Huevos Rancheros with Pico de Gallo

Sometimes we want Mexican first  thing in the morning, that’s when I make this amazing dish.

Yield: Serves 4

Huevos Rancheros with Pico de Gallo

5.00 stars (1 reviews)


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™ refried beans
4 eggs
2 tablespoons water
2 avocados, pitted, peeled and sliced
1/2 cup crumbled queso fresco cheese (4 oz)


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

In 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.

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

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

To 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.

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*Nutritional Information is not guaranteed for 100% accuracy.

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