Huevos Rancheros

Ready to spice up your breakfast game? This dish is like a flavor piñata – crack it open and out pops zesty pico de gallo, creamy beans, and the perfect fried egg. Don’t worry if your Spanish is rusty; the only phrase you need is “¡Delicioso!” Easy to make and impossible to resist, it’s the breakfast that’ll have you saying “Buenos días” with a grin!

Cooking Tip

Top with avocado if desired. This is a great dish for either breakfast or dinner!

Yield6 servings

Serving size1 ranchero

Dietary preferencesGluten Free

Ingredients

Pico de Gallo

1 large tomato, diced
1/2 medium onion, diced and divided
1/4 cup cilantro, chopped
1 small lime
1/2 tbsp. olive oil
1 clove garlic, minced
1 medium jalapeno
1 (15 oz.) can black beans, drained
1/2 tsp. cumin
Pinch of salt
6 small corn tortillas
6 large eggs
1 1/2 cup shredded cheese

Directions

Make the pico de gallo: Combine the tomato, 1/4 of the onion, and cilantro in a bowl. Squeeze the juice from half the lime over top. Stir to combine and season with salt. Set aside.
Finely dice the other 1/4 onion and the jalapeno. Cook onion, jalapeno and minced garlic in oil over medium heat until softened (2 minutes).
Add beans, season with cumin and salt and let cook while you prepare the rest of the meal.
Heat a skillet over medium heat. Add a corn tortilla and toast on both sides. Repeat with remaining tortillas.
Add oil to already hot skillet and fry eggs.
Top the hot tortillas with 1/4 cup shredded cheese. Add seasoned beans, a cooked egg and some pico de gallo.

Nutrition facts (per serving)

380Calories

22 Total Fat (g)

10Saturated Fat (g)

560Sodium (mg)

26Carbs (g)

7 Dietary Fiber (g)

21Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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