Huevos Rancheros Skillet Recipe
This quick and easy skillet huevos rancheros recipe will make all your brunch dreams come true! Onions and peppers simmer in a Mexican-spiced tomato sauce with pinto beans and runny eggs. Serve with crispy corn tortillas and all the toppings!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 4 servings
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
If you want to feed a crowd, you can easily double this recipe! You could use two skillets, or move to use a larger 13 inch skillet.
If you have leftovers, let the huevos rancheros cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days.
To reheat, simply microwave until warmed through. A note: Your eggs will be cooked all the way through at this point, so just keep that in mind if you're a lover of runny yolks.
If you want to freeze huevos rancheros, I recommend freezing the sauce without the eggs. You can let the sauce cool, transfer it to a freezer-safe ziplock bag, and freeze for up to 3 months. Simply defrost in the fridge overnight, warm it in a skillet, and then add your eggs to the mixture to cook.
Nutrition
Calories: 331kcalCarbohydrates: 55gProtein: 16gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 1403mgPotassium: 1025mgFiber: 12gSugar: 10gVitamin A: 1450IUVitamin C: 47mgCalcium: 210mgIron: 6mg
