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Skillet Huevos Rancheros Recipe

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4.4 from 44 reviews

Skillet Huevos Rancheros is a vibrant and satisfying Mexican-inspired breakfast dish featuring crispy corn tortillas topped with a smoky, spiced tomato and bean sauce, finished with perfectly cooked eggs and fresh toppings like avocado, cotija cheese, cilantro, radishes, and lime wedges. This one-pan recipe delivers a hearty, flavorful meal ideal for brunch or any time of day.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Base and Sauce

  • 8 corn tortillas
  • Neutral oil, for frying
  • 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

Eggs

  • 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

  1. Prepare the sauce and Veggies: Heat a skillet over medium heat with a splash of neutral oil. Add the sliced yellow onion, poblano pepper, and jalapeños. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Add the canned tomatoes (crush them with a spoon), ancho chili powder, ground cumin, garlic powder, dried oregano, and kosher salt. Simmer the mixture until it thickens and develops rich flavors, about 10-15 minutes.
  2. Add Beans: Stir in the drained and rinsed pinto beans into the skillet. Let them warm through and absorb some of the sauce, cooking for an additional 5 minutes. Adjust seasoning if needed.
  3. Cook Tortillas: In a separate pan, heat a thin layer of neutral oil over medium-high heat. Fry the corn tortillas one at a time until they are crispy and slightly golden around the edges, about 1-2 minutes per side. Drain on paper towels and set aside.
  4. Cook Eggs: Using the same skillet with the bean-tomato mixture or a separate pan, cook four eggs sunny-side up or to your preference. Ensure the yolks remain runny if desired for the classic huevos rancheros experience.
  5. Assemble the Dish: Place two crispy tortillas on each plate. Spoon the warm bean and tomato sauce over the tortillas. Top each with a cooked egg. Garnish with sliced avocado, crumbled cotija cheese, fresh cilantro leaves, and thinly sliced radishes. Serve with lime wedges on the side for squeezing over the top.

Notes

  • Use fresh limes to brighten the dish and balance the richness of the sauce and eggs.
  • For extra heat, add more jalapeños or use a spicier chili powder.
  • To keep tortillas crisp, fry them just before serving and drain well on paper towels.
  • For a vegetarian version, omit eggs or replace with tofu scramble.
  • Leftovers can be stored separately and reheated gently to avoid soggy tortillas.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/skillet-huevos-rancheros-recipe/