5

   In a non-stick skillet, heat 1 tablespoon oil over medium heat until shimmering. Crack eggs into the pan (2 at a time if needed). Fry 2-3 minutes until the whites are set and opaque but the yolks are still runny. For firmer yolks, cover the pan for the last 30 seconds.

6. 6

   Place 1-2 warm tortillas on each plate. Spoon black beans over the tortillas, spreading evenly. Place a fried egg on top of the beans. Ladle warm salsa around and over the egg, leaving the yolk visible.

7. 7

   Garnish with sliced avocado, fresh cilantro leaves, and crumbled cotija cheese. Serve immediately while eggs are warm.