Skillet Huevos Rancheros
This quick and easy Huevos Rancheros Skillet is fast, hearty, and full of flavor. There are beans, tomatoes, tortillas, eggs, cilantro, and lime in this hearty Mexican-inspired breakfast. Most recipes have you fry or poach the eggs, but I prefer this simplified recipe that cooks everything together in a skillet!
This is one of those brunch recipes that really impresses with minimal effort! You can have huevos rancheros on the table in 30 minutes with lots of hands-off time.
Table of contents
This Is the Easiest Way to Make Huevos Rancheros!
If you’ve ever wondered, huevos rancheros translates to “rancher’s eggs.” It was a typical breakfast served on rural farms in Mexico, often accompanied by beans, avocado, and rice.
The easy recipe I’m sharing today falls somewhere between a Mexican-style shakshuka, huevos rancheros, and huevos ahogados (eggs poached in salsa). It’s inspired by all the traditional Mexican flavors — in a one-skillet package!
You can easily add your favorite protein to huevos rancheros, or skip the eggs and enjoy a totally vegan breakfast.
Jenny’s Tip: If you’re big on breakfast for dinner, huevos rancheros is the perfect recipe to whip out!
Jenny’s Tips for the BEST Huevos Rancheros
Don’t skimp on the spices. This recipe is loaded with spices, peppers, onions, jalapeños, and bright tomatoes. The key to feeling sated is lots of flavor, and while this recipe feels decadent, it’s actually packed full of good-for-you ingredients.
Customize however you like. You can easily customize this huevos rancheros skillet to your tastes! Have some extra veggies you want to use up? Throw them in! Have some leftover grilled steak or chicken? Those would be great additions! You can also add all your favorite toppings or whatever you have on hand.
Make it vegan, if needed. If you omit the eggs and don’t top with cheese, this recipe is vegan. You could add in some soy chorizo for extra protein and flavor or even drizzle in some plant based eggs like JUST Egg.
Main Ingredients (+ Substitutions)
- Tortillas. I like to fry my corn tortillas until crispy or use tostadas. You can also serve huevos rancheros on charred corn or flour tortillas.
- Onion. Onion creates a base of flavor.
- Peppers. I use both poblanos and jalapeños in this recipe for a little heat. You can swap in any pepper including red or green bell peppers, Anaheim chilies, etc.
- Tomatoes. I use whole peeled tomatoes in a can here. But you can swap in 1 pound of fresh tomatoes, chopped.
- Pinto beans. I use canned pinto beans but you can swap in black beans or even refried beans. Make sure to drain and rinse the beans.
- Spices. Ancho chili powder, cumin, garlic powder, and oregano give huevos rancheros that classic Mexican flavor.
- Eggs. You can omit the eggs to make this dish vegan.
- Toppings. The sky is the limit here, but I love to top my vegetarian huevos rancheros with avocado, cilantro, sliced radishes, crema, cotija, and lime wedges on the side for squeezing.
Tools Needed
How to Make Huevos Rancheros in a Skillet
Jenny’s Tip: Utilize your cast iron skillet for this recipe, if you’ve got one! You could also use any large enameled cast iron skillet or even a heavy-duty nonstick skillet.
- Fry the tortillas until crispy. We’re not deep frying anything here, don’t worry! You need to heat just a thin layer of oil in the skillet and fry the corn tortillas for 2ish minutes per side to crisp them up. Don’t skip this step or else your huevos rancheros will be mushy.
- Sauté the aromatics. To the oil left in the skillet, add the onion, poblano, and jalapeño and cook until softened. Then, add in the tomatoes and spices.
- Add the beans, then simmer. Let the tomato and veggie mixture simmer for at least 10 minutes. You want some of the extra liquid to evaporate and for the sauce to thicken.
- Crack in the eggs. I like to make four wells in the tomato mixture and crack the eggs into them. This contains each egg and makes serving so much easier.
- Spoon over the crispy tortillas and dive in. Don’t forget to load up on the toppings!
Ways to Customize This Recipe
Add a protein. I find that this recipe is super filling just with the beans and eggs, but you could also serve it with a protein to really bulk it up. Some of my favorites would be carne asada, grilled cilantro lime chicken, or carnitas. You could also add a vegetarian protein like soy chorizo, meatless crumbles, or tempeh.
Add some veggies. Maybe you have some extra veggies in your crisper drawer that need to get used up. No problem! Zucchini, corn, squash, bell peppers, and carrots would all be welcome additions here. You could even add some nopales, if that’s your jam!
Make it green. Instead of using tomatoes, you could swap in some jarred or homemade salsa verde to make huevos rancheros verdes.
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Mexican-Inspired Breakfast Recipes
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Huevos Rancheros Skillet Recipe
Ingredients
Skillet Huevos Rancheros
- 8 corn tortillas
- neutral oil
- 1/2 yellow onion, sliced
- 1 poblano pepper, seeded and sliced
- 2 jalapeños, thinly sliced
- 28 oz canned whole peeled tomatoes
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 15 oz canned pinto beans, drained and rinsed
- 4 eggs
Toppings
- 1 avocado, sliced
- 2 oz cotija cheese, crumbled
- 1/2 cup fresh cilantro leaves
- 4-5 radishes, thinly sliced
- 2 limes, cut into wedges
Instructions
- Heat a layer of oil in a cast iron skillet over medium heat. Fry the tortillas for about 2 minutes per side, until crispy. Transfer to a paper towel lined tray to drain excess oil and season with salt. Remove all but 1 tablespoon of oil from the skillet.
- Add the sliced onion, poblano, and jalapeños and saute for 2-3 minutes, until softened. Add the tomatoes and spices and use a wooden or silicone spoon to break up the tomatoes as they cook. Season with salt, and add the beans.
- Bring to a simmer and simmer for 10-15 minutes, until some of the liquid has evaporated and the tomatoes have broken down. Make four well-like indentations in the tomatoes and crack an egg into each well. Simmer for another 8-10 minutes until the eggs are cooked to your desired doneness. You can speed up this process by covering the skillet loosely with a lid.
- Remove from the heat and add your desired toppings. Serve with the crispy tortillas and lime wedges on the side.
Notes
Nutrition
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