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Huevos Rancheros

This brunch classic works great in a skillet.

Total Time:


For the Huevos Rancheros:
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • kosher salt
  • 1 c. black beans, drained and rinsed
  • 1 c. salsa
  • 1 c. Shredded Monterey Jack
  • 4 large eggs
For serving:
  • 4 corn tostadas
  • 1 avocado, sliced
  • 1 tbsp. freshly chopped cilantro
  • Hot sauce
  • sour cream


  1. Preheat oven to 400º.
  2. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
  3. Add black beans and salsa to skillet and stir to combine.
  4. Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
  5. Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
  6. Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.