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 Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Mexican

Servings:

Author: Lindsey Baruch

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.

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