Huevos Rancheros with Guajillo Chile Sauce

Warm tortillas, creamy beans, rich eggs, and a smoky chile sauce—this classic dish is simple, satisfying, and perfect for a slow brunch or easy weeknight dinner.

Ingredients:
4 eggs
4 Tortillas Con Madre flour tortillas
1 cup cooked black beans
1 cup Guajillo Chile Sauce (see recipe)
½ cup Skagit’s Best Salsa Company Medium-Ish Salsa
1 tablespoon olive oil or butter
Sea salt and fresh cracked black pepper

Optional for serving:
Crumbled chorizo sausage
Fresh herbs (parsley or cilantro)
Crumbled cheese or a dollop of fromage blanc

Method:
1. In a small saucepan, gently warm the black beans over low heat. Add a splash of water if needed to loosen, and season lightly with salt and pepper. Warm the Guajillo Chile Sauce in a separate pan over low heat until hot. Heat tortillas in a dry skillet or directly over a gas flame until soft and lightly charred in spots. Keep warm.

2. In the skillet you used for the tortillas, heat olive oil or butter over medium heat. Crack in the eggs and cook to your preference—sunny-side up or over-easy work best here. Season with salt and pepper.

3. Place a warm tortilla on each plate. Spoon a layer of black beans over the top, followed by a generous spoonful of Guajillo Chile Sauce. Add an egg to each tortilla, then finish with salsa. Top with crumbled chorizo, fresh herbs, or a bit of cheese if you like, and serve immediately.