Huevos Rancheros con frijoles pintos is my favorite hearty Mexican breakfast. I like to make a batch of beans the night before and let them slowly cook in the crock pot overnight. Then I pour them over the huevos rancheros and sprinkle them with salty cotija cheese or queso fresco (fresh cheese).
Ingredients: (serves one)
2 corn tortillas
nonstick canola oil spray
2 tsp butter
2 Tb warm salsa
2 teaspoons cotija cheese or queso fresco
about 1/4 cup frijoles pintos
Warm eggs in warm water for about 5 minutes.
Heat the comal. Spray comal and both sides of the tortillas with nonstick spray and heat over medium.
Melt butter in a nonstick skillet. Fry the eggs. When the whites begin to harden, divide the eggs so the whites are not touching.
When tortillas begin to crisp, transfer them to a plate. Carefully place the eggs on top of them, Pour heated salsa over the eggs.
Sprinkle with half the cheese (about one teaspoon).
Ladle beans over eggs and on the side if you wish. Sprinkle the rest of the cheese on the beans. Disfrutalo!