I haven’t posted a breakfast/brunch recipe in a while, and this one is worthy of a post on its own. Meaning “ranch eggs” or “rancher’s eggs,” Skillet Huevos Rancheros is a one pan meal that’s super easy to make and prep ahead of time. You can cook your eggs to however you like, but I like mine runny so they meld with the homemade rancheros sauce or salsa that you make, the refried beans and avocados. I had leftover spinach and zucchini so I tossed it in, but you can’t even tell. I also used a low-carb whole wheat tortilla from Trader Joe’s, but you can keep it authentic and gluten-free with corn ones. If you prep ahead of time, make the sauce, and store the ingredients separately, so you can easily assemble.
Ingredients (serves 4).
For the Rancheros Sauce (makes 2 c):
- 1 can (14.5 oz) fire-roasted tomatoes with green chilies
- 1/4 c vegetable broth
- 1/2 t oregano
- 1/4 t chili powder
- 1/4 t cumin
For the Huevos Rancheros:
- 4 tortillas, 8″ (I used low-carb whole wheat ones from Trader Joe’s)
- 1 c refried black beans (vegetarian)
- 1/2 c chopped spinach
- 1/2 c chopped zucchini
- 1 c Rancheros sauce (from above)
- 4 eggs
- 1/4 c shredded mozzarella or cheese of choice (optional)
- 1 avocado, sliced
- Salt and pepper to taste
- Preheat oven to 375º F.
- In a small saucepan over medium heat, combine ingredients for sauce. Stir well and simmer for 5-7 min. Purée with an immersion blender (or carefully transfer to a blender) and make a sauce.
- In a skillet, lightly grease with cooking spray and place a tortilla. Top with 1/4 c refried beans and evenly spread with spoon. Top with 1/8 c spinach and zucchini. Spoon 1/4 c rancheros sauce. Carefully crack 1 egg on top. Sprinkle with 1 T cheese (optional — see photos below).
- Cover skillet and heat over medium heat for 2-3 min.
- This step is optional, but it makes the tortilla crispy. You can skip to the next step, but just extend your baking time to allow the egg whites to set.
- Transfer uncovered skillet to oven and bake until egg whites are cooked through. For a runny yolk, cook 4-5 min and 7-8 for a hard boiled, set yolk.
- *Carefully* remove skillet from oven and gently remove tortilla and transfer to a plate.
- Top with 1/4 sliced avocado and add salt and pepper to taste.
Adapted from Love & Olive Oil‘s “Skillet Heuvos Rancheros.”
Nutrition for 1 skillet.
305 calories • 14.7 g fat (50%) • 19 g carbs (29%) • 13.9 g protein (21%) • 11.2 g fiber • 2.8 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.
Baked without cheese.
Baked with cheese.