Skillet Huevos Rancheros for Two

Hello and welcome! Lately my favorite brunch order at a particular restaurant is Huevos Rancheros. We haven’t been out for brunch the last few weeks so I decided to make the dish at home. This is a really simple recipe that we will make in an oven-safe skillet, with chorizo, black beans, tomatoes, cheddar cheese, crispy corn tortillas, and avocado with two fried eggs on top. This is a skillet for two, but it can easily be scaled up for a group. It’s fresh and savory – perfect for a brunch, lunch or dinner! Let’s get right to it: Skillet Huevos Rancheros For Two.

Toast Your Tortillas

First, let’s start with toasting the corn tortillas. You can use tostada shells if you have those on hand, and skip this step. Preheat the oven to 400 degrees F. With the tortillas on a sheet tray, use a brush to oil both sides of three corn tortillas. In a small bowl, mix together a pinch each of kosher salt, dried oregano, cumin and cayenne pepper. Sprinkle this seasoning mixture on both sides of the tortillas.

When the oven is at temp, place the sheet tray in and set a timer for 5 minutes. It will take maybe 8 minutes for them to crisp up, flip the tortillas over at the 5 minute mark and continue toasting until the tortillas are lightly browned in spots and crisp. Remove from the oven, but leave the oven on.

While the tortillas are toasting, brown 8 ounces of chorizo in a cast iron or other oven-safe skillet, over medium heat. When the chorizo is browned, add 1 can of drained and rinsed black beans. Stir to combine and add 1 cup of halved cherry tomatoes. If you want to use canned, diced tomatoes instead, go for it!

Stir occasionally and let this cook down a little, until the tomatoes have softened and begun to release their juices. Then we’re ready to build the Skillet Hueveos Rancheros For Two.

Build the Huevos Rancheros

Turn the burner off and scoop out about 1 cup of the chorizo and bean mixture and set aside. Place the three toasted tortillas on top of the bean, chorizo and tomato mixture in the pan. Arrange them to cover the bean mixture.

Next, add about half of the reserved bean mixture on top of the tortillas. Top with a handful of grated cheddar cheese.

Add the rest of the reserved bean mixture and top with the rest of the grated cheddar.

Place the whole skillet in the still-hot oven, and we can turn our attention to the huevos part of the Skillet Huevos Rancheros For Two.

The Huevos

In a nonstick skillet over medium heat, heat a drizzle of oil. Crack two eggs into the skillet and reduce the heat to medium-low. When the whites are mostly set, reduce the heat to low and cover the pan with a lid.

Keep checking under the lid every other minute or so, and when the whites are completely set, remove from heat.

Finishing Touches

With our skillet rancheros out of the oven, it’s time to add the huevos and the finishing touches. I have half of an avocado and some chopped fresh cilantro and scallions to add. Place the sliced avocado on top.

Carefully slide the fried eggs out of the nonstick skillet onto the Rancheros Skillet, on top of the sliced avocado. Season the eggs with kosher salt and pepper. Top with fresh chopped cilantro and sliced scallions. Add your favorite hot sauce and/or sour cream or crema, if you like. I have a couple lime cheeks too.

I am calling this Skillet Huevos Rancheros For Two, but honestly I could eat the whole thing on my own. It’s so good! Fresh and flavorful with great texture from the chorizo and black beans; the crispy, crunchy tortillas; silky avocado and eggs. Such a wonderful combination.

Thank you so much for joining me today, for this fantastic (gluten free!) Skillet Huevos Rancheros For Two! It’s so easy, and it comes together in about 20 minutes, so it’s a perfect quick-to-make breakfast, with a huge payoff. Give it a go and let me know what you think! If you’re looking for another Mexican-inspired breakfast, try Street-Style Breakfast Tacos. Take care and be well, xo Kelly

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Skillet Huevos Rancheros for Two

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Breakfast, Brunch – Mexican

By Kelly Djalali – Serves: 1-2

Prep Time: 5 Minutes – Cooking Time: 15 Minutes – Total Time: 20 Minutes

Fresh, flavorful with chorizo and black beans; crispy, crunchy toasted corn tortillas; avocado and eggs. Skillet Huevos Rancheros For Two!

Ingredients

• 3 Corn Tortillas
• Pinch each of Kosher Salt, Dried Oregano, Cayenne Pepper, Cumin
• 8 oz. Mexican Chorizo
• 1 15-oz. Can of Black Beans, drained and rinsed
• 1 cup Cherry Tomatoes, halved (or 1 can of diced tomatoes)
• 1 cup Grated Cheddar Cheese (or Jack Cheese)
• 2 Large Eggs
• Kosher Salt and Black Pepper
• 1/2 Avocado, sliced
• 1 Scallion, whites and greens sliced thin
• Fresh Cilantro, chopped
• Hot Sauce
• Lime Wedges

Instructions

1

Preheat the oven to 400 degrees F. With the tortillas on a sheet tray, use a brush to oil both sides of three corn tortillas. In a small bowl, mix together a pinch each of kosher salt, dried oregano, cumin and cayenne pepper. Sprinkle this seasoning mixture on both sides of the tortillas.

2

Place the sheet tray in the oven and set a timer for 5 minutes. It will take maybe 8 minutes for them to crisp up, flip the tortillas over at the 5 minute mark and continue toasting until the tortillas are lightly browned in spots and crisp. Remove from the oven, but leave the oven on.

3

Meanwhile, brown 8 ounces of chorizo in a cast iron or other oven-safe skillet, over medium heat. When the chorizo is browned, add 1 can of drained and rinsed black beans. Stir to combine and add 1 cup of halved cherry tomatoes.

4

Stir occasionally and let this cook down a little, until the tomatoes have softened and begun to release their juices.

5

Turn the burner off and scoop out about 1 cup of the chorizo and bean mixture and set aside. Place the three toasted tortillas on top of the bean, chorizo and tomato mixture in the pan. Arrange them to cover the bean mixture.

6

Next, add about half of the reserved bean mixture on top of the tortillas. Top with a handful of grated cheddar cheese.

7

Add the rest of the reserved bean mixture and top with the rest of the grated cheddar.

8

Place the whole skillet in the still-hot oven.

9

In a nonstick skillet over medium heat, heat a drizzle of oil. Crack two eggs into the skillet and reduce the heat to medium-low. When the whites are mostly set, reduce the heat to low and cover the pan with a lid. Keep checking under the lid every other minute or so, and when the whites are completely set, remove from heat.

10

Remove the skillet from the oven when the cheese is melted.

11

Top the skillet with sliced avocado, fried eggs, sliced scallions, and chopped cilantro.

12

Add lime, hot sauce and crema if you like.