Delicious Huevos Rancheros
Equipment
- Large Oven-safe Skillet Cast Iron Works Great
- Wooden Spoon or Spatula
- Cutting board and knife
Ingredients
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
Instructions
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.