After a few attempts, I am finally quite pleased with my recipe for huevos rancheros. Simply put, huevos rancheros are eggs cooked in a country or ranch style. The eggs are usually fried or poached and served with a spicy tomato sauce and a fried corn tortilla, with vegetables and cheese. All I know is that they are awesome and are perfect for a weekend brunch or even a meatless dinner.

I make my own pico de gallo (click here for Kel’s Café easy recipe), but you can buy it already prepared if desired.

You can also buy refried black beans if you want, but I personally like the texture and taste of using seasoned black beans instead. Finally, you can substitute salsa for the Rotel diced tomatoes, and I really don’t have a preference in this case.

Ingredients (Serves 4)

• Fresh pico de gallo
• 1 can (10 oz.) Rotel’s diced tomatoes with lime juice and cilantro
• 1 can (15.5 oz.) seasoned black beans, drained and rinsed (I used Bush’s Best)
• 1 can (4 oz.) diced green chiles
• Hot sauce, to taste (I used Texas Pete’s chipotle)
• Sea salt, to taste
• Ground pepper, to taste
• 1-2 tablespoons vegetable oil
• 4 corn tortillas
• Butter (not pictured)
• 4-8 large eggs (depends if you want one or two eggs per tortilla)
• 1 large avocado, diced
• 4-5 spring onions, diced small (use green and white parts)
• Crumbled feta cheese, to taste
• Fresh cilantro to taste

Preparation

Prepare the pico de gallo and refrigerate until ready to use.

Heat the diced tomatoes in a medium sauce pan.

Place the black beans and green chiles in a medium sauce pan and season with hot sauce, salt and pepper. Slightly smash them with a potato masher. Heat until warm.

In a large skillet, heat part of the oil and fry the tortillas, adding more oil if necessary.

Heat some butter in a skillet and fry the eggs. While they are cooking, place some of the diced tomatoes on a plate, followed by a tortilla, some of the black bean mixture and then the fresh pico de gallo.

Place an egg or two on top on the pico de gallo.

Season with salt and pepper and garnish with avocado, spring onions, feta and cilantro.

Dig in!

I love, love, love these, but when I’d rather go out for brunch instead of cooking, this is a must have at Irregardless Café — they are delicious, especially with a bloody Mary or mimosa, as shown below.

Bon appétit!

Eat, drink and be merry!

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