Huevos Rancheros with Pico de Gallo

Name: Huevos Rancheros with Pico de Gallo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, pitted, peeled and sliced; 4 6-inchs soft corn tortillas (6 inch); 4 eggs; 59 milliliters coarsely chopped fresh cilantro; 1 clove garlic, finely chopped; 1 Tbsp olive oil; 113 grams 1/2 cup crumbled queso fresco cheese; 59 milliliters chopped red onion; 454 grams can Old El refried beans; 0 teaspoons salt; 237 milliliters chopped tomatoes; 2 Tbsps water

Huevos Rancheros with Pico de Gallo might be just the Mexican recipe you are searching for. This recipe serves 4. This morn meal has 480 calories, 19g of protein, and 30g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. If you have avocados, corn tortillas, queso fresco cheese, and It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In small bowl, mix all pico de gallo ingredients; set aside.

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Pico De Gallo

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Bowl

In large nonstick skillet, heat oil over medium heat.

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Cooking Oil

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Frying Pan

Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned.

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Tortilla

Drain on paper towels; cover to keep warm.

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Paper Towels

In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.

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Refried Beans

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Sauce Pan

Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet.

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Custard

Egg

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Frying Pan

Bowl

Add water. Cover; cook until whites and yolks are firm, not runny.

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Water

Egg Yolk

To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg.

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Refried Beans

Tortilla

Spread

Egg

Garnish with pico de gallo and sliced avocados.

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Pico De Gallo

Avocado

Sprinkle with cheese.

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Cheese

Equipment

Ingredients

Servings:

avocados, pitted, peeled and sliced 46-inchs

soft corn tortillas (6 inch)4

eggs 59milliliters

coarsely chopped fresh cilantro 1clove

garlic, finely chopped 1Tbsp

olive oil 113grams

1/2 cup crumbled queso fresco cheese 59milliliters

chopped red onion 454grams

can Old El refried beans 0teaspoons

salt 237milliliters

chopped tomatoes 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.