Skillet Huevos Rancheros

[Photographs: Yasmin Fahr]

Note: For added creaminess, try topping the dish with crumbled feta or cotija cheese.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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Skillet Huevos Rancheros

About This Recipe

Yield:Serves 4
Active time:25 minutes
Total time:25 minutes
This recipe appears in: One-Pot Wonders: Huevos Rancheros

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 1 jalapeno, deseeded and roughly chopped (about 1 tablespoon)
  • Pinch of dried cumin
  • 1 (28-oz) can whole peeled tomatoes
  • 1 (15-oz) cans black beans, drained and rinsed
  • 4 eggs
  • Corn tortillas, toasted or warmed
  • ½ cup freshly chopped cilantro
  • 1 hass avocado, sliced
  • 1 lime, sliced

Procedures

  1. 1

    Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onions and a pinch of salt and cook until softened, about 2 minutes. Add the garlic, jalapenos and cumin and cook until fragrant and softened, about 30 seconds more.

  2. 2

    Add the tomatoes and allow to cook until they soften, then break them apart with a wooden spoon or potato masher. Adjust the heat to maintain a vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes. Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro and served with limes and avocado slices.

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