Eggs Rancheros is easy to make at home. The combination of fresh flavors is always a crowd pleaser for brunch or breakfast.
One of my top travel memories is the amazing breakfast at Posada de Angel in Antigua, Guatemala. At the hotel they make incredible black beans that are a smooth puree not clumpy. But their breakfast of Eggs Rancheros is divine. I may have had it every day while staying there more than once.
This morning when checking out the pantry and fridge I had a sudden craving for something more than an egg on wheat toast. (my regular go-to during the week). Voila, Eggs Rancheros (also known as rancher’s eggs) for the blog! I hope you enjoy this easy meal as much as my husband, Scott and I did today.
- 1 Can of black beans
- 1 Ripe Haas avocado
- 1 Flour tortilla per person (6-8″ size is best)
- 1-2 Eggs (per person)
- Fresh salsa (recipe here)
- Feta or Mexican Cotija cheese crumbled
- Cilantro for garnish
- Pickled red onions for garnish
- Hot sauce
This recipe comes together quick so I suggest you prep everything ahead. Drain and rinse the black beans, adding to a small sauce pan with a tiny bit of water to heat. Once heated, mash the beans with a fork. If you want to be fancy puree in a food processor. Slice a few pieces of the feta or cotija cheese so you can crumble on top before serving. Wash a handful of cilantro and give a rough chop. Slice your avocado.
Heat 2 fry pans over medium heat. Spray each with olive or canola oil spray. In one pan add your flour tortilla to warm. In the other crack 1-2 eggs at time for sunny side up and cook until firm – sprinkle with salt & pepper. When the tortilla appears softened, flip to the other side and move to a plate for assembly – repeat for each guest.
To assemble each dish: Using 1 tortilla as a base spread a layer of black beans on the tortilla and place your cooked egg on top. Top with salsa, crumbled cheese, cilantro, pickled red onion and a few dashes of hot sauce. Serve immediately.
If you are looking for a recipe with more how to than my quick version above, I love the one by Cookie & Kate.