Huevos Rancheros

By carvalhohm

Huevos rancheros my way is all about speed (without sacrificing flavor), because frankly, in the morning, I’m hungry and I don’t want to wait all that long for breakfast.

Ingredients

• 2 handfuls tortilla chips
• 1 ripe avocado
• 2 teaspoons red onion, minced
• 1 1/2 teaspoons lime juice
• 1 teaspoon jalapeno, minced
• Salt and pepper
• 1/2 cup tomato, chopped (season with salt and pepper)
• 1 cup pinto or black beans, canned is ok
• 2 eggs
• 2 tablespoons Mexican crumbling cheese, like queso fresco or cotija, or pepper Jack
• 1 tablespoon olive oil
• Chopped parsley or cilantro, for garnish (optional)

Preparation

Step 1

Start by setting down one layer of tortilla chips down on the plate.

Mash the avocado with the red onion, lime juice, and jalapeno. Season to taste with salt and pepper (avocado tends to need a fair amount of salt). Spread it over the chips.

For the 1/2 cup of chopped tomatoes, you want to end up with almost a salsa consistency. Season it with salt and pepper, and sprinkle over the guacamole.

Mash up the beans and season with pepper (they should already be salted). Sprinkle over the cheese.

To fry the eggs, heat up a nonstick skillet over medium heat. When the pan is hot, add the oil and crack each egg into the pan (if your pan is hot enough, the white should set immediately so the yolk stays centered). If the whites aren't setting quickly enough on top, cover the pan with a lid so the top cooks a little bit, but make sure not to overcook the egg yolk.

Set your egg on top of each plate and enjoy!