Name: Skillet Huevos Rancheros Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: ½ cup yellow onion, finely chopped; ½ tsp La Criolla Minced Garlic; 1 (14.5 oz) can roasted tomatoes; ½ tsp La Criolla Mexican Oregano; Salt, to taste; ½ cup chicken broth, divided; 1 tbsp vegetable oil; 1 (10-inch) flour tortilla; 1 cup refried La Criolla Pinto Beans; 5 ½ cups Mexican blend cheese, shredded; 4 large eggs; 1 ripe avocado, sliced; Fresh cilantro, for garnish (optional)

CategoryBreakfastDifficultyBeginner

This Skillet Huevos Rancheros recipe is an easy, one‑pan Mexican breakfast made with rich ranchero sauce, creamy refried beans, melted cheese, and perfectly baked eggs. Finished with avocado and seasoned with La Criolla Mexican Oregano, this dish is bold, comforting, and perfect for brunch or weeknight dinners.

Recipe by: Chef Tony Rican
Website: AverageGuyGourmet.com
YouTube: Subscribe on YouTube Twitter: @agg_rican Facebook: Average Guy Gourmet Instagram: @average_guy_gourmet

Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!

Servings: 4

Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients:

½ cup yellow onion, finely chopped

½ tsp La Criolla Minced Garlic

1 (14.5 oz) can roasted tomatoes

½ tsp La Criolla Mexican Oregano

Salt, to taste

½ cup chicken broth, divided

1 tbsp vegetable oil

1 (10-inch) flour tortilla

1 cup refried La Criolla Pinto Beans

5 ½ cups Mexican blend cheese, shredded

4 large eggs

1 ripe avocado, sliced

Fresh cilantro, for garnish (optional)

Reheat oven to 375°F with a 10-inch cast iron skillet inside the oven.

Heat vegetable oil in a saucepan over medium heat. Add chopped onion and La Criolla Minced Garlic and cook for 3 minutes, until softened and fragrant.

Add roasted tomatoes with their juices, La Criolla Mexican Oregano, and salt to taste. Pour in ¼ cup chicken broth and simmer for 5 minutes.

Remove from heat and let cool slightly. Transfer mixture to a blender and blend until smooth.

Return saucepan to medium heat. Add refried La Criolla Pinto Beans and remaining ¼ cup chicken broth, stirring until smooth and warmed through.

Carefully remove the hot skillet from the oven. Press the tortilla into the bottom of the skillet.

Spread refried La Criolla Pinto Beans evenly over the tortilla, creating four small wells for the eggs.

Sprinkle 1 cup shredded cheese over the beans, then spoon a few tablespoons of ranchero sauce on top.

Crack one egg into each well. Return skillet to oven and bake for 10 minutes, until egg whites begin to set.

Sprinkle remaining cheese around the yolks and bake an additional 5–7 minutes, until cheese is melted and eggs reach desired doneness.

Carefully release tortilla from skillet using a thin spatula and slide onto a plate.

Top with sliced avocado, fresh cilantro, and additional sauce if desired. Serve warm.

Skillet Huevos Rancheros Recipe

Nutrition Facts

4 servings

Serving size

1 skillet (about 1¼ cups)

Amount per serving
Calories420

% Daily Value *
Total Fat 24g31%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 213mg71%
Sodium 680mg30%
Total Carbohydrate 32g12%
Dietary Fiber 7g25%
Total Sugars 5g
Includes 0g Added Sugars0%
Protein 21g

Calcium 320mg25%
Iron 4.2mg24%
Potassium 820mg18%
Vitamin D 2.1mcg11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients