Description
Mexican skillet rancheros combine hearty ingredients with bold southwestern flavors for a satisfying breakfast. Crispy tortillas, spicy eggs, and rich salsa create a memorable morning meal you’ll crave again and again.
Ingredients
Scale
- 4 large eggs
- 1 cup refried black beans
- 1 (14.5 oz / 411 g) can fire roasted diced tomatoes
- 1.5 cups Mexican blend shredded cheese
- 4 (6-inch) flour tortillas
- 0.5 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 0.5 cups (118 mL) chicken or vegetable broth
- 0.5 tsp kosher salt
- 0.5 tsp dried oregano
- 0.5 tsp ground chipotle
- Fresh cilantro, coarsely chopped (for topping)
- Sliced avocado (for topping)
- Additional flour tortillas (for serving)
Instructions
- Prep Station: Ignite the oven to 375°F (190°C) and meticulously oil four cast iron skillets, positioning them on a baking sheet for consistent thermal distribution.
- Sauce Foundation: In a saucepan, sauté onions and garlic until translucent, then incorporate tomatoes, oregano, chipotle powder, kosher salt, and chicken broth; simmer for 5 minutes before blending into a velvety smooth sauce.
- Bean Preparation: Reheat refried beans with additional chicken broth, stirring until uniformly warmed and creamy.
- Skillet Assembly: Extract heated skillets and press corn tortillas into their bases, layering warm beans, creating a central cavity; generously sprinkle cheese and ladle prepared sauce across each tortilla.
- Egg Placement: Gently crack an egg into the center well of each tortilla, preserving the yolk’s integrity.
- Baking Process: Return skillets to the oven, baking 10-12 minutes until egg whites transform opaque while maintaining soft yolks; optionally dust extra cheese during final cooking minutes.
- Serving Finale: Delicately extract tortillas using a flexible spatula, plate individually, and embellish with sliced avocado and cilantro; serve immediately alongside complementary warm sauce.
Notes
- Skillet Selection: Cast iron skillets provide exceptional heat distribution and create a crispy tortilla base, enhancing the overall texture and flavor of the dish.
- Sauce Prep Tip: Make the tomato sauce ahead of time to develop deeper, richer flavors and save precious cooking time on the day of serving.
- Egg Doneness Hack: Watch eggs closely during the last few minutes of baking to achieve the perfect runny yolk without overcooking the whites.
- Serving Strategy: Serve immediately after removing from the oven to maintain the crispy tortilla texture and ensure the eggs remain perfectly warm and runny.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 440
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 21 g
- Cholesterol: 210 mg