Skillet Baked Huevos Rancheros. One of my favorite breakfast dishes. Super easy, delicious and healthy too! This dish is actually my family’s traditional Christmas morning breakfast. So I’ve decided to make it a year round thing. Usually we do all of it on the stove in different pots; eggs and salsa in a skillet and the beans in a sauce pan. I decided why not make it even easier? One pot? Done. Bake it? Absolutely. A skillet on the stove, throw it into the oven for 10 minutes and boom! No extra dishes, and best of all no worrying about those eggs on the stove. Simple!
This dish is also a great way to use up any of those veggies just chillin in your crisper drawer in the fridge. Just mix them in with the beans! I like to do spinach, get some serious nutrition in there, but you can use whatever you’re feelin, or just skip it and stick to the bean basic.
Now. To business. I’ve seen a lot of huevos rancheros with cheddar cheese sprinkled on top….Blasphemy!!Literally hurts my heart. Just scoot a little farther down that cheese aisle, and pick up a little wheel of queso fresco. Seriously guys. It’s right there, and it’s SOOOOOO much better than cheddar for this dish. And don’t skimp on that cilantro.
- 4 large eggs
- 2 tablespoons unsalted butter
- 2 cloves fresh garlic, minced
- 1 15 oz can black beans, drained
- 1 teaspoon coarse salt
- 2–3 handfuls baby spinach
- 2 1/2 cups mild or medium red salsa (I used la victoria)
- 1/2 cup queso fresco cheese + extra for serving
- 1/4 cup fresh cilantro, lightly diced
- 4 6 inch corn or flour tortillas
- Coarse salt and ground black pepper, to taste
- Avocado slices and lime wedges to serve
- Heat oven to 400°F.
- In a 10 to 12 inch, oven safe skillet, melt butter over medium heat. Add garlic and saute for about 1 minute, until fragrant.
- Add black beans, spinach, and salt. Cook until spinach is wilted, stirring occasionally.
- Pour salsa over the top of the bean mixture.
- Gently crack the eggs one at a time on top of the salsa. Top with queso fresco.
- Place skillet on a rack in the middle of the oven. Cook for about 10 to 15 minutes, until eggs are white but are still jiggly when the pan is moved.
- Meanwhile, warm tortillas over the flame of a gas stove or in a microwave covered in a paper towel.
- When the eggs are done, top with black pepper, coarse salt, fresh cilantro and more questo fresco.
- Serve immediately over warmed tortillas with avocado and lime wedges.