Better late than never! After trying several recipes and having no luck finding anything I’d like to pass along, I finally found this. They were quite good and super easy.
Huevos Rancheros
From the editors of Cook’s Illustrated “The Best 30-Minute Recipe”
Serves 4-6
8 (6 inch) corn tortillas
2 TBLS vegetable oil
Salt and pepper
2 TBLS unsalted butter
8 large eggs
1 (15 ounce) can refried beans
1 ½ cups shredded cheddar cheese
1 cup salsa
2 scallions, sliced thin
Heat oven and toast tortillas: Adjust oven rack to middle position and heat oven to 450 degrees. Lightly brush both sides of each tortilla with oil and sprinkle with salt. Spread tortillas out over baking sheet (some overlapping or hanging over the edge is fine). Bake until tortillas are lightly golden on both sides, about ten minutes, turning them over halfway through. Remove tortillas from oven and turn oven off.
Cook eggs: While tortillas are crisping, preheat a 10-inch skillet over lowest possible heat for 5 minutes. Add 1 TBLS butter to hot skillet and melt, swirling to coat pan. Fry 4 eggs at a time, seasoning them with salt and pepper. Cook covered until desired doneness—about 2 minutes for runny yolks, 3 minutes for soft but set yolks, and 4 minutes for firmly set yolks. Slide eggs onto a plate and cover with foil to keep warm. Repeat with remaining 4 eggs.
Top tortillas and return to oven: Spread refried beans evenly over top of each crisped tortilla and sprinkle with cheddar. Return the tortillas to the oven for beans to heat through and cheddar to melt while you prepare the second batch of eggs. The oven is off, but the residual heat from toasting the tortillas is enough to gently warm the beans and melt the cheese.
Add eggs and garnish: Remove hot tortillas from oven, transfer to individual plates, and top each with fried eggs. Garnish with salsa and scallions before serving.
