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. If you're short on time, you can skip this step and use Pico de Gallo powder instead.
Cook the Refried Beans: In a small saucepan over medium heat, warm extra-virgin olive oil. Add the finely chopped white onion and fine-grain sea salt. Cook, stirring occasionally, until the onions soften and turn translucent, approximately 5 minutes.
Add the 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. You can also warm the salsa in a microwave-safe bowl - it may not reduce 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 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 heat. Carefully crack the eggs into the skillet without breaking the yolks. Fry the eggs until the egg whites set and the yolks reach your desired level of firmness. Place the fried eggs on top of the prepared tortillas.
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 or hot sauce. If you've opted for pico de gallo powder instead of making it from scratch, now's the time to sprinkle that on top.
Serve Immediately: Serve the fresh huevos rancheros promptly and experience the delightful fusion of flavours. You can repurpose any leftover beans as a dip for tortilla chips.
Notes: Out of Season Tomatoes: If tomatoes are not in season, consider substituting fresh pico de gallo powder. This seasoning blend mimics the fresh taste of pico de gallo and is a great addition to your disk.
Leftovers: To enjoy your eggs with pico de gallo leftovers later, we recommend storing the 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.
Similar recipes: Love the flavours of Mexico? Try out our Mexican Deviled Eggs.
Huevos Rancheros Casserole
Wondering how to make huevos rancheros for a big group? A huevos rancheros casserole is a baked dish that transforms the classic Mexican breakfast of huevos rancheros into a shareable, family-style format. It captures all the flavors of an authentic huevos rancheros recipe but in a convenient casserole form.
This dish is popular for brunch gatherings or family breakfasts because it can be prepared ahead of time and serves multiple people at once. It offers the same bold flavors as authentic huevos rancheros recipes but in a format that's easier to serve to a group.
It's typically served with additional toppings like pico de gallo powder, sour cream, guacamole, or fresh salsa. We love this huevos rancheros casserole recipe which uses diced avocado and cilantro instead of guacamole. Another time saver!
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