Description
Huevos rancheros with spicy tomato jam that’s sweet, tangy, and thick enough to spread. Fried eggs, black beans, and corn tortillas with all the toppings.
Ingredients
For the Spicy Tomato Jam
- 1 tablespoon olive oil
- 1 pound grape tomatoes
- 1 jalapeño, seeded and sliced
- 1 onion, sliced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/3 cup apple cider vinegar
- 1/3 cup honey
For the Huevos Rancheros
- 1 tablespoon olive oil (plus more for frying eggs)
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 lime, juiced
- Kosher salt and black pepper
- 12 small yellow corn tortillas
- 6 eggs
- 2 avocados, sliced
- Fresh cilantro for garnish
- Queso fresco, crumbled
- Lime wedges for serving
Instructions
Heat 1 tablespoon olive oil in a large heavy-bottomed pot or cast iron skillet over medium-high heat. Add the tomatoes, jalapeño, and onion. Cook until the tomatoes blister, about 4 minutes.
Transfer the tomatoes, jalapeño, and onion to a food processor or blender. Add the salt, oregano, garlic powder, onion powder, smoked paprika, cumin, chili powder, vinegar, and honey. Pulse until chunky-smooth.
Pour the mixture back into the pan and simmer for 20 minutes until thickened. Set aside.
Cook the Black Beans
Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the black beans and lime juice. Cook until warmed through, about 4 minutes. Season with salt and pepper. Keep warm.
Heat a nonstick pan over medium heat with a small drizzle of olive oil. Warm the tortillas for 30 seconds each. Stack two tortillas per serving and transfer to a plate.
In the same pan, add a drizzle of olive oil. Fry the eggs sunny-side up to your preference. For runny yolks, cook for about 3 minutes. Cover with a lid for the last 30 seconds to set the whites.
Layer two tortillas per plate. Top with black beans, a generous spoonful of tomato jam, and a fried egg. Garnish with sliced avocado, cilantro, crumbled queso fresco, and lime wedges. Serve immediately.
Notes
The tomato jam keeps in the fridge for up to a week and is good on eggs, tacos, grilled cheese, or eaten straight with a spoon.
Adjust the heat by adding more or less jalapeño. Leave the seeds in if you want real spice.
Use ripe grape or cherry tomatoes. They’re sweeter and have better flavor than larger varieties for this recipe.
The honey thickens the jam and balances the acidity from the vinegar and tomatoes. Don’t skip it.
If the jam seems too thick after simmering, add a splash of water. If it’s too thin, simmer longer.
For crispier tortillas, fry them in a bit more oil instead of just warming them.
Runny yolks are traditional, but cook your eggs however you like them.
This scales easily for a crowd. Double the tomato jam recipe and keep it warm while you assemble plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Main Course
- Method: Simmering
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 tortillas with toppings
- Calories: 480