Ingredients
| 4 (6-inch) | Corn Tortillas: Spray Oil |
| 4 | Large Eggs; Sea Salt to taste |
| 1 cup | Refried Beans |
| ¼ cup | Warm Roasted Tomato Salsa |
| 2 tsp | Crumbled Cotija Cheese or Queso Fresco |
| ½ | Avocado; Cilantro for garnish |
Warm Roasted Tomato Salsa:
Yield 2 ¾ cups
| 4 | Roma Tomatoes or 2 Tomatoes |
| 1 clove | Fresh Garlic |
| ½ | Onion, roughly chopped |
| ½ cup | Hatch Chiles or 1 Serrano Chile, stemmed |
| ½ tsp | Sea Salt |
Instructions
- Preheat toaster oven or air fryer to 400 F. Place tortillas on a work surface and lightly spray both sides with oil. Place in toaster oven and bake until golden brown and crisp, about 12-15 minutes. Remove from oven and set aside.
- Heat a skillet over medium heat, spray with oil. Crack eggs into skillet and cook to desired doneness, about 3 -4 minutes. Egg whites should be firm with crisp edges.
- While eggs are cooking, warm the beans. Beans can be warmed in a small pot on a stovetop or in a microwave. Microwave the beans for 1 minute, stir, then heat for about 30 seconds, or until heated throughout.
- Spread ¼ cup beans onto each tortilla, place on serving plate. Top each with a fried egg. Salsa may be warmed then spooned over the eggs. Sprinkle with cheese and avocado.
Warm Roasted Tomato Salsa:
- Place tomatoes on a foil lined baking sheet. Broil tomatoes until very soft and blackened, about 15 – 20 minutes. Drain off excess liquid. Place in a blender with remaining ingredients. Pulse blend until combined and slightly chunky.
- Heat 2 tsp oil in a small pot over medium heat. Carefully pour salsa into pan and heat throughout, about 3-4 minutes. Salsa will darken a bit. Remove from heat. Set aside until ready to use. Salsa may be served with Huevos Rancheros and can be added to shredded or ground meats for added flavor.