Skillet Huevos Rancheros with Charred Corn & Heirloom Pico

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 8 corn tortillas
• 15 oz canned black beans, drained and rinsed
• 1/2 medium red onion
• 1 jalapeño
• 2 garlic cloves
• 1/4 cup chopped fresh cilantro
• 2 limes
• 1 ripe avocado
• 1/2 cup crumbled cotija cheese
• 3 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 tbsp hot honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chili crisp

Instructions

1. 1Dice the heirloom tomatoes, red onion, and jalapeño, then mince the garlic. In a medium bowl combine the tomatoes, onion, jalapeño, garlic, chopped cilantro, juice from both limes, salt, and black pepper; stir and set the pico aside so the flavors bloom while you cook.
2. 2Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat until hot. Add a drizzle of olive oil, then tip in the sweet corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes until the bottoms blister and char in spots, then stir and cook another 2 minutes until fragrant and lightly browned; transfer the corn to a plate.
3. 3Lower the heat to medium and add another splash of oil to the same skillet. Warm the drained black beans with the chili powder, cumin, and salt, stirring for 2 to 3 minutes until the beans are hot and lightly spiced; push them to one side of the pan.
4. 4Warm the corn tortillas directly over a gas flame for 15 to 20 seconds per side until lightly charred and pliable, or wrap them in a damp towel and microwave for 30 seconds; keep them covered so they stay soft.
5. 5Return the skillet to medium heat, add the remaining oil if the pan looks dry, and crack the eggs into the open space beside the beans. Season the eggs with salt and pepper and cook 3 to 4 minutes for set whites and runny yolks, or cover briefly for firmer yolks if preferred.
6. 6While the eggs finish, slice the avocado and have the charred corn, cotija, hot honey, and chili crisp ready at the stove.
7. 7Build each plate by laying two warm tortillas down, spooning a portion of the spiced black beans over them, then nesting two eggs on top.
8. 8Scatter the charred corn generously over the eggs and beans, then spoon a bright mound of the heirloom pico alongside or on top.
9. 9Finish with sliced avocado, a crumble of cotija, a light drizzle of hot honey, and a small spoonful of chili crisp for heat and crunch.
10. 10Serve immediately while the yolks are still soft and the tortillas are warm so everything can be scooped together in each bite.