Description
Mexican-inspired Skillet Rancheros deliver a hearty breakfast with crispy tortillas, runny eggs, and zesty salsa. Savory black beans and melted cheese complete this satisfying morning feast that brings authentic flavors right to your kitchen.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup refried black beans
- 1 (14.5 ounces / 411 grams) can fire roasted diced tomatoes
- 1.5 cups Mexican blend shredded cheese
- 4 (6-inch) flour tortillas
Spices and Seasonings:
- 0.5 teaspoon kosher salt
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground chipotle
Aromatics and Additional Ingredients:
- 0.5 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 0.5 cups (118 milliliters) chicken or vegetable broth
- Fresh cilantro, coarsely chopped (for topping)
- Sliced avocado (for topping)
- Additional flour tortillas (for serving)
Instructions
- Preheat the oven to 375°F (190°C) and meticulously coat four 6.25-inch cast iron skillets with oil, arranging them on a baking sheet to ensure uniform heating.
- In a saucepan over medium heat, sauté finely chopped onions and minced garlic until they become translucent and aromatic, approximately 3 minutes.
- Introduce whole tomatoes with their liquid, dried oregano, ground chipotle powder, kosher salt, and of chicken broth to the sautéed aromatics; allow the mixture to simmer gently for 5 minutes, then let it cool slightly.
- Transfer the sauce to a blender and puree until completely smooth; this sauce can be prepared up to three days in advance and reheated when needed.
- Return the saucepan to medium heat and incorporate refried beans with an additional of chicken broth, stirring until the mixture is heated through and uniformly combined.
- Carefully remove the preheated skillets from the oven and press a corn tortilla firmly into the bottom of each skillet.
- Distribute approximately of warm refried beans across each tortilla, creating a small well in the center; sprinkle shredded cheese and ladle several tablespoons of prepared sauce over the beans.
- Delicately crack one large egg into the center well of each skillet, ensuring the yolk remains intact.
- Return the skillets to the oven and bake for 10-12 minutes, monitoring the egg whites until they become opaque while maintaining a soft, slightly jiggly yolk; optionally, add an extra sprinkle of cheese around the yolks during the final 5-7 minutes of cooking.
- Using a thin, flexible spatula, carefully detach the tortillas from the scorching hot skillets and transfer them directly onto serving plates.
- Garnish with freshly sliced avocado, chopped cilantro leaves, and serve immediately with additional warm sauce on the side.
Notes
- Prepare this vibrant Mexican-inspired breakfast dish when you want to impress brunch guests with minimal kitchen effort.
- Sauce can be crafted three days ahead, making morning preparation remarkably streamlined and stress-free.
- Selecting fresh eggs and ripe avocados significantly elevates the overall flavor and presentation of this skillet masterpiece.
- Cast iron skillets provide perfect heat distribution, creating crispy tortilla bottoms and perfectly cooked runny egg yolks.
- Customize heat levels by adjusting chipotle powder or adding additional spicy elements like jalapeños for adventurous palates.
- Always handle hot skillets with thick oven mitts to prevent potential kitchen accidents during serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 300 mg