Skillet Huevos Rancheros
This Skillet Huevos Rancheros is a flavor-packed breakfast that brings the essence of Mexico to your table!
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 can fire roasted diced tomatoes (14.5 oz)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground chipotle
- 1/2 teaspoon kosher salt
- 1/2 cup chicken or vegetable broth divided
- 4 6-inch flour tortillas plus more for serving
- 1 cup refried black beans
- 1 1/2 cups Mexican blend shredded cheese divided
- 4 large eggs
- 1 whole avocado sliced, for topping
- coarsely chopped fresh cilantro for topping
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the fire-roasted diced tomatoes, dried oregano, ground chipotle, kosher salt, and 1/4 cup of chicken or vegetable broth to the skillet. Stir to combine and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- In a separate skillet (or you can use the same one after removing the sauce), warm the flour tortillas over low heat until they are soft and pliable, about 1-2 minutes per side. Remove them and set aside.
- Spread the refried black beans evenly over the bottom of the skillet with the sauce. If you like, you can add a bit more broth to loosen them up if they’re too thick.
- Gently place the warmed tortillas over the layer of beans, covering them completely. Pour the remaining 1/4 cup of broth over the tortillas to keep them moist during cooking.
- Sprinkle 1 cup of shredded Mexican cheese evenly over the tortillas. Carefully crack the eggs on top of the cheese, ensuring they are spaced apart.
- Cover the skillet with a lid and let it cook on low heat for about 6-8 minutes, or until the eggs are cooked to your desired doneness. The whites should be set, while the yolks can remain runny if you prefer.
- Once the eggs are cooked, remove the skillet from the heat. Top the dish with sliced avocado and coarsely chopped fresh cilantro. Serve immediately with additional tortillas on the side for scooping up all the deliciousness.
Equipment
- Large Skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Feel free to customize with your favorite toppings.
- Leftovers can be stored in an airtight container for up to 3 days.
- This dish is perfect for brunch gatherings!