Huevos Rancheros
Experience the best of breakfast-for-dinner with Huevos Rancheros. This Mexican inspired delight features a savory salsa of tomatoes,black beans, and corn, crowned with perfectly cooked eggs. Served on warm tortillas with cheese and cilantro, it's a quick, customizable, and flavorful fusion dish.
Equipment
- Skillet
- Spatula
- Mixing bowls
- Can opener
- Cooking spoon
Ingredients
- 8 large eggs
- 2 cups black beans cooked and drained
- 1 cup corn kernels fresh or frozen
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can (14 oz) diced tomatoes undrained
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- Fresh cilantro chopped, for garnish
- 4 large flour tortillas
Instructions
- Prepare the Salsa: In a skillet over medium heat, sauté the chopped onion, garlic, and bell pepper until softened.
- Add diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Simmer for 10 minutes until the salsa thickens.
- Cook the Beans and Corn: Add black beans and corn to the skillet with the salsa. Cook until heated through. Adjust seasoning if needed.
- Warm the Tortillas: In a separate skillet, warm the flour tortillas over medium heat, flipping them to ensure even heating.
- Cook the Eggs: In the salsa skillet, create little wells in the bean mixture and crack an egg into each well. Cover and cook until the eggs are done to your liking.
- Assemble the Dish: Place a tortilla on each plate.
- Spoon the bean and egg mixture over the tortillas.
- Sprinkle shredded cheese over the top.
- Garnish with fresh cilantro.
- Serve: Serve immediately while the eggs are still runny, if desired.
Notes
- Customize the spice level by adjusting the amount of chili powder and green chilies.
- Add a dollop of sour cream or avocado slices for extra richness.