Huevos Rancheros is a simple, hearty, and delicious breakfast that relies on a few high-quality ingredients to stand out. Start with a great salsa, a fresh and salty cheese, and the best corn tortillas you can find to give this Latin staple the spotlight it deserves.
Place salsa in a small sauce pot and bring to a light simmer then lower heat and keep warm until ready to serve.
Meanwhile, in a large sauté pan heat 2 teaspoons of avocado oil over medium-high heat then add yellow onion, cumin, and a pinch of salt and sauté stirring frequently until aromatic and translucent, about 3 to 5 minutes. Next add the black beans and a 1/2 cup of water and bring to a boil then reduce to a simmer for 8 to 10 minutes, mashing some of the black beans gently with the back of a spoon or fork until thickened in consistency. Season to taste with salt and transfer to a covered bowl to keep warm until ready to serve.
Quickly rinse and dry pan then return to medium high heat along with 2 more teaspoons of avocado oil. Gently toast tortillas on both sides until brown in spots and beginning to crisp. Season with salt, if desired, and cover to keep warm until ready to serve.
Return pan to medium high heat and add remaining avocado oil. Once hot, carefully add eggs and season well with salt and pepper. Cook to desired doneness.
Divide warm tortillas evenly on plate and top with black beans, eggs, warm salsa, and garnish with queso fresco, fresh cilantro, and hot sauce. Serve immediately.