Fresh Huevos Rancheros

4 servings

Fried eggs served over black bean–topped tortillas with warm salsa and fresh pico de gallo.

prepPreheat a small skillet over medium heat for warming tortillas
2 medium ripe tomatoes, chopped (about 1½ cups)	Combine tomatoes, onion, cilantro, lime & salt					Top each tortilla with fried egg, salsa & pico de gallo	Garnish with pepper & optional toppings, serve immediately
¼ cup finely chopped white onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice (about 1 medium lime)
¼ teaspoon fine-grain sea salt
2 teaspoons extra-virgin olive oil (for the beans)	Warm oil, cook onion & salt until translucent, 3–6 min	Add cumin, cook 30 sec until fragrant	Add beans & water, cover & simmer 5 min	Mash half the beans, cook uncovered 2–3 min until thick	Stir in pepper & lime juice, adjust seasoning
¼ cup finely chopped white onion
¼ teaspoon fine-grain sea salt
1 teaspoon ground cumin
1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1½ cups cooked beans
¼ cup water
Freshly ground black pepper, to taste
½ teaspoon lime juice
1½ cups (12 ounces) red salsa, homemade or jarred	Warm salsa over medium heat, reduce to low
4 corn tortillas	Warm tortillas one at a time, spread beans on each	Sprinkle cheese over tortillas if using	Fry eggs one at a time, 1 tsp oil each, to desired doneness
½ cup shredded Monterey Jack cheese (optional)
4 teaspoons extra-virgin olive oil, divided (for frying eggs)
4 eggs
Optional garnishes: crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro, hot sauce

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