Prepare Pico de Gallo: In a medium bowl, combine chopped tomatoes, finely chopped white onion, fresh cilantro, lime juice, and fine-grain sea salt. Stir well to combine and set aside for later.
Cook the Refried Beans: In a small saucepan over medium heat, warm extra-virgin olive oil until shimmering. Add finely chopped white onion and fine-grain sea salt. Cook while stirring occasionally until the onions turn translucent and softened, approximately 3 to 6 minutes.
Add ground cumin and cook, stirring constantly, for about 30 seconds until fragrant. Add the drained beans and water. Stir well, cover, and cook for 5 minutes. Reduce heat to low, then remove the lid and use a potato masher or fork to mash at least half of the beans. Continue cooking uncovered, stirring frequently, for an additional 2 to 3 minutes until the mixture thickens.
Remove the saucepan from heat. Stir in freshly ground black pepper and lime juice. Taste and adjust with more salt, pepper, or lime juice if needed. If the beans appear dry, add a small splash of water and stir to combine. Keep covered until ready to serve.
Warm the Salsa: Pour the red salsa into a medium saucepan over medium heat. Bring it to a simmer, stirring occasionally, then lower the heat and keep warm until ready to use.Alternatively, you can warm the salsa in a microwave-safe bowl—it may not condense as much, but it will work!
Warm the Tortillas: Individually warm each tortilla in a small skillet over medium heat, flipping as needed.
Assemble the Dish: Spread a generous layer of the refried bean mixture over each warmed tortilla. Place each tortilla on a separate plate. If using, sprinkle shredded Monterey Jack cheese over the beans.
Fry the Eggs: In the same skillet over medium heat, add 1 teaspoon of olive oil and allow it to shimmer. Carefully crack an egg into the skillet without breaking the yolk. Fry the egg, occasionally tilting and lifting the pan to distribute the oil, until the egg whites set and the yolk reaches your desired level of doneness. Place the fried egg atop a prepared tortilla and repeat the process for the remaining eggs.
Final Touches: Spoon approximately one-fourth of the warmed salsa over each plate, avoiding the egg yolk. Use a slotted spoon or fork to apply the pico de gallo, leaving behind excess tomato juices. Season with freshly ground black pepper and add optional garnishes, such as crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro, and/or hot sauce.
Serve Immediately: Serve the Fresh Huevos Rancheros promptly and experience the delightful fusion of flavours. Any leftover beans can be repurposed as a dip for tortilla chips.
Notes: Out of Season Tomatoes: If tomatoes are not in season, consider substituting pico de gallo with chopped cilantro and avocado slices for a satisfying alternative.
Leftovers: To enjoy the dish over multiple occasions, store individual components separately and fry the tortilla and egg just before serving.
Variation: Experiment with salsa verde and sliced avocado instead of the traditional red salsa and pico de gallo.
Dietary Adjustments: For a gluten-free version, ensure the use of certified gluten-free corn tortillas. To make the dish dairy-free, simply omit the cheese.
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