Mexican Huevos Rancheros

Ingredients

• 6 piece6 corn tortillas
• 6 piece6 large eggs
• 355 ml1 1/2 cups ranchero salsa (tomato-based) — store-bought or homemade tomato-chile salsa
• 260 g1 1/2 cups cooked black beans, warmed — drained and rinsed if canned
• 110 g3/4 cup crumbled queso fresco
• 3 tbsp3 tbsp vegetable oil, divided — for frying tortillas and eggs
• 40 g1/4 cup chopped white onion
• 2 tbsp2 tbsp chopped cilantro, for garnish — leaves only
• 1 piece1 avocado, sliced — optional garnish
• somesalt to taste
• 1 piece1 lime, cut into wedges — for serving

Steps

1. 1Warm the black beans in a small saucepan over low heat, mashing lightly with a fork; season with salt and keep warm.prep-ahead
2. 2Heat the ranchero salsa in a small saucepan over low heat until simmering; keep warm.prep-ahead
3. 3Heat 2 tablespoons of oil in a large skillet over medium heat. Fry the tortillas one at a time for about 30-45 seconds per side until lightly crisp but still pliable; drain on paper towels.
4. 4Add remaining 1 tablespoon oil to the skillet. Crack in the eggs and fry over medium-low heat until whites are fully set and yolks reach at least 160°F (well-cooked) or to your preferred doneness with whites fully cooked, about 3-4 minutes.
5. 5Place two tortillas on each plate, slightly overlapping.
6. 6Spoon warm black beans over the tortillas, then top each with two fried eggs.
7. 7Ladle warm ranchero salsa generously over the eggs.
8. 8Sprinkle with crumbled queso fresco, chopped onion, and cilantro.
9. 9Garnish with avocado slices and serve immediately with lime wedges.