📝 About This Recipe
Transport your senses to a rustic Mexican hacienda with this quintessential 'rancher's eggs' breakfast. This dish features perfectly fried eggs nestled atop lightly crisped corn tortillas, all smothered in a vibrant, homemade tomato-chili sauce and creamy black beans. It is a harmonious balance of smoky heat, rich yolk, and refreshing garnishes that defines the ultimate morning comfort food.
🥗 Ingredients
The Ranchero Sauce
- 4 large Roma tomatoes (halved)
- 1/2 piece White onion (roughly chopped)
- 1 piece Jalapeño (seeded for less heat)
- 3 cloves Garlic (peeled)
- 1/2 cup Vegetable broth
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1/2 teaspoon Salt (to taste)
The Base and Eggs
- 8 pieces Corn tortillas (6-inch size)
- 8 pieces Large eggs (farm fresh if possible)
- 1 can Black beans (15oz, warmed and seasoned)
- 1/4 cup Vegetable oil (for frying)
- 1 tablespoon Butter (for the eggs)
Garnish and Finish
- 1/2 cup Cotija cheese (crumbled)
- 1 large Avocado (sliced or cubed)
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 pieces Radishes (thinly sliced for crunch)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Preheat your broiler. Place the halved tomatoes, onion, jalapeño, and garlic on a baking sheet and broil for 5-7 minutes until the skins are charred and blistered.
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2
Transfer the charred vegetables (and any juices) into a blender. Pulse until you have a chunky-smooth consistency.
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3
Heat a tablespoon of oil in a saucepan over medium heat. Pour in the blended salsa, add the vegetable broth and oregano, and simmer for 10-12 minutes until thickened. Season with salt.
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4
While the sauce simmers, heat the black beans in a small pot. Mash a few of them with a fork to create a creamier texture, and keep warm.
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5
In a heavy skillet, heat about 2 tablespoons of oil over medium-high heat. Fry each tortilla for about 30 seconds per side until slightly crisp but still pliable. Drain on paper towels.
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6
In a separate non-stick skillet, melt the butter over medium heat. Crack the eggs into the pan, being careful not to break the yolks.
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7
Fry the eggs 'sunny side up' for 2-3 minutes until the whites are set but the yolks remain runny. Season with a pinch of salt and pepper.
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8
To assemble, place two warm tortillas on each plate. Spread a generous layer of warm black beans over the tortillas.
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9
Carefully place one fried egg on top of each bean-covered tortilla.
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10
Ladle the warm ranchero sauce over the eggs, leaving the golden yolks partially visible for a beautiful presentation.
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11
Top with crumbled Cotija cheese, avocado slices, radish rounds, and a flourish of fresh cilantro.
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12
Serve immediately with a lime wedge on the side for a bright, acidic finish.
💡 Chef's Tips
Always use corn tortillas rather than flour for an authentic texture and flavor profile. If the sauce is too acidic, add a tiny pinch of sugar to balance the roasted tomatoes. To keep the first tortillas warm while you fry the rest, place them in a 200°F (95°C) oven. Don't skip the step of frying the tortillas; this 'passes them through the oil' to prevent them from becoming soggy under the sauce. For a spicier kick, leave the seeds in the jalapeño or add a chipotle pepper in adobo to the blender.
🍽️ Serving Suggestions
Pair with a steaming cup of Cafe de Olla (spiced Mexican coffee) for a traditional start. Serve alongside a side of Mexican red rice for a more filling brunch. A chilled glass of Hibiscus tea (Jamaica) cuts through the richness of the egg yolks perfectly. Add a side of spicy chorizo or crispy bacon for extra protein. Offer extra hot sauce and Mexican crema at the table for guests to customize their heat levels.