This Latin breakfast eaten all throughout the Americas is a regional favorite. Tortillas, eggs and salsa are a great way to start the day without feeling too weighed down. Huevos Rancheros is a dish that has many varieties, so here is my take on the classic favorite. Feel free to adjust it to how you like! That’s the magic behind simple, classic recipes.

Huevos Rancheros

Ingredients:

– 2 Corn Tortillas – Salsa

– 2 Eggs – Cilantro

– 1 can Black Beans – 1 Diced Roma Tomato

– Shredded Lettuce – Vegetable Oil (for cooking)

– Sour Cream

Directions

Heat vegetable oil in a pan on medium heat, covering the bottom of the pan with about a quarter inch of oil. Cook eggs in a separate pan as desired. (The photo shows poached eggs, but fried or scrambled is just as good!) Set aside but make sure they stay warm while you set a corn tortilla into the heated oil and let fry for about a minute on each side, or until brown and crispy. Remove tortillas and set on paper towels to let the oil drain.

Once tortillas and eggs are done, place a small pile of heated black beans (just throw them in the microwave covered) on your plate, set a fried tortilla on top of the black bean pile, followed by more black beans on top of the tortilla. Follow with shredded lettuce, egg(s), tomatoes, salsa mixed with sour cream, and a fresh pile of cilantro. Viola! Huevos Rancheros on a budget. Enjoy.