Classic Skillet Huevos Rancheros
"Wake up your palate with this vibrant, protein-packed symphony of crispy tortillas, savory beans, and perfectly golden sun-kissed eggs."
Instructions
Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
Stir in the minced garlic and ground cumin. Cook for about 1 minute, just until fragrant, taking care not to brown the garlic.
Add the refried beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the beans are heated through and smooth. Remove from heat and keep warm.
In a separate skillet, heat the remaining tablespoon of vegetable oil over medium heat. Fry the corn tortillas one at a time until lightly golden and crisp, about 30 seconds per side. Drain briefly on paper towels.
Using the same skillet, crack in the eggs and cook to your preference, such as sunny-side up or over-easy. Season lightly with salt and pepper.
To assemble, place a fried tortilla on each plate and spread a generous layer of warm refried beans on top.
Top each tortilla with a cooked egg, spoon salsa generously over the eggs, and garnish with chopped cilantro. Serve immediately, with avocado slices on the side if desired.