Food & Cooking Recipes Breakfast & Brunch Recipes Pete Evans's Huevos Rancheros 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 This wonderful recipe for huevos rancheros is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining." Ingredients ¼ cup vegetable oil 4 (6-inch) corn tortillas 8 tablespoons prepared refried beans 8 tablespoons prepared tomato salsa 4 large eggs 1 tablespoon chopped fresh cilantro leaves ½ cup grated cheddar cheese 1 avocado, sliced 4 tablespoons sour cream 4 sprigs fresh cilantro 1 lime, quartered 12 jalapeno chiles (optional) Directions Preheat oven to 350 degrees. Heat oil in a medium skillet over medium heat. Working in batches, fry tortillas, turning once, until just beginning to brown; transfer to a baking sheet. Spread beans over tortillas; top with salsa. Add eggs to skillet and fry until whites are just set but yolks are soft. Place one egg on each tortilla and season with salt and pepper; sprinkle over chopped cilantro and cheese. Transfer baking sheet to oven and bake until cheese is melted, about 1 minute. Transfer tortillas to a plate and top each with avocado slices and a tablespoon of sour cream. Garnish with cilantro sprigs and serve with lime wedges and jalapenos, if desired. Print