Huevos Rancheros

Huevos Rancheros | real food. home made.

Today, I rushed home from work and went to my polling location to vote for State Representatives.  I swear, when I am older, I am definitely going to be one of the ladies who volunteers at those things.  They were having a blast.  I would bring baked goods to share.  (I didn’t see any baked goods).

Usually I stop at the grocery store on the way home from work, but today I decided not to, and to “just wing it”; challenge myself to create something from what I had in stock at the house.  And this is what I came up with.

Huevos Rancheros

Serves: 3


  • 1 jar specialty salsa (mild, medium or hot, based on preference)
  • 1 can black beans, partially drained
  • pastured eggs
  • 3-6 corn tortillas, warmed
  • 1 lime, quartered
  • small handful of cilantro
  • handful of corn tortilla chips (optional)
  • one avocado, sliced (optional)
  • freshly ground black pepper


  1. In a large skillet with tight fitting lid, turn heat to medium and bring salsa to a boil.
  2. Stir in beans and some bean liquid, and bring to a low simmer.
  3. Carefully crack the eggs evenly spaced throughout the beans.
  4. Cover with lid and cook just until whites are firm (yolks will still be runny).
  5. Microwave 1-2 tortillas per person, separated by paper towel for 20 seconds or so.
  6. Lay down tortillas and scoop two eggs and accompanying bean/salsa mixture onto each plate.
  7. Garnish with avocado and cilantro.
  8. Serve with a lime wedge and a handful of tortilla chips.
  9. Grind black pepper onto the eggs.
  10. Serve and enjoy – for breakfast, brunch, or dinner.

Huevos Rancheros is a great recipe to have in your arsenal; it can be thrown together at a moment’s notice with mostly stock items.  Hopefully now you can add it to yours!


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Filed under Breakfast, Brunch, Dinner Ideas, Gluten Free, Vegetarian

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