Description
Skillet Huevos Rancheros is a vibrant and satisfying dish that brings the flavors of Mexico right to your table. This recipe features perfectly poached eggs nestled in a zesty tomato sauce, complemented by protein-rich black beans and creamy avocado slices. Quick to prepare and easy to customize, this hearty meal is perfect for breakfast, brunch, or any time you crave something delicious. With its colorful presentation and robust flavors, it’s sure to become a favorite in your household.
Ingredients
- 4 large fresh eggs
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, chopped (adjust for heat)
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent.
- Add minced garlic and chopped jalapeño; cook until fragrant.
- Stir in fire-roasted diced tomatoes and black beans. Season with salt and pepper.
- Let the mixture simmer for about 5 minutes until slightly thickened.
- Create wells in the sauce and crack an egg into each well. Cover the skillet and cook until the egg whites are set but yolks remain runny (about 5 minutes).
- Remove from heat, garnish with cilantro, and serve hot with avocado slices.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg
Keywords: - For added flavor, consider incorporating spices like cumin or smoked paprika. - Feel free to swap black beans for refried beans or include chorizo for extra protein. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stovetop.