Name: Huevos Rancheros with Pico de Gallo & Avocado
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ small bunches cilantro; 6 eggs; 3 jalapeño peppers; 3 limes; 3 (398 ml) cans pinto beans; 6 small corn tortillas; 6 tomatoes; 1 ½ medium yellow onions; cumin, ground; extra virgin olive oil; salt

Huevos Rancheros with Pico de Gallo & AvocadoHuevos Rancheros with Pico de Gallo & Avocado — a 25-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ small bunches cilantro

6 eggs

3 jalapeño peppers

3 limes

3 (398 ml) cans pinto beans

6 small corn tortillas

6 tomatoes

1 ½ medium yellow onions

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Peel and small dice onion.

Heat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.

Add half of the diced onions and salt to the pot; sauté until the onions are soft, about 4-5 minutes.

Drain and rise the beans.

Add the beans, cumin, and water to the pot with the onions. Bring to a boil, then cover and simmer on low heat for 5 minutes.

Meanwhile, small dice the tomatoes and add to a large bowl. Add the other half of the diced onion to the bowl with the tomatoes.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the tomatoes.

Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely mince and add to the bowl with the tomatoes. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Juice one and a half limes into the bowl with the tomatoes and add salt. Stir to combine the pico de gallo and set aside.

Once the beans are done, remove from the heat and use a fork or potato masher to mash into small pieces. Juice remaining one and a half limes into the pot with the beans and stir to combine.

Preheat a large nonstick skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes. Once done, remove from heat and set aside. Cook in batches if necessary.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out and set aside.

To assemble, divide the bean mixture on top of the tortillas. Top with the fried egg, pico de gallo, and sliced avocado. Enjoy!

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