Huevos Rancheros with Salsa Fresca
- 1 medium yellow onion dived, divided
- 2 medium tomatoes diced
- handful cilantro chopped, plus more for garnishing
- juice from 2 limes
- sea salt
- 2 tbsp extra virgin olive oil divided
- 1/2 tsp cumin seeds or ground cumin
- 1/4 tsp smoked paprika (optional)
- 1 15 oz can black beans drained
- 4 The Farmer's Hen large eggs
- 4 corn tortillas
- crumbled Cotija cheese for serving (or use feta and/or Monterey Jack)
- 1 ripe avacado sliced or cubed, for serving
- hot sauce for serving
- Make the salsa fresca. In a medium bowl, combine about ¼ of the diced onion with the tomatoes, cilantro, juice from 1 lime, and a pinch of salt. Mix and set aside until ready to serve.
- Make the refried beans. Heat a medium skillet over medium heat. Add 1 tablespoon of oil, the rest of the onion, cumin, paprika, if using, and a pinch of salt. Saute for 7 minutes, until the onion is translucent and the cumin is fragrant. Add the beans and another pinch of salt, stir around to warm up the beans. Start mashing the beans with a potato masher or fork, adding small splashes of water if the beans appear too dry. Once mashed to your preferred consistency, turn off the heat and mix in the juice of 1 remaining lime. Taste for salt and adjust if needed.
- Heat a large non-stick skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Crack the eggs into the pan and cook until the whites are set, and the yolks are how you prefer them.
- Meanwhile, heat the tortillas right over the open flame of your burner, using tongs to flip, until warmed through and slightly charred in parts. Keep wrapped in a kitchen towel until ready to serve. If you don’t have a gas burner, use a hot dry skillet to warm the tortillas. To serve, spread the refried beans over the tortillas, top each one with an egg, a sprinkle of cheese, salsa fresca, avocado, and hot sauce. Enjoy right away.
These huevos rancheros make for the ultimate, nourishing breakfast, complete with homemade refried beans and a vibrant salsa fresca. Making fresh salsa takes very little time, and the resulting, bright flavors are so worth the little bit of extra effort.