Mexican Eggs (Huevos Rancheros)

Prepare the ingredients. This is what awaits on your plate – prepare the ingredients in advance so the work flows smoothly. Besides the cheese, that appeared there by mistake 🙄

Chop the vegetables. Peel the onion (for the onion) and dice the onion and tomatoes into small cubes so they mix well and season evenly.

Prepare the jalapeños. Prepare the jalapeño peppers. If they are already sliced, simply drain them from the brine. If you have whole peppers, slice them into thin strips.

Mix the salsa. Put the onion, tomatoes and jalapeños into a bowl, salt, pepper and drizzle with lime juice. Mix everything thoroughly so the flavors meld.

Toast the tortillas. Heat a tablespoon of vegetable oil in a pan. Toast the tortillas over medium heat for about 1 minute per side, just to soften them and lightly brown. Transfer them to a plate and cover with a towel to keep warm.

Prepare the avocado. While you toast the tortillas, prepare the avocado. Cut it in half, scoop out the flesh with a spoon and slice it.

Fry the eggs. In the same pan heat a teaspoon of oil and fry the eggs sunny-side up over medium heat. Fry for about 3 minutes, until the whites are set. Season the eggs with salt and pepper, and optionally add a pinch of smoked paprika.

Heat the beans. While the eggs are frying, put the beans into a saucepan and warm them over low heat.

Assemble the tortillas. On the toasted tortillas spread the warmed beans, place a sunny-side up egg on top and add the prepared salsa and avocado slices.