Okay guys, who doesn’t want a Mexican inspired brekky that begins with a crisp tortilla and then is topped with layers of fresh goods that make every single bite a new adventure?! Exactly, no one.

I love love love Huevos Rancheros and thought I’d give making one at home a go since I typically leaved this delight up to my favorite breakfast joints, and currently, those aren’t open for service due to Covid. So SO sad. I can’t wait to go support all the restaurants I love, but until then, we can bring the same brunch experience into our own kitchens. Enjoy!

Recipe by: The Culinary Nest

MAKES

2 servings

Prep Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

2 flour tortillas

1 cup canola oil, or more if needed

1 (16oz.) can refried beans

2 tablespoons extra virgin olive oil

1/2 cup red pepper, diced

1/2 cup green pepper, diced

1/4 cup white onion, diced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

Cooking Spray

Salt & Pepper for seasoning

Toppings: fresh salsa, avocado, picked jalapeño, cotija cheese, cilantro, hot sauce

METHOD

1. In a medium sized sauté pan (you want it to just be bigger in diameter than your tortilla shells) over medium high heat, add the canola oil. You want enough oil to fill about 1/2” on the bottom of the pan, add more if needed. Heat until about 325˚F or until the edge of the tortilla shells bubbles and sizzles when it touches the oil. Add one shell and fry for about 1-2 minutes per side, or until golden brown. If large bubbles appear, use your tongs to try to break them to keep the tortilla flattened, some little bubbles are okay! Set this shell aside on a plate, and repeat with the second shell. Set aside and remove oil from heat once finished.

2. In another small pot over medium low heat, add your refried beans and heat through, stirring occasionally. Turn these down to a high simmer once they are heated through until ready to use.

3. In another medium sauce pan, add 2 tablespoons of olive oil over medium low heat and add the onion, peppers, cumin, chili powder, garlic powder, salt & pepper, stir well. Sauté for 5-8 minutes until the onions and peppers are softened.

4. In another small non-stick pan, heat over medium low heat. Once heated, spray with cooking spray (or you can use olive oil or butter to coat the bottom) and fry your eggs until over-medium for a runny yoke but firm whites.

5. Time to layer! Start with one of the crisped tortilla shells (and repeat these same steps on both). Using a large spoon, layer the shell with the refried beans, covering the surface liberally. Next, layer on half of the sautéed onions & peppers and top with one of the fried eggs. Next, add all your other toppings such as fresh salsa, sliced avocado, cotija cheese, pickled jalapeños and cilantro. For some spice, add your favorite hot sauce! Mine is El Yucateco Salsa Picante Verde (you can purchase this sauce here).