It is better know as Huevos rancheros, which originated on Mexican ranches in the 16th century. The cowhands and farmers needed a simple, hearty meat. There are many regional variations both in Mexico and U.S.
Serves 4
~Use organic ingredients as much as possible~
1 cup (240 ml) each: cooked refried or pinto beans and salsa
olive or avocado oil
4 corn tortillas
4 fried eggs
1 avocado, sliced
sliced onions and garlic
(dairy-free) cheese, Mexican cotija or queso fresco, feta, Parmesan, Pecorino Romano, or Monterey Jack
cilantro or parsley
lime juice
optional: add "heat" to the eggs:
1 cup (240 ml) pico de gallo salsa
1 jalapeño, seeded and sliced
hot sauce
roasted green chile
uno 1. Cook each tortilla on a skillet.
uno 1. Cook each tortilla on a skillet.
dos 2. Fry the eggs.
tres 3. Place each tortilla on a plate, top with beans and salsa.
cuatro 4. Add a fried egg and the other ingredients.
cinco 5. Garnish with cilantro/parsley.
¡Buen Provecho!
Are you interested in more Hispanic dishes? https://veggiefernandezs.blogspot.com/search/label/Hispanic
or breakfast meals? https://veggiefernandezs.blogspot.com/search/label/breakfast
