Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
If ever I’m going to use the term “flavor bomb” to describe something in this cookbook, it’s here. This recipe is the answer any time I’m craving a protein-packed and hearty meal to lift my spirits on a day of fasting and abstinence. Traditional Huevos Rancheros are served with sunny-side up eggs, but you can cook your eggs as you see fit. I love making my own Pico de Gallo, but sometimes I just want to grab a ready-made container at the store.
“Faith lifts the soul. Hope supports it. Experience says it must. And Love says let it be!”
– Saint Elizabeth Ann Seton
Ingredients
- 1 Tablespoon olive oil
- 1/2 yellow onion, diced
- 1/2 teaspoon cumin
- 1 15-ounce can Refried beans
- 1/2 teaspoon lime juice
- 4 flour or corn tortillas
- 1/2 cup crumbled queso fresco
- 4 eggs
- Salt & black pepper
- 1 cup store-bought Pico de Gallo
- 1/2 cup chopped fresh cilantro
Instructions
- In a small saucepan over medium heat, warm the olive oil. Add the onions and cumin and sauté for 3 minutes. Add the refried beans, stir well to combine, and cook for 2 minutes.
- Remove the pot from the heat, stir in the lime juice, and set aside.
- In a skillet over medium heat, warm the tortillas, flipping after 30 seconds. Spread the bean mixture over each tortilla and place each one on an individual plate. Sprinkle each with the queso fresco.
- In the same skillet over medium heat, add 1 Tablespoon olive oil. Working with one egg at a time, carefully crack eggs into the skillet. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 4 minutes.
- Top each tortilla with a fried egg, and season with salt and black pepper.
- Spoon 1/4 cup of the Pico de Gallo on each tortilla. Sprinkle 2 Tablespoons of cilantro on top. Serve immediately.
