Huevos Rancheros
Servings 2
Equipment
- Baking Sheet To bake tostada shells
- Small skillet
Ingredients
- 2 corn tortillas charred lightly over a gas flame or cooked into crispy tostada shells
- 2 tsp butter
- 2 eggs
- Sea salt and freshly cracked black pepper to taste
- Spicy pinto beans warmed
- Salsa warmed
- Cheddar cheese shredded
- Fresh cilantro chopped
Instructions
- For soft tortillas, cook them over a gas flame for a few seconds to become slightly charred and pliable. You can also cook them in a dry skillet over medium-high heat for a few minutes on each side.
- For crispy tostada shells, heat some vegetable oil in a large skillet and cook the tortillas for 4-5 minutes on each side until crispy. You can also brush them with oil and bake them on a baking sheet in the oven at 350 degrees for 10 minutes.
- Cook the eggs by heating the butter in a small skillet over medium heat. Crack the eggs into the skillet and cook until the whites are no longer transparent.
- Add 1 tablespoon of water to the pan and cover with a lid. Cook for about 1 minute, or until the whites are cooked and the yolk is clouded over, but still soft. Season with sea salt and freshly cracked black pepper to taste. Side Note: Don't overcook or the yolk will be hard.
- Prepare the huevos rancheros by layering the tortilla with some warmed pinto beans and a sprinkle of cheddar cheese.
- Spread warm salsa over the cheese, then top it with the egg and a bit more warm salsa and cheese. Garnish with cilantro leaves.
- Serve immediately and enjoy.