Skillet Huevos Rancheros
on May 04, 2022, Updated Mar 08, 2024
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In love with this skillet inspired huevos rancheros! Stewed pinto beans and tomatoes, nestled in with eggs over a crispy corn tortilla and tons of toppings. This recipe for huevos rancheros is SO good. Seriously the easiest 1 pan skillet/dinner vibe. What an absolutely wonderful vegetarian dish as well! In conclusion: it is just epic. Serve for breakfast, brunch or even dinner.
For this recipe, we’re drawing inspiration from Huevos Rancheros and Huevos Ahogados, which are two popular Mexican breakfast staples!
What is Huevos Ahogados?
Huevos Ahogados translates to “drowned eggs” in salsa. This one pan skillet dish is a great easy meal! Made with a base of tomato salsa, this stewed egg dish is fantastic! For the salsa, think tomatoes, onions, garlic and dried peppers like guajillo peppers.
We are inspired by this skillet-tomato recipe, and adding in ingredients like pinto beans with the stewed eggs.
What is Huevos Rancheros (rancher’s eggs)?
Huevos Rancheros is a typical Mexican breakfast made with corn tortillas and fried eggs topped with warm salsa, sometimes served with refried beans as a side, or on the corn tortilla, the warmed salsa and fried egg. We are inspired by this take with this recipe!
What ingredients do you need for this Skillet Huevos Rancheros?
The base: First, it starts with a drizzle of olive oil.
After that, you’ll sweat out ingredients like yellow onion, chopped roma tomatoes (you can alternatively use canned tomatoes if you prefer) and diced jalapeño (seeded but keeps the seeds if you want it extra spicy!).
To finish, the sauce is completed with pinto beans (in sauce) with cumin powder and chili powder.
Eggs: For the eggs, we’re simmering them in the luscious tomato/beans sauce until perfection. Additionally, you can alternatively fry them separate and place over when serving. However, I personally love the flavor with them simmered in the sauce!
Tortillas: We’re using corn tortillas, and doing a light fry in oil. For another alternative, you can definitely use flour tortillas if you prefer. Nonetheless, both options are fantastic!
Optional toppings: Sliced radish, Cotija cheese/queso fresco, sliced avocado, fresh cilantro, sliced jalapeño (or even hot sauce as well!), lime juice, fresh pico de gallo, sour cream – the toppings are definitely endless!
Instructions to make this easy huevos rancheros
Prep your tortillas
First, in a large skillet/cast iron skillet, heat up avocado oil or heat vegetable oil on medium heat and lightly fry your corn tortillas, flipping on both sides. Set the tortillas aside on paper towels to get off excess oil.
Second, take a paper towel with tongs and remove any excess oil from the skillet to use the same pan to continue the recipe.
Begin your veggies in the skillet
In the same skillet, with a little bit of excess oil, add in your onion, tomato and jalapeno. Season with salt, pepper and chipotle powder. Stir and simmer and sweat out your vegetables for about 7-8 minutes.
Add in your beans, mix well and add your water. After that, simmer until all combined.
Crack in your eggs
Make 3-4 wells in your skillet and crack your eggs gently. After that, cover and simmer/steam on medium low, until your egg whites are set, and the yolk is still runny, about 10-15 mins.
Assemble!
Spoon your egg/bean mixture on top of your crispy tortillas, and top with sliced radish, a sprinkle of Cotija cheese, sliced avocado, cilantro and sliced jalapeno.
Tips, Tricks and Substitutions
Yes, feel free to used canned tomatoes. However, as an option, you can use whole peeled tomatoes, and pour the sauce as well as the juice. Similarly, you can alternatively use store-bought salsa to warm up through the mixture as well here!
Huevos Rancheros translates to “ranch eggs”, which is a classic Mexican breakfast with fried eggs on a lightly fried tortilla (usually corn) in cooked salsa!We’re inspired by that popular dish in this recipe.
You can remove the chipotle powder and jalapeño if you’ve like to lower the spice level. However, it will be just as delicious, promise!
More egg recipes you’ll love
Jammy Eggs with Chili Butter and Garlic Yogurt
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Skillet Huevos Rancheros
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, thinly sliced or died
- 3 roma tomatoes, diced
- 1 jalapeño, minced
- 1/4 teaspoon chipotle powder
- 1 can pinto beans, with sauce
- 1/4 cup water
- 3 to 4 large eggs
- 3 to 4 corn tortillas, lightly fried in avocado oil or vegetable oil
- Salt and pepper to taste
- Optional toppings: Sliced radish, Cotija cheese/queso fresco, sliced avocado, fresh cilantro, sliced jalapeño (or even hot sauce as well!), lime wedges
Instructions
- Prep your tortillas. In a large skillet/cast iron skillet, heat up avocado oil or heat vegetable oil on medium heat and lightly fry your corn tortillas, flipping on both sides. Set the tortillas aside on paper towels to get off excess oil. Take a paper towel with tongs and remove any excess oil from the skillet to use the same pan to continue the recipe.
- Begin your veggies in the skillet. In the same skillet, with a little bit of excess oil, add in your onion, tomato and jalapeno. Season with salt, pepper and chipotle powder. Stir and simmer and sweat out your vegetables for about 7-8 minutes.
- Add in your beans, mix well and add your water. Simmer until all combined.
- Crack in your eggs. Make 3-4 wells in your skillet and crack your eggs gently. Cover and simmer/steam on medium low, until your egg whites are set, and the yolk is still runny, about 10-15 minutes.
- Assemble! Spoon your egg/bean mixture on top of your crispy tortillas, and top with sliced radish, a sprinkle of Cotija cheese, sliced avocado, cilantro and sliced jalapeno.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.