Edith Galvez’s Huevos Rancheros with Tomato Salsa Recipe

It doesn’t take a lot of work to create a dish with loads of flavor.

“My abuela Amelia used to make this dish for us, and now I make it for my family,” says Edith Galvez of the classic Mexican breakfast in her cookbook In Edith’s Kitchen. “You get a lot of flavor without needing a ton of ingredients.”

The food creator continues, “It’s crispy, saucy, a little on the spicy side and super satisfying. The runny yolk with the salsa on a crunchy tostada? So good.”

For fried eggs with bubbly whites and crispy brown edges, Galvez suggests using 1 tablespoon of oil per egg—or 4 tablespoons in this recipe.

Edith Galvez’s Huevos Rancheros with Tomato Salsa

5 Tbsp. canola oil or other neutral cooking oil, divided

3 medium plum tomatoes, chopped

1 large jalapeño chile, finely chopped

1 large garlic clove, minced

½ cup tomato sauce (from 1 [8-oz.] can)

⅓ cup finely chopped fresh cilantro, plus more for garnish

¼ cup finely chopped white onion (from 1 small onion)

¼ tsp. ground cumin

¼ tsp. dried oregano

1¼ tsp. kosher salt, divided

4 large eggs

4 (6-in.) corn tortillas, warmed

1 (15.4-oz.) can refried beans, warmed

1 oz. crumbled queso fresco (about ¼ cup)

1. Heat 3 tablespoons of the oil in a large skillet over medium until shimmering. Stir in tomatoes, jalapeño, garlic, tomato sauce, cilantro, onion, cumin, oregano and 1 teaspoon of the salt. Cook, stirring occasionally, until tomatoes release their juices and are jammy, and onion is translucent, about 7 minutes.

2. Pour tomato mixture into a blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth and creamy, about 45 seconds. Set salsa aside.

3. Wipe skillet clean, and heat remaining 2 tablespoons oil over medium. Add cracked eggs; sprinkle evenly with remaining ¼ teaspoon salt. Cover, and cook until whites are set and yolks are still runny, 3 to 4 minutes, rotating skillet one-quarter turn after 1 minute.

4. Place 2 tortillas on each of 2 plates. Spread ⅓ cup of the refried beans evenly over each tortilla. Top each tortilla with a fried egg, and spoon ¼ cup tomato salsa on top of each. Sprinkle each with 1 tablespoon queso fresco; garnish with additional cilantro, and serve immediately with remaining tomato salsa on the side.

Serves: 2

Active time: 25 minutes

Total time: 25 minutes