It's safe to say that huevos rancheros is a favorite breakfast dish of both Sarah and I when we go out to eat. Lately though it's become a favorite week night dinner in our house. Perhaps a little less than a traditional version of it, it's super easy (and delicious) to make.
So for a while we had been making it on corn tortillas, which is how it's typically made, but we find that while we don't always have corn tortillas around we almost always have flour tortillas in the house, and it works out equally as yummy either way. I spread refried beans on one half of the tortilla and fold it in half (if using corn tortillas, since they're typically smaller, I use two tortillas and spread the beans in between them).
Heat one side on the stove over a medium (I put our knob to 6) heat.
Once it's flipped over put some salsa on top and next to it. (I usually put one spoonful on it and two next to it and spread them out). Then you want to quickly crack two eggs into the salsa being careful not to break the yolk. I tried for a long time to get the eggs to sit on top of the tortilla and not slide off, but found that the whites didn't cook quite enough (really for Sarah's liking, I'm a little less picky about having some stray runny whites) so usually just crack it on the tortilla now near the edge and let it slide off so that there a some amount of whites over most of the pan.
As soon as the eggs are in cover it with a glass lid. It'll get steamy and hard to see pretty quick, but you'll want to leave it on there until it almost looks like the yolks have turned pinkish when looking through the lid, but really it's just that the whites over the yolk have cooked.
Carefully remove them as soon as they're done cooking from the pan and put them on a plate so that you still have ooey gooey runny yolks, yummmmmm. Toss some shredded cheese on.
And serve with some avocado and sour cream. Seriously, the best. See you next Tuesday!
