This Huevos Rancheros Recipe Will Undo Last Night's Mistakes in 22 Minutes
Yields: 2 servings
Cook time: 1 minute
Prep time: 9 minutes
Total time: 10 minutes
Ingredients
1 cup salsa (from the jar, of course)
Vegetable oil for frying
4 smallish corn tortillas
4 eggs
½ cup shredded Monterey Jack
2 tablespoons green onions, chopped
3 tablespoons Cotija cheese, crumbled
1 tablespoons chopped fresh cilantro
½ cup refried beans
Directions
Take a deep breath. It’s tempting to roll back in bed, but your guts need some TLC, and these steps are so simple.
Start by placing 4 dinner plates in the oven and preheat to 200°. Next, turn up the heat; warm the salsa in a small covered saucepan over low heat.
Fill a large frying pan with ½-inch oil and heat over medium heat. Dunk the handle of a wooden spoon into the pan. If the oil bubbles, it’s ready for frying. (Feel free to use finger for test this, too!) Remove plates from oven. Fry each tortilla for 2 seconds per side—add an extra second if you like ‘em burnt. Drain against side of pan, then overlap 2 tortillas on each warm plate. Pop in the oven to keep warm.
Reduce heat to medium low. Using the same skillet, cook 4 eggs and gently spoon oil over yolks to set them. Fry 2 minutes for firm whites and runny yolks.
Spoon 3 tablespoons fiery hot salsa onto each plate of tortillas. Slide 2 eggs onto each plate and top with another 3 tablespoons salsa.
Keep warm in oven while frying and plating remaining 4 eggs. (You may have to increase the heat for the second batch.)
When done, sprinkle eggs with copious amounts of jack cheese, green onions, cotija, and oregano. Spoon beans alongside and top with more jack cheese, please!
