Huevos Rancheros with Pico de Gallo
Angie McGowan
Created May 17, 2012
Our Huevos Rancheros can be ready in only 30 minutes. We used fresh pico de gallo and served over a crisp corn tortilla.
Huevos Rancheros with Pico de Gallo
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
Pico de Gallo
- 1 cup chopped tomatoes
- 1/4 cup chopped red onion
- 1/4 cup coarsely chopped fresh cilantro
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
Huevos Rancheros
- 1 tablespoon olive oil
- 4 soft corn tortillas (6 inch)
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 4 eggs
- 2 tablespoons water
- 2 avocados, pitted, peeled and sliced
- 1/2 cup crumbled queso fresco cheese (4 oz)
Instructions
-
Step1In small bowl, mix all pico de gallo ingredients; set aside.
-
Step2In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.
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Step3In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
-
Step4Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
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Step5To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.
Nutrition
Nutrition Facts are not available for this recipe
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