Huevos Rancheros Skillet Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

8 corn tortillas

neutral oil

1/2 yellow onion, (sliced)

1 poblano pepper, (seeded and sliced)

2 jalapeños, (thinly sliced)

28 oz canned whole peeled tomatoes

1 tablespoon ancho chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1 teaspoon kosher salt

15 oz canned pinto beans, (drained and rinsed)

4 eggs

1 avocado, (sliced)

2 oz cotija cheese, (crumbled)

1/2 cup fresh cilantro leaves

4-5 radishes, (thinly sliced)

2 limes, (cut into wedges)

Directions

Heat a layer of oil in a cast iron skillet over medium heat. Fry the tortillas for about 2 minutes per side, until crispy. Transfer to a paper towel lined tray to drain excess oil and season with salt. Remove all but 1 tablespoon of oil from the skillet.

Add the sliced onion, poblano, and jalapeños and saute for 2-3 minutes, until softened. Add the tomatoes and spices and use a wooden or silicone spoon to break up the tomatoes as they cook. Season with salt, and add the beans.

Bring to a simmer and simmer for 10-15 minutes, until some of the liquid has evaporated and the tomatoes have broken down. Make four well-like indentations in the tomatoes and crack an egg into each well. Simmer for another 8-10 minutes until the eggs are cooked to your desired doneness. You can speed up this process by covering the skillet loosely with a lid.

Remove from the heat and add your desired toppings. Serve with the crispy tortillas and lime wedges on the side.

Nutrition

• Calories: 331 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Cholesterol: 164 mg
• Sodium: 1403 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 12 g
• Total Sugars: 10 g
• Protein: 16 g