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Huevos Rancheros

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Prep time 8 mins
Cook time 20 mins
Yield Serves: 4


  • Canola oil, for frying
  • 4 6-inch corn tortillas
  • 1/2 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 14.5-oz. can diced tomatoes
  • 1 tablespoon minced chipotle in adobo sauce
  • Salt and pepper
  • 1/2 cup canned low-sodium refried beans
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 1/4 cup crumbled queso fresco or Cotija
  • 2 tablespoons cilantro leaves
  • 1 avocado, peeled, pitted and sliced

Nutrition Information

  • calories 350
  • fat 22 g
  • satfat 6 g
  • protein 12 g
  • carbohydrate 26 g
  • fiber 8 g
  • cholesterol 231 mg
  • sodium 936 mg

How to Make It

  1. Place a baking sheet in oven; preheat to 250°F. Add 1/4 inch of oil to a skillet; turn to medium-high. Once oil shimmers, fry tortillas individually until golden, turning once. Transfer tortillas to pan in oven.

  2. Pour off all but 1 Tbsp. oil from skillet. Reduce heat to medium; add onion. Sauté until softened, about 3 minutes. Add garlic; sauté 1 minute. Add tomatoes, chipotle and 1/2 tsp. salt and cook, stirring, for 5 minutes. Remove from heat; puree in a blender until smooth. Return to pan.

  3. In a bowl, microwave beans until hot, about 1 1/2 minutes. Melt butter in a second skillet over medium heat. Add eggs; season with salt and pepper. Fry until whites are set, about 3 minutes. Spread beans on tortillas; top with eggs, sauce, cheese, cilantro and avocado.