Skillet Huevos Rancheros: Quick, Flavor-Packed Breakfast Delight

This Skillet Huevos Rancheros is a quick, flavor-packed breakfast delight that offers a vibrant twist to your mornings with its comforting spices and fresh ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 pieces Corn Tortillas Opt for gluten-free varieties if needed.
1 tablespoon Neutral Oil Olive or avocado oil works well.

For the Sauce

1 medium Yellow Onion Shallots can be a great alternative.
1 medium Poblano Pepper Bell pepper can be used if unavailable.
1-2 pieces Jalapeños Omit for a milder version.
1 28 oz can Whole Peeled Tomatoes Fresh tomatoes shine when in season.
1 tablespoon Ancho Chili Powder Smoked paprika can be a substitute.
1 teaspoon Ground Cumin Enhances the overall flavor with warm earthy notes.
1 teaspoon Garlic Powder Fresh garlic is another option if preferred.
1 teaspoon Dried Oregano Fresh oregano can be substituted.
1 teaspoon Kosher Salt Adjust according to your taste.

For the Filling

1 15 oz can Pinto Beans Black beans are a suitable substitute.
4 pieces Eggs Use tofu or egg alternatives for a vegan option.

For Toppings

1 medium Avocado Essential for that final touch!
1/2 cup Cotija Cheese Can be omitted for a vegan dish.
1/4 cup Fresh Cilantro Use according to preference.
4 pieces Radishes Slice them thin for added texture.
2 pieces Limes For squeezing over the top.

Equipment

Cast iron skillet

Method

Step-by-Step Instructions

Heat a tablespoon of neutral oil in a cast iron skillet over medium heat. Fry corn tortillas for about 2 minutes on each side until golden and crispy. Drain on paper towels and sprinkle with salt.
In the same skillet, retain about 1 tablespoon of oil. Sauté diced yellow onion, poblano pepper, and jalapeños for 2-3 minutes until softened.
Add whole peeled tomatoes and break them down as they cook. Stir in ancho chili powder, ground cumin, garlic powder, oregano, and kosher salt. Simmer for 10-15 minutes until thickened.
Stir in rinsed pinto beans and simmer for an additional 3-5 minutes.
Create four small indentations in the sauce and crack an egg into each. Cover loosely and simmer for 8-10 minutes until whites are set.
Top with sliced avocado, crumbled cotija cheese, fresh cilantro, and radishes. Serve immediately with crispy tortillas and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 16gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 186mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 40mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the sauce (without eggs) for up to 3 months.

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