As long as you are not a person who eats only sweets for breakfast, there is nothing more satisfying than huevos rancheros, the original “breakfast burrito.” Since you finish the dish in the oven, you can prepare all but the eggs ahead of time, which makes it a great brunch dish when you have guests; the recipe is easily doubled or even tripled.

　　

Ingredients

makes 4 servings

　　1/4 cup corn or grapeseed oil for frying, or more as needed

　　Four 5-inch corn tortillas

　　1/4 cup Refried Beans (page 438) or any soft, well-seasoned beans

　　4 eggs

　　Salt and black pepper to taste

　　1/2 cup Salsa Roja (page 610) or any tomato-based salsa, preferably homemade

　　1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero (page 85)

　　

Step 1

Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.

　　

Step 2

Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.

　　

Step 3

Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately.

　　

Simplest Huevos Rancheros

Step 4

Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.