Huevos Rancheros Breakfast Bowls

Ingredients

6 Tbsp. neutral oil, divided 

2 lb. unpeeled sweet potatoes, cut into 1/2" to 3/4" pieces

3 Tbsp. water

3/4 tsp. kosher salt, divided 

1 medium white onion, finely chopped

5 garlic cloves, minced

1 (15.5-oz.) can black beans 

3 Tbsp. adobo sauce from a can of chipotle chiles

4 (5 1/2") corn tortillas

4 tsp. grated cotija, plus more for serving

4 large eggs

2 avocados, sliced

1/4 cup store-bought or homemade salsa verde or salsa roja 

Fresh cilantro leaves, for serving

Directions

 

1. In a large skillet over medium-high heat, heat 3 Tbsp. oil. Cook potatoes, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium. Add water; season with 1/2 tsp. salt. Cover and cook until softened, 2 to 3 minutes. Transfer potatoes to a plate.
2. In same skillet over medium heat, cook onions and garlic, stirring frequently, until onions are softened and translucent, about 7 minutes. (If pan seems dry at this point, add 1 Tbsp. oil.) Return potatoes to skillet.
3. In a small bowl, mash half of beans and keep the other half whole. Add beans and adobo sauce to onion mixture. Cook, stirring frequently, until heated through, about 1 minute. Remove from heat and keep warm.
4. In another large nonstick skillet over medium heat, heat 2 Tbsp. oil. Working 2 at a time, fry tortillas, turning halfway through, until lightly golden and edges begin to curl, 3 to 4 minutes total. Transfer tortillas to a large plate or baking sheet. Sprinkle with cotija.
5. In same skillet over medium heat, heat remaining 1 Tbsp. oil. Fry eggs, undisturbed, until whites firm up, about 2 minutes; season with remaining 1/4 tsp. salt.
6. Divide hash among bowls. Top with a fried egg, avocados, salsa, cilantro, and more cotija. Arrange tortillas on sides of bowls.

 

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