Fried eggs on warm corn tortillas topped with pickled onions, cilantro, avocado, and a squeeze of lime juice—what could be better?
If you feel compelled to eat fried eggs for dinner these days, we applaud and encourage you. Huevos rancheros can and should be enjoyed at any hour, with tangy pickled onions, a runny fried egg, fresh avocado, and cilantro garnish.
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 large eggs, fried sunny side up
- 1 can of black beans, drained, rinsed, and lightly mashed with a fork
- 4 6-inch corn tortillas
- 2 cloves of garlic, minced
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
- Cilantro for garnish
For the pickled onions:
- 1 medium red onion, thinly sliced
- 1/4 cup of apple cider vinegar
- 1/4 cup of red wine vinegar
- 1/2 of teaspoon salt
- 1-2 teaspoons of agave(substitute for sugar or honey)
To quickly pickle your onions, start by simmer the vinegars in a pan. Add salt and agave (or your sweetener of choice). Next, add your onions and let them cool. Pour the mixture into a glass container and stick it in the refrigerator until thoroughly chilled. They’ll keep in the fridge for up to a month!
Add black beans to a pan with the garlic, 1/2 cup of water, a pinch of salt, and dashes of cumin and paprika for an extra kick. Cook over low heat until the beans are warm.
For a nice char on your tortillas, skip the pan and place them directly over a large gas burner set to the lowest possible heat. Let the tortilla sit for about 45 seconds, checking underneath it with tongs to monitor the char closely. Flip and repeat on the other side of the tortilla until it's crispy.
Note: If you don’t have a gas stove, broil your tortillas in the oven for about a minute and a half on both sides.
Now, let’s assemble. Spread your black beans over the crispy, charred tortillas. Then, add your fried egg. Top eggs with pickled onions, cilantro, avocado slices, a squeeze of lime juice, and a pinch of salt and pepper or a dash of your favorite hot sauce.