Fresh Ranch-Style Eggs
A delightful Southwestern dish featuring layers of flavor with fresh ingredients, perfect for brunch or a quick weeknight dinner.
Ingredients
For the Pico de Gallo
- 2 medium ripe tomatoes, chopped (about 1 ½ cups)
- ¼ cup finely chopped white onion (divided)
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- ¼ teaspoon fine-grain sea salt (divided)
For the Beans
- 2 teaspoons extra-virgin olive oil (divided)
- 1 teaspoon ground cumin
- 1 can black beans or pinto beans, rinsed and drained (15 ounces) or 1 ½ cups cooked beans
- ¼ cup water
- Black pepper to taste freshly ground black pepper
- ½ teaspoon lime juice
For Assembly
- 1 ½ cups red salsa (homemade or jarred)
- 4 eggs eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese (optional)
Optional Garnishes
- Crumbled Cotija or feta cheese
- sliced avocado
- additional chopped cilantro
- hot sauce
Instructions
Prepare the Pico de Gallo
- In a medium bowl, combine the chopped tomatoes, ¼ cup onion, cilantro, lime juice, and ¼ teaspoon salt. Stir well and set aside.
Cook the Beans
- Add the beans and water, stir, cover, and cook for approximately 5 minutes. Reduce heat, uncover, and mash half the beans with a potato masher. Cook, stirring occasionally, for another 2-3 minutes until thickened. Season with black pepper and lime juice.
Warm the Salsa
- In a medium saucepan, heat the salsa over medium heat until simmering. Reduce heat to low until ready to serve.
Warm the Tortillas
- In a small skillet, heat each corn tortilla one at a time, flipping as necessary. Spread the bean mixture over each warm tortilla. If desired, sprinkle with Monterey Jack cheese.
Fry the Eggs
- In the same skillet, add 1 teaspoon of olive oil and allow it to shimmer. Crack each egg carefully into the skillet, frying until the whites are set and yolks reach your preferred doneness. Place each egg atop a tortilla.
Assemble and Serve
- Spoon warmed salsa over each dish, carefully avoiding the egg yolk. Add the pico de gallo using a slotted spoon to leave juices behind. Season with black pepper and any optional garnishes. Serve immediately, and enjoy!
Notes
To store leftovers, keep components separately in airtight containers. Beans can be stored for up to 4 days in the refrigerator. Reheat gently with a splash of water.