- 2 tablespoons grapeseed or other neutral-flavored cooking oil
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 2 large tomatoes, chopped, plus any juices on cutting board
- 1/4 teaspoon salt
- 4 6-inch tortillas
- 1 cup black beans, lightly mashed with a fork
- 4 Duck Eggs
- 1 avocado, thinly sliced
- 1/4 cup queso fresco
- Optional garnishes: fresh or pickled jalapeños, fresh chopped cilantro, pickled onions
MAKE THE SALSA:
Heat grapeseed oil in pan with high sides over medium heat. Add onions and cook until onions are soft.
Add garlic and cook until fragrant, about 3 minutes.
Add chopped tomatoes, along with any juice from the cutting board.
Stir, bring to a boil, then lower heat and simmer until tomatoes are soft, about 20 minutes. Season with salt.
ASSEMBLE THE HUEVOSRANCHEROS:
Toast tortillas until crisp and browned in a toaster or toaster oven on high (if you don’t have a toaster/toaster oven, you can “toast” tortillas in a hot cast iron skillet or other frying pan over high heat).
Place 2 tortillas per serving on serving plates.
Spread black beans over tortillas. Spoon cooked salsa over black beans.
Slip sunny side up eggs over salsa, then top eggs with avocado slices, queso fresco, and garnishes. Serve with additional salsa and optional garnishes on the side