Huevos Rancheros with Tomatillo Green Sauce

Ingredients

FOR SERVING

FOR THE BEANS

FOR THE SAUCE

Steps

1. Step 1

   Heat vegetable oil in a medium saucepan over medium heat. Add the tomatillos, jalapeño, and minced garlic; sauté for 4–5 minutes, stirring occasionally, until the tomatillos turn soft and lightly browned.

   • 1 tbspvegetable oil
   • 8tomatillos, husked and rinsed
   • 1jalapeño pepper, seeded and roughly chopped
   • 2garlic cloves, minced

2. Step 2

   Transfer the softened mixture to a blender, add chopped cilantro and lime juice, and blend until smooth. Return the sauce to the pan, season with a pinch of salt, and keep warm over low heat.

   • ¼ cupfresh cilantro leaves, chopped
   • 1 tbsplime juice
   • ¼ tspsalt

3. Step 3

   In a separate skillet, heat olive oil over medium heat. Add the black beans, cumin, and ¼ tsp. salt; cook, stirring, for 3–4 minutes until heated through and fragrant.

   • 1 tbspolive oil
   • 1 ½ cupscanned black beans, drained and rinsed
   • ½ tspground cumin
   • ¼ tspsalt

4. Step 4

   While the beans simmer, warm the corn tortillas: place them in a dry skillet over medium‑high heat for about 30 seconds per side, or until pliable and lightly charred.

   • 8corn tortillas

5. Step 5

   Heat a thin layer of olive oil in a non‑stick skillet over medium heat. Crack the eggs into the pan, being careful not to break the yolks; fry until the whites are set but the yolks remain runny, about 2–3 minutes.

   • 2 tbspolive oil
   • 8 largelarge eggs

6. Step 6

   To assemble, place two warmed tortillas on each plate, spoon a generous portion of black beans onto each tortilla, then top with two fried eggs. Drizzle the warm tomatillo green sauce over the eggs, scatter sliced avocado, sprinkle crumbled queso fresco, and finish with fresh cilantro leaves.

   • 1 ½ cupscanned black beans, drained and rinsed
   • 8 largelarge eggs
   • 8tomatillos, husked and rinsed
   • 1avocado, sliced
   • ½ cupcrumbled queso fresco
   • ¼ cupfresh cilantro leaves, chopped