Skillet Huevos Rancheros
I’m not sure if I’ve ever ranted about breakfast in our household before. Hubby and toddler share one view of breakfast. I have a completely different view.
You see, my boys have sweet teeth. When asked what they want for breakfast, guaranteed the answer is always something along the lines of pancakes or waffles. Me on the other hand? Give me savory, give me vegetables, give me eggs, give me leftover Vietnamese food. Give me anything BUT pancakes or waffles.
Huevos rancheros have everything I ever dream of in breakfast. Vegetables, proteins and NOT sweet. Yes please. When I came across a recipe for an easy skillet version of huevos rancheros at Real Simple, I just knew.
This dish is so simple to make, and would be delicious served over roasted potatoes for another gluten free option. Adjust the toppings to your taste: grated cheddar, sliced avocado, sour cream, cilantro (of course I would never condone the use of cilantro, but if it’s your cup of tea, well then I can’t stop you).
- 2 cups salsa
- 1 (14 oz) can black beans, drained and rinsed
- 4 large eggs
- freshly ground salt and pepper to taste
- 2 green onions, thinly sliced
- 4 small flour or corn tortillas, warmed
- 1 avocado, sliced
- sour cream for serving
- In a large skillet, combine the salsa and black beans and bring to a simmer over medium heat.
- Make 4 wells int he bean mixture. Crack an egg into a bowl and gently slide it into the well. Repeat with the remaining eggs. Season with salt and pepper.
- Cover and cook for 3 to 5 minutes for slightly runny yolks.
- Sprinkle with green onions.
- Serve on tortillas and top with avocado and sour cream.