Eggs in Ranchera Sauce

Huevos Rancheros It's easy to please egg fans by serving huevos rancheros, Mexico's world-renowned egg dish. If you make the sauce ahead of time, the dish is easy to manage.

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Ingredients

Makes 4 servings

▢ 2 cups Basic Refried Beans or canned
▢ Ranchera Sauce
▢ 2 tablespoons vegetable oil
▢ 4 corn tortillas
▢ 4 large eggs beaten
▢ ¼ cup crumbled cotija or mild feta cheese
▢ ¼ teaspoon salt or to taste
▢ 1 avocado Hass variety preferred, peeled and sliced

Instructions

Prepare the beans, if making homemade.
Prepare the ranchera sauce.
If made ahead, reheat the beans and put the sauce in a saucepan and bring to a boil.
Remove from the heat, cover, and keep warm.
Heat the oil in a medium nonstick skillet and fry the tortillas briefly, 1 at a time, until soft and hot, about 10 seconds on each side.
Drain on paper towels.
In the same skillet, cook the eggs over medium heat until sunny-side up—with the whites set and opaque and the yolks still soft, about 2 minutes.
Sprinkle lightly with salt.
To assemble, put 1 tortilla on each of 4 plates.
Top each tortilla with 1 egg, and spoon the hot ranchera sauce over each serving.
Sprinkle with crumbled cheese.
Add refried beans and avocado slices to each plate.

Notes & Wine Advice

Serve at once

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Course; Eggs

Cuisine; Mexican