Skillet Huevos Rancheros Recipe

I can’t wait to share my quick skillet huevos rancheros with onions and peppers simmered in Mexican-spiced tomato sauce, pinto beans and runny eggs on crispy corn tortillas, a Healthy Spanish Breakfast that will make you want to read on.

I knew I was onto something the first time a skillet of smoky sauce met caramelized yellow onion and pinto beans. The flavors kinda sneak up on you, bright and a little spicy, and you keep thinking there must be a trick, but there isn’t one.

I make this when I want a weekend that feels a cut above but not a big project, its simple and forgiving and somehow still impressive. People always ask if it’s from some Best Egg Dishes Breakfast list and I laugh because it’s also my go to for Brunch Ideas Mexican.

Ingredients

• Olive oil: heart healthy monounsaturated fat adds richness and carries flavor.
• Onion: sweet when cooked adds fiber and B vitamins, savory base.
• Pinto beans: high in protein and fiber makes it filling.
• Diced tomatoes: bright acidity and vitamin C keeps sauce tangy.
• Eggs: protein rich runny yolks add silkiness and comfort.
• Corn tortillas: light corn carbs give structure and charred flavor.
• Cheese: melts into gooey pockets adds calcium salt and savor.
• Avocado: creamy healthy fats adds richness and cools spicy bites.
• Cilantro: fresh herbal lift brightens flavors some people dislike it.
• Lime wedges: bright citrus zip cuts richness and wakes flavors.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 1 medium bell pepper any color diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can pinto beans drained and rinsed
• 3/4 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper
• 4 large eggs
• 6 to 8 small corn tortillas
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 ripe avocado sliced or diced
• 1/4 cup fresh cilantro roughly chopped
• 1 lime cut into wedges
• 1/2 cup sour cream or Mexican crema
• 2 green onions thinly sliced
• 1 small jalapeño thinly sliced optional
• 1/4 cup crumbled cotija or feta optional
• Hot sauce for serving optional

How to Make this

1. Prep everything first so you dont scramble later: dice the yellow onion and bell pepper, mince the garlic, drain and rinse the pinto beans, roughly chop the cilantro, thinly slice the green onions and jalapeño if using, slice the avocado, cut the lime into wedges and shred the cheese. Have the 4 eggs and 6 to 8 corn tortillas ready.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until soft and slightly browned, about 5 to 7 minutes. Tip: cook low and slow if you want sweeter onions, raise the heat for quick color.

3. Stir in the garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon dried oregano; cook 30 to 60 seconds until fragrant so the spices bloom.

4. Add the 14 ounce can diced tomatoes (with juices), the drained pinto beans, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 6 to 8 minutes to thicken the sauce a bit, taste and add a pinch more salt if needed.

5. Make four little wells in the sauce with the back of a spoon and crack an egg into each well. Reduce heat to medium low, cover the skillet and cook until the whites are set but yolks still runny, about 6 to 8 minutes. If you want slightly firmer yolks, cook a minute or two longer or lift the lid briefly to baste with hot sauce from the pan.

6. While the eggs cook, crisp the corn tortillas: heat the remaining 1 tablespoon olive oil in a second skillet over medium high and fry each tortilla 30 to 45 seconds per side until golden and a bit blistered, drain on paper towel and sprinkle lightly with salt. Oven option: brush tortillas with oil and bake at 400 F for 6 to 8 minutes until crisp.

7. Once the eggs are nearly done, sprinkle 1 cup shredded Monterey Jack or cheddar over the skillet, cover briefly until the cheese melts, about 1 minute.

8. To serve, place 1 or 2 crispy corn tortillas on each plate and spoon the beans and tomato sauce with an egg on top. Add sliced avocado, a dollop of 1/2 cup sour cream or Mexican crema, chopped cilantro, sliced green onions, jalapeño slices if you like heat, and crumble 1/4 cup cotija or feta over everything. Squeeze lime wedges over the top and offer hot sauce at the table.

9. Final tips: eat right away so tortillas stay crisp, dont overcook the eggs or the texture gets dull, leftover sauce reheats well with a splash of water and a quick simmer.

Equipment Needed

1. Large skillet with a snug lid (for the beans, tomatoes and to poach the eggs)
2. Second skillet or frying pan (to crisp the corn tortillas)
3. Chef’s knife and cutting board (for onion, pepper, garlic, cilantro, avocado, lime)
4. Can opener and colander or fine mesh strainer (to drain and rinse the pinto beans)
5. Wooden spoon or heatproof spatula (to sauté and make wells for the eggs)
6. Measuring spoons and a 1 cup measuring cup (for spices, oil and the cheese)
7. Box grater or shredder (for the Monterey Jack or cheddar)
8. Tongs, paper towels or a plate for draining the tortillas, plus oven mitts if you use the oven option

FAQ

Skillet Huevos Rancheros Recipe Substitutions and Variations

• 2 tablespoons olive oil: use avocado oil or a neutral vegetable oil for high heat, or swap in melted butter for a richer taste
• 1 (15 ounce) can pinto beans: black beans or kidney beans work great, or cooked lentils if you want a different texture
• 6 to 8 small corn tortillas: small flour tortillas are fine if you don’t have corn, or try crispy tostada shells for extra crunch
• 1/2 cup sour cream or Mexican crema: plain Greek yogurt is a tangy, thicker stand-in, or use dairy free yogurt for a vegan option

Pro Tips

1. Crack each egg into a small bowl first then slide them into the wells so you dont get shells or uneven whites, and if you want more control nudge them into place with a spoon. This also lets you toss a bad egg without wrecking the whole pan.

2. Bloom the spices in the oil with the garlic for just a few seconds so they get aromatic, but watch closely so they dont burn. Toasting a pinch of cumin in a dry pan for 10 to 20 seconds before adding oil amps the flavor.

3. Caramelize the onion and pepper low and slow for sweetness, but if you need char turn the heat up at the end for a minute. If the pan has tasty browned bits, add a splash of water or lime to lift those flavors into the sauce.

4. Crisp tortillas separately and keep them aside until serving so they stay crunchy, or warm them in a 200 F oven so they stay crisp without getting greasy. Use freshly shredded block cheese instead of pre shredded for a creamier melt, and add avocado and crema at the last second so they stay bright and not mushy.

Skillet Huevos Rancheros Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't wait to share my quick skillet huevos rancheros with onions and peppers simmered in Mexican-spiced tomato sauce, pinto beans and runny eggs on crispy corn tortillas, a Healthy Spanish Breakfast that will make you want to read on.

Pin

Servings

4

servings

Calories

565

kcal

Equipment: 1. Large skillet with a snug lid (for the beans, tomatoes and to poach the eggs)
2. Second skillet or frying pan (to crisp the corn tortillas)
3. Chef’s knife and cutting board (for onion, pepper, garlic, cilantro, avocado, lime)
4. Can opener and colander or fine mesh strainer (to drain and rinse the pinto beans)
5. Wooden spoon or heatproof spatula (to sauté and make wells for the eggs)
6. Measuring spoons and a 1 cup measuring cup (for spices, oil and the cheese)
7. Box grater or shredder (for the Monterey Jack or cheddar)
8. Tongs, paper towels or a plate for draining the tortillas, plus oven mitts if you use the oven option

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion diced

• 1 medium bell pepper any color diced

• 3 cloves garlic minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1 (14 ounce) can diced tomatoes

• 1 (15 ounce) can pinto beans drained and rinsed

• 3/4 teaspoon kosher salt plus more to taste

• 1/4 teaspoon black pepper

• 4 large eggs

• 6 to 8 small corn tortillas

• 1 cup shredded Monterey Jack or cheddar cheese

• 1 ripe avocado sliced or diced

• 1/4 cup fresh cilantro roughly chopped

• 1 lime cut into wedges

• 1/2 cup sour cream or Mexican crema

• 2 green onions thinly sliced

• 1 small jalapeño thinly sliced optional

• 1/4 cup crumbled cotija or feta optional

• Hot sauce for serving optional

Directions

• Prep everything first so you dont scramble later: dice the yellow onion and bell pepper, mince the garlic, drain and rinse the pinto beans, roughly chop the cilantro, thinly slice the green onions and jalapeño if using, slice the avocado, cut the lime into wedges and shred the cheese. Have the 4 eggs and 6 to 8 corn tortillas ready.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until soft and slightly browned, about 5 to 7 minutes. Tip: cook low and slow if you want sweeter onions, raise the heat for quick color.
• Stir in the garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon dried oregano; cook 30 to 60 seconds until fragrant so the spices bloom.
• Add the 14 ounce can diced tomatoes (with juices), the drained pinto beans, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 6 to 8 minutes to thicken the sauce a bit, taste and add a pinch more salt if needed.
• Make four little wells in the sauce with the back of a spoon and crack an egg into each well. Reduce heat to medium low, cover the skillet and cook until the whites are set but yolks still runny, about 6 to 8 minutes. If you want slightly firmer yolks, cook a minute or two longer or lift the lid briefly to baste with hot sauce from the pan.
• While the eggs cook, crisp the corn tortillas: heat the remaining 1 tablespoon olive oil in a second skillet over medium high and fry each tortilla 30 to 45 seconds per side until golden and a bit blistered, drain on paper towel and sprinkle lightly with salt. Oven option: brush tortillas with oil and bake at 400 F for 6 to 8 minutes until crisp.
• Once the eggs are nearly done, sprinkle 1 cup shredded Monterey Jack or cheddar over the skillet, cover briefly until the cheese melts, about 1 minute.
• To serve, place 1 or 2 crispy corn tortillas on each plate and spoon the beans and tomato sauce with an egg on top. Add sliced avocado, a dollop of 1/2 cup sour cream or Mexican crema, chopped cilantro, sliced green onions, jalapeño slices if you like heat, and crumble 1/4 cup cotija or feta over everything. Squeeze lime wedges over the top and offer hot sauce at the table.
• Final tips: eat right away so tortillas stay crisp, dont overcook the eggs or the texture gets dull, leftover sauce reheats well with a splash of water and a quick simmer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 486g
• Total number of serves: 4
• Calories: 565kcal
• Fat: 34g
• Saturated Fat: 8.5g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 15g
• Cholesterol: 186mg
• Sodium: 800mg
• Potassium: 825mg
• Carbohydrates: 50g
• Fiber: 12g
• Sugar: 6g
• Protein: 22g
• Vitamin A: 1200IU
• Vitamin C: 30mg
• Calcium: 295mg
• Iron: 2.7mg