Huevos Rancheros Skillet Recipe for #SundaySupper


The Sunday Supper Tastemakers are putting our skillets to use this week to come up with easy, one skillet recipes that are especially helpful for back to school time. I am out of the back to school round with my kiddo, but I love any opportunity to use my skillets. Three cheers for our Hostess, Liz from That Skinny Chick Can Bake, a gorgeous blog with droolworthy recipes!

The Huevos Rancheros skillet is on the table in about 30 minutes – perfect for the early birds who like to cook in the morning and the breakfast for dinner crowd. In making this recipe the first time, I used canned diced tomatoes and was not happy with the results that had way too much liquid. I refined the recipe by using chopped grape and heirloom tomatoes instead of canned and also added some black beans to thicken the dish. Successful baked eggs really need ingredients that will allow for the creation of a well for the raw eggs to rest in.

Queso Fresco, and avocado are creamy garnishes that really complement the acidity of the roasted tomatoes and peppers. A sprinkle of cilantro and chives bring a fresh pop. Lining the skillet with the tortilla gives us a crunchy, baked tortilla that slides right out onto the plate.


I used my 8 inch skillet which is the perfect size for two eggs/two people or even four little people. If you have a larger skillet and bigger appetites to feed, double it up.  You can also warm some extra tortillas for deep skillet digging and for those luscious egg yolks!

Join the #sundaysupper weekly chat which starts at 7:00 pm eastern on Sunday and tweet your favorite skillet recipes!

Happy eating, Happy back to school, and Happy skillet cooking!

Ingredients (serves 2):

  • 2 extra large flour tortillas – one for the skillet and one for scooping (or more if needed!)
  • 2 eggs
  • 2 tablespoons of Olive Oil, plus olive oil for the skillet before you place the tortilla
  • 1 garlic clove pressed/minced
  • 1/3 cup chopped onion
  • 1/3 cup chopped yellow pepper
  • 1 1/2 – 2 cups cups chopped grape tomatoes and heirloom tomatoes (whatever fresh tomato you have on hand)
  • 1/2 cup rinsed black beans
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon chili powdersalt and pepper to taste


  • 1/2 avocado chopped or sliced
  • 1/4 – 1/2 cup Queso Fresco cheese crumbled (or a cheese you like)
  • 2 tablespoons of chopped cilantro and chives
  • Optional: hot sauce, peppers (like jalapenos or chopped Hatch chiles!)



Preheat oven to 400F. For a tortilla-lined skillet, use a separate pan to cook everything down, lightly brush olive oil in skillet (sides and bottom), place extra large tortilla into skillet. If you are keeping tortillas separate, then cook right in the skillet. Saute garlic, onions, peppers, and spices until tender. Add tomatoes and cook for a few minutes and then add rinsed beans. Allow to cook for a few minutes and liquid to be cooked off.

Create two “wells” and carefully add raw eggs into the wells. Place skillet into the oven and back for 10-15 minutes until eggs are done.

Add garnishes like avocado, Queso Fresco, cilantro and chives, salt and pepper to taste. ENJOY!


Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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About Kimberly Moore - The Hungry Goddess Herself

19 Responses to “Huevos Rancheros Skillet Recipe for #SundaySupper”

Read below or add a comment...

  1. Stacey says:

    We love heuvos rancheros in our home! I am going to have to try your skillet method – looks amazing!

  2. Liz says:

    What a gorgeous, yummy meal! I love how it’s all nestled in a big tortilla!!!

  3. Gorgeous recipe and photos which were saved and pinned =) In Tokyo, on Sundays, my dad would make a similar baked eggs dish in honor of his New Mexico roots…He’s 93 now. So, in honor of him I’d like to replicate your yummy sounding and luscious looking Huevos Rancheros =)

  4. I love brinner and this looks like a fantastic one.


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