Skillet Huevos Rancheros
Huevos rancheros gets a fresh twist when you whip it up in a single skillet. Suddenly, this classic Mexican breakfast feels way more doable—especially if you’re not in the mood for a pile of dirty dishes.
Ingredients
- 4 large eggs
- 4 corn or flour tortillas
- 1 can diced tomatoes 14.5 oz
- 1 cup refried or black beans
- 1 medium onion diced
- 2 garlic cloves minced
- 1 cup Monterey Jack cheese shredded
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper always
Instructions
- Preparation (10 minutes):
- Crank your oven to 375°F. Splash 2 tablespoons of olive oil into an oven-safe skillet and heat it over medium.
- Building the Base:
- Toss in diced onion and cook for 3-4 minutes, just until it’s soft. Add garlic, cumin, chili powder, and smoked paprika—let them sizzle for 30 seconds.
- Creating the Sauce:
- Pour in the diced tomatoes. Let it bubble away for 5-8 minutes until things thicken up. Season with salt and pepper.
- Stir in refried or black beans. Use a spoon to make four little wells in the mixture.
- Crack eggs into each well. Sprinkle cheese around the eggs and slide the whole skillet into the oven.
- Bake for 8-12 minutes. You want set whites and yolks that are still runny—don’t overdo it!
Tried this recipe?Let us know how it was!