Description
Enjoy a delicious and quick Huevos Rancheros Skillet, perfect for a breakfast-for-dinner meal. This recipe is ready in just 20 minutes and uses one skillet for easy cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1 clove garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add black beans, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Stir to combine and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Make four wells in the bean mixture. Crack one egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until egg whites are set but yolks are still runny.
- Sprinkle shredded cheese over the top.
- Serve immediately, with desired toppings.
Notes
- For a spicier dish, use hot diced tomatoes with green chilies or add a pinch of cayenne pepper.
- If you don’t have an oven-safe skillet, you can transfer the bean mixture to a baking dish before adding the eggs and baking at 375°F (190°C) until the eggs are cooked.
- This dish is great for using up leftover cooked chicken or sausage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop to Oven (optional)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 200mg