Skillet Huevos Rancheros Recipe

Directions

• • 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.