Breakfast, lunch, brunch, dinner? This dish checks all of the boxes. Poke into the delicate, over easy egg to watch all of the colors mesh together. The crunch from the corn tortilla is accompanied by the softness of the black beans, avocados, eggs & tomatoes. Topped with Queso Fresco, this meal is served with perfection and is ready for any occasion.
Ingredients
2 Large Eggs
1 Cup Black Beans
1/3 Cup Onion
1/3 Cup Roma Tomato
1/3 Cup Chopped Cilantro
½ cup Olive oil
Garlic Powder
Salt
½ Sliced Acovado
2- 6” Corn Tortillas
1/3 Cup Queso Fresco
Mexican Crema Topping
Directions
- Dice onion, tomato and chop cilantro.
- In a pan heat half of the oil sauté onion, tomato and cilantro then add the beans.
- Add salt and garlic powder to taste.
- When it comes to a boil cut heat off. In a separate pan, add remaining oil.
- Fry the tortillas in the oil, remove and Crack eggs into skillet and cook to desired firmness.
- To assemble huevos rancheros: Place tortillas on serving plates. Top each tortilla with black bean, add egg, salsa of choice, sliced avocado, queso fresco and crema.
