A leisurely breakfast is a fine thing on a weekend morning. A pot of coffee, everyone in pajamas, a few moments to putter around in the kitchen. These are the simple pleasures. This breakfast is one of my favorites.
In my book, the essential elements of Huevos Rancheros are tortillas, beans, eggs, cheese, and sauce. There are many variations, but I don’t think you can go wrong. This is not a demanding recipe. Use what you have. Improvise. Someday I will make Huevos Motulenos for you, an amazing concoction featuring a fried banana.
But back to Huevos Rancheros: first warm up a pot of beans. If you have beans left over from making Chilaquiles, or maybe even some leftover chili, you are in business (how clever of you to have made extra for the freezer!). Or maybe you have some of those Black Beans with Cilantro and Lime in the fridge. If not, season your beans now: saute an onion and some garlic, tip in the beans and a little salt and water, maybe with some cumin and oregano or chipotle puree, let it all simmer while you get the rest of your toppings organized, and then mash it all coarsely with some handfuls of cilantro and a big squeeze of lime. Meanwhile, heat tortillas on a griddle (or get traditional and fry them) and fry your eggs. Layer a warm tortilla with beans, eggs, a scattering of cheese, salsa or chile sauce, cilantro, and avocado. You could add a dollop of sour cream. And do you still have some of that cilantro pesto in the freezer? Lucky you. Enjoy your breakfast.