• Antoinette

Start your Breakfast off Right!

Delicious Huevos Rancheros


For the Pico de Gallo

1 large tomato, chopped

1 small white onion, finely chopped

1/4 cup finely chopped fresh cilantro

Freshly squeezed juice from small lime

Sea salt and freshly ground black pepper

For the Beans

1 can refried beans

1/2 lime, freshly squeezed

1/2 tsp. Cayenne pepper

1/2 tsp. Cumin

Sea Salt and freshly ground black pepper

Ingredients for Everything Else

2 small tortillas

1/2 cup of your favorite red salsa

1 tbsp. Olive oil

2 tbsp. Butter

4 eggs

1/2 cup shredded Mexican cheese blend

1/2 cup crumbled feta or Cotija cheese

Freshly ground black pepper

Optional garnishes sliced avocado, hot sauce or cilantro


For Pico de Gallo

In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine and set aside.

Instructions for Beans

In a small saucepan over medium heat, add the refried beans from can. Mash up using wooden spoon. Add the lime juice, cayenne pepper, cumin, salt and pepper and stir. Continue cooking, stirring occasionally until warm.

Instructions for Everything Else

Place the salsa in small bowl and warm in microwave.

In large skillet heat olive oil and butter. Crack eggs and cook sunny side up.

In a skillet over medium heat, warm each tortilla individually, flipping as necessary.


Spread the black bean mixture over each warmed tortilla. Sprinkle Mexican cheese over the tortillas. Place 2 fried eggs on each tortilla. Spoon some salsa across the top. Next, spoon the fresh Pico de Gallo over the salsa. Add some feta cheese and more freshly ground pepper.

Enjoy! 😉

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