Skillet-Baked Huevos Rancheros
Ingredients
The base
-
1–2
tablespoons
olive oil
-
½
onion
diced
-
3
cloves
garlic, minced
-
2
medium
tomatoes, diced (or pico de gallo)
-
1
can
rinsed beans (about 1 ½ cups)
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
½
teaspoon
chipotle powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
kosher salt
-
to taste
cracked pepper
-
2
tablespoons
water
The tortillas and eggs
-
4
6-inch
tortillas
-
4
eggs
large
-
½
cup
crumbled cotija, queso fresco, feta or goat cheese (optional)
Garnishes
-
1
large
avocado, sliced
-
2
tablespoons
chopped fresh cilantro
-
to taste
lime wedges
-
to taste
sour cream
-
to taste
hot sauce
-
to taste
pico de gallo
Instructions
- Preheat the oven to 400°F.
- Sauté the onion in olive oil until tender, then add garlic and cook for another minute.
- Stir in half of the diced tomatoes, beans, spices, salt, and water; let simmer for about 5 minutes.
- Brush skillets with olive oil and lay tortillas down, brushing the tops with more oil.
- Divide the bean mixture among the skillets, making indentations for the eggs.
- Carefully crack the eggs into the indentations and sprinkle with salt and pepper.
- Bake in the oven until egg whites are set and yolks are cooked to your liking, about 10-20 minutes.
- Serve with avocado, lime, sour cream, cilantro, hot sauce, and fresh tomatoes.
Nutrition Facts (estimated)
Servings
4
Calories
411
Total fat
22.9g
Total carbohydrates
36.9g
Total protein
18.1g
Sodium
811.5mg
Cholesterol
201mg
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