Huevos Rancheros with Pico de Gallo



Pico de Gallo

1

cup chopped tomatoes

1/4

cup chopped red onion

1/4

cup coarsely chopped fresh cilantro

1

clove garlic, finely chopped

1/4

teaspoon salt

Huevos Rancheros

1

tablespoon olive oil

4

soft corn tortillas (6 inch)

1

can (16 oz) Old El Paso® refried beans

4

eggs

2

tablespoons water

2

avocados, pitted, peeled and sliced

1/2

cup crumbled queso fresco cheese (4 oz)

Directions:        

• 1- In small bowl, mix all pico de gallo ingredients; set aside.
• 2- In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.
• 3- In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
• 4- Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
• 5- To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese & enjoy!