Huevos Rancheros with Refried Black Beans, Ranchero Sauce and Fresh Salsa
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A fresh tomato and jalapeño salsa is split three ways: cooked into ranchero sauce, mashed into smoky black beans and served fresh, all around eggs with set yolks on corn tortillas.
Always check the labels of the products you use.
Method
- 1
Make the salsa. Mix the tomatoes, onion, jalapeño, lime juice, half the garlic and the salt in the large bowl. Set aside 360 ml as fresh salsa.
- 2
Cook the ranchero sauce. Put the rest in the saucepan and cook over medium-high heat for 10 minutes, stirring often, until soft and thickened. Tip it into a bowl and cover to keep warm.
- 3
Make the beans. Rinse the pan and heat 2 tbsp oil over medium heat. Add the remaining garlic and stir for 30 seconds, then add the beans, water, cumin, paprika and 120 ml of the fresh salsa. Cook for 8-10 minutes, mashing, until thick and smooth. Keep warm.
- 4
Cook the eggs. Heat 1 tbsp oil in the frying pan over medium heat, crack in 4 eggs, add 1 tbsp water, cover and cook for 5-6 minutes until the whites are firm and the yolks are set through (71 °C). The steam under the lid sets the tops without crisping the bases too much. Keep warm and repeat with the remaining oil and eggs.
- 5
Warm the tortillas. Warm the tortillas in a dry pan for 30 seconds each side and wrap them in the tea towel so they stay soft.
- 6
Assemble. Put 2 tortillas on each plate, spread with the beans, top each with an egg and spoon the ranchero sauce around. Stir the coriander into the remaining fresh salsa and add it with the avocado, cheese and coriander leaves.
Storage
Store the sauce, beans and fresh salsa separately in the fridge for up to 2 days. Reheat the sauce and beans until piping hot, and cook the eggs fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.5 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 344 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- medium saucepan
- potato masher
- 30 cm non-stick frying pan with a lid
- fish slice
- clean tea towel or foil for the tortillas
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 621 kcal |
| Protein | 27.7 g |
| Carbohydrate | 56.6 g |
| of which sugars | 7.4 g |
| of which free sugars | 0.1 g |
| Fat | 33.4 g |
| of which saturates | 6.9 g |
| Fibre | 16.6 g |
| Salt | 2.2 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
