Ingredients

The following ingredients have 4 Servings
  • 1 cup refried beans (or canned)
  • 4 teaspoons vegetable oil (or olive oil, plus more for greasing)
  • 4 corn tortillas (5 to 6-inches in size)
  • 4 large eggs
  • kosher salt (as needed for seasoning)
  • black pepper (as needed for seasoning)
  • 1 cup ranchero sauce (warm)
  • 1 cup pico de gallo
  • 1 avocado (sliced)
  • ¼ cup cotija cheese
  • ¼ cup cilantro leaves
  • 1 tablespoon sliced green onions

Instruction

  • In a medium skillet, cook the refried beans over medium heat, stirring until warmed through, about 5 minutes. Cover and set aside.
  • Place a 12-inch nonstick pan or cast iron skillet over medium-high heat. Once hot, lightly brush with vegetable oil. Working in batches, add the tortillas to the pan, heating each side until lightly browned, about 1 minute per side. Repeat with the remaining tortillas, adding more oil as needed. Wrap in a kitchen towel to keep warm, or place on a sheet pan in a 300ºF (149ºC) oven.
  • In the same skillet, reduce the heat to medium. Add 4 teaspoons of vegetable oil, tilt the pan to distribute evenly. Once the oil begins to shimmer but not smoke, add the cracked eggs, spacing them out, so they do not touch. Lightly season with salt. Immediately cover the pan and cook until the egg whites are set but still glossy on the surface. The edges should be lightly browned, about 1 ½ to 2 minutes.
  • Turn the heat off, leave the cover on and move the pan to the cool side of the stove. Keep the eggs covered until the desired texture is reached, about 30 seconds for a runny yolk, 60 seconds for a soft thickened yolk, or 2 minutes for a medium set, richer yolk. Season with pepper.
  • Transfer the warmed tortillas to individual serving plates. Evenly divide and spread the refried beans over each tortilla. Place an egg on top, followed by ranchero sauce, pico de gallo, avocado, cotija cheese, cilantro, and green onions. Serve immediately.