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A Mexican breakfast for the Monday of Cinco de Mayo week?!!! Ummm YES! Everything is right with the world!
It would be even more right if we celebrate with a margarita on Saturday (Cinco de Mayo)…but that’s for later!
And YES this breakfast is totally achievable to make on your busy weekday morning! All you need is 10 minutes and 1 pan to make it! Crispy tostada, saucy salsa, gooey runny egg yolk for a weekday breakfast all in 10 minutes?! Sign me up!
Traditionally huevos rancheros are made with a fresh, homemade salsa that takes some time to chop and cook down – sounds delicious, right? But I wanted to take a short cut so that I could have this tasty and filling breakfast on a busy weekday! Thank you jarred salsa!
Is it authentic Mexican food? No. BUT it’s tasty, easy and perfect for the a weekday…that’s a trade I’m willing to make on occasion. Save the authentic version for Sunday morning brunch.
- heat up a nonstick pan, followed by a little oil
- dump a jar of salsa into the pan, allow it to come to a simmer
- add some eggs, pop a lid on the pan and allow them to cook 5 mins for a runny egg!
- while the eggs are cooking heat up canned refried beans in the microwave
- spread the beans on a store bought tostada
- once eggs are cooked spoon some salsa over the refried beans
- top with an egg
- sprinkle with salt and pepper, some cilantro leaves and cotija cheese, and hot sauce
- Cut into that beautiful runny yolk and stuff yo’ face!
Raise your hand if you’re totally going to make these super easy huevos ranchers this week to celebrate Cinco de Mayo!!!
[Enthusiastically raises hand!!!!]
The first time…well okay the only time I had huevos rancheros was at a Mexican restaurant when we were in Arizona – it was served with some type of green sauce…it was messy and oh so amazing! One weekday morning while making my usual eggs over easy that I was so tired of eating, I decided to throw some salsa into the pan. I didn’t have refried beans or tostadas on hand so we ate it straight out of the pan with tortilla chips – and yes, that was really delicious too!
10 minute weekday huevos rancheros was born, my friends! Because I don’t want you to suffer from bland, boring same old weekday breakfasts…weekday breakfasts can be fun and exciting too!
I’ll drink to that!
And trust me, these babies are exciting. Crunchy tostada with a schemer of starchy refried beans topped with a thick, chunky salsa and finally that fried egg with that runny yolk! Just…does it get any better?!
I mean look at that sexy runny egg yolk. The ultimate food p*rn, right there! You know it’s true!
These weekday huevos rancheros are not only super tasty and exciting for your mouth but they are really filling and satisfying. One or two of them will keep you full well until lunch time. Most of the time I have made this recipe thinking I want two and then wishing I would have only made one of them…it’s the refried beans that help fill you up – but it just depends on how hungry you are!
Also, these huevos rancheros would make an awesome breakfast for when you have guests staying over – just double the salsa and eggs and refried beans. Quick. Stress Free. Tasty. Totally impressive.
Someday soon I will make an authentic version of huevos rancheros…but for now I’m loving the convenience of jarred salsa.
Get ready to catch your drool….runny egg yolk p*rn awaits you below!
★★★★★5 from 1 review
- Author: Emily Koch
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 2 to 4 1x
- Category: Breakfast, Entree
- Cuisine: Gluten Free, Dairy Free, Vegetarian, Mexican
Description
A quick and easy twist on the traditional huevos rancheros – only requiring 10 minutes and 1 pan, perfect for a weekday breakfast! Delicious, filling, and super satisfying!
Ingredients
UnitsScale
- 1 tablespoon olive oil or butter
- 1 16 ounce jar of your fave chunky salsa
- optional: hot sauce
- 2 to 4 eggs
- salt and pepper
- 1 can gluten free refried beans
- 4 tostadas*
- Optional Toppings
- extra hot sauce
- Cilantro leaves, chopped
- crumbled cotija cheese – or other Mexican cheese (omit to keep dairy free)
Instructions
- Heat salsa: Heat a large nonstick skillet with a tight fitting lid over medium high heat, add the oil. Once the oil is warm add the salsa, stir in a little hot sauce if you want it to be spicier. If you salsa is thick than add 1 to 2 tablespoons of water to the salsa so that it has a little room to cook down. Allow the salsa to come to a simmer.
- Cook the eggs: Add the eggs on top of the salsa (only use as many eggs as you plan to eat). Cover the pan with the lid and allow the eggs to cook until the whites are mostly solid but the yolks are still runny, about 5 to 8 minutes – keep an eye on them. When they are done uncover and remove from the heat. Sprinkle the eggs with salt and pepper.
- Heat the refried beans: While the eggs are cooking add some of the refried beans to a small microwave bowl, gently heat up the beans. (keep in mind you won’t nee all of the refried beans, about 1 tablespoon per tostada).
- Assemble: Spread about 1 tablespoon of the warm refried beans onto each tostada. Spoon over some of the salsa on each tostada, gently place the fried egg on top of each tostada. Top with any of the toppings you prefer (cilantro leaves, cotija cheese, or hot sauce) and serve immediately.
Notes
*Tostadas: Tostadas are a fried/baked corn tortilla shell that’s crispy. I found some prepackaged in the Mexican section at my local grocery store. If you can’t find them you can just make tortilla chips work, it will be even messier to eat but still as delicious!
Serving size: We usually make 2 huevos rancheros per person and we are always really full and held over until lunch from them. Depending on how hungry you are will determine on how many you want to make – I often find that I could have been satisfied with just one lol, but like I said it depends on how hungry you are.
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