Description
Skillet Huevos Rancheros is a flavorful and hearty Mexican breakfast dish featuring eggs cooked over a savory tomato and black bean mixture, seasoned with cumin, chili powder, and smoked paprika. Served with warm corn tortillas, melted cheese, fresh cilantro, and creamy avocado slices, this recipe offers a perfect balance of spices, textures, and vibrant colors for a satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 4 large eggs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 can (15 ounces) diced tomatoes, drained
- 1 can (15 ounces) black beans, drained and rinsed
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 small corn tortillas
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Prepare the base mixture: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until it becomes softened and translucent. Then, stir in the minced garlic and chopped jalapeño, sautéing for an additional minute to release their aromas.
- Add tomatoes and beans: Mix in the drained diced tomatoes and rinsed black beans. Sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper over the mixture. Stir well to combine all the ingredients.
- Simmer the sauce: Allow the mixture to simmer for 5–6 minutes, stirring occasionally, so it thickens slightly and the flavors meld together.
- Cook the eggs: Use a spoon to create four small wells in the tomato and bean mixture. Carefully crack one egg into each well. Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Warm the tortillas: While the eggs cook, warm the corn tortillas in a dry pan or microwave until soft and pliable.
- Assemble and serve: Once the eggs are cooked to your preference, top them with shredded cheese, chopped fresh cilantro, and slices of avocado. Serve immediately alongside the warm tortillas and lime wedges for squeezing.
Notes
- For more heat, keep the jalapeño seeds or add your favorite hot sauce when serving.
- To achieve crispier tortillas, fry them lightly in oil until golden brown before serving.
