Skillet Huevos Rancheros

5 from 4 votes

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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!

Skillet Huevos Rancheros

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!

Skillet Huevos Rancheros

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!

Skillet Huevos Rancheros

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. 

Skillet Huevos Rancheros

Tips, Tricks and Substitutions

Can I substitute fresh tomatoes?

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!

What does rancheros mean in Huevos Rancheros?

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.

What if I don’t like spicy?

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!

Skillet Huevos Rancheros

More egg recipes you’ll love

Eggs En Cocotte (Baked Eggs)

Jammy Eggs with Chili Butter and Garlic Yogurt

Pesto Eggs

If you do make this Skillet Huevos Rancheros recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Skillet Huevos Rancheros
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Skillet Huevos Rancheros
5 from 4 votes

Skillet Huevos Rancheros

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. Seriously the easiest 1 pan skillet/dinner vibe. 
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 2

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

Calories: 250kcal, Carbohydrates: 27g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 151mg, Potassium: 389mg, Fiber: 5g, Sugar: 5g, Vitamin A: 904IU, Vitamin C: 18mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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