Skillet Huevos Rancheros
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
- 1 - 28 oz can 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
- 1 - 15 oz can 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.