Huevos Rancheros is a classic Mexican breakfast dish, but making it in a skillet takes it to the next level! This Huevos Rancheros Skillet is the ultimate comfort food: perfectly runny eggs nestled in a smoky, spiced tomato and bean sauce, topped with melty cheese and fresh garnishes. Serve it straight from the skillet with warm tortillas for dipping, and you’ve got a hearty, satisfying breakfast or brunch everyone will rave about.
Delicious Huevos Rancheros
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch
Cuisine Mexican
For the Sauce
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 14-ounce can diced tomatoes
- 1 14-ounce can black beans, drained and rinsed
- 1/4 cup vegetable broth or water
- Salt and pepper to taste
For the Skillet
- 4 large eggs
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup fresh cilantro chopped
- 1/4 cup diced avocado optional
- Sliced jalapeños optional, for heat
To Serve
- Warm tortillas corn or flour
- Lime wedges
Prepare the Sauce
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 2-3 minutes).
Stir in the diced red bell pepper, cumin, smoked paprika, and chili powder. Cook for another 2-3 minutes until the spices are toasted.
Add the diced tomatoes, black beans, and vegetable broth. Season with salt and pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the Eggs
Use a spoon to create small wells in the sauce, then crack an egg into each well. Sprinkle the shredded cheese evenly over the top.
Cook the Skillet
Cover the skillet with a lid and cook on low heat for 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook a bit longer.
Garnish and Serve
Remove the skillet from the heat and garnish with fresh cilantro, diced avocado, and sliced jalapeños if desired.
Serve the Huevos Rancheros Skillet directly from the pan with warm tortillas on the side and lime wedges for squeezing over the top.
Pairings
This dish pairs wonderfully with:
- Fresh fruit salad or a side of guacamole for added freshness
- A crisp Michelada or fresh-squeezed orange juice
- Crispy breakfast potatoes for a heartier meal
FAQs
1. Can I use canned refried beans instead of black beans?
Yes! If you prefer a creamier texture, swap black beans for canned refried beans and mix them into the tomato sauce.
2. Can I make this dish vegetarian or vegan?
It’s already vegetarian! To make it vegan, omit the cheese and replace eggs with tofu scramble or plant-based egg substitutes.
3. What if I don’t have an oven-safe skillet?
No problem! Cook the sauce and eggs on the stovetop as described, covering with a regular lid or foil to help the eggs cook evenly.
4. How do I make it spicier?
Add extra chili powder, a dash of cayenne pepper, or sliced fresh jalapeños into the sauce while it cooks.
