Prep 0 mins
Cook 15 mins
This simple recipe is based on the Huevos Rancheros served at the American Diner in West Philadelphia - not a traditional recipe. Be sure to use beans in sauce - I like Goya's red or pink beans in sauce, and you can also use Goya's black bean soup. If you use plain beans, you'll need to season them. This recipe serves two, but can be easily doubled.
- 1 (15 ounce) can red beans, in sauce
- 1 tablespoon prepared salsa
- 4 eggs
- 4 corn tortillas
- 2 tablespoons shredded cheddar cheese or 2 tablespoons Mexican blend cheese
- Empty beans into a skillet and stir in salsa. Heat over medium heat until it starts to bubble. Break each egg carefully and add to pan on top of the beans. Cover and reduce heat to simmer.
- Heat another skillet and lightly brown tortillas one at at time, about 30 seconds per side. Place two tortillas on each plate.
- Keep checking the eggs. The whites should be completely opaque; cook the yolks to your preference (I like them soft). When they're close to being done, top with shredded cheese and cover until cheese is melted and eggs are done.
- With a spatula, scoop each egg, along with some of the beans, onto the tortillas, two per plate.
- Garnish with sour cream, if desired.