This Huevos Rancheros Breakfast Skillet is truly the breakfast of champions. It also happens to be the lunch and dinner of champions too (that’s how we roll around here). I have a feeling I’ll be making more this week since a certain little picky eater can’t get enough of it. And I’m sure once I bake another big batch he’ll just push it away with disgust, because that’s how things work with this certain little picky-eating-toddler. But I’ll take my chances because I have a feeling the adults in the house will manage just fine polishing this off any time of the day.
Now back to my pile of dirty laundry, sticky floors and messy kitchen. (sigh)
1/2 medium onion, chopped (approx. 1/2 cup)
1/2 green bell pepper, chopped (approx. 1/3 cup)
1 can of diced tomatoes
1 can cooked black beans
1 garlic clove, minced (finely chopped)
1/2 teaspoon crushed red chili flakes
1 cup cheese (I used sharp cheddar cheese)
A small handful of fresh cilantro chopped, for topping
Sour cream, for topping
8 corn tortillas
1 teaspoon of salt
In a large cast-iron skillet add a drizzle of olive oil and let it heat up over a medium heat. Add chopped onions and bell pepper, and minced garlic. Cook up until onion is translucent. Stir in black beans and cook for a few minutes. Add can of stewed diced tomatoes and crushed chili flakes. Cook on a medium-low heat for 10 minutes. Bring the heat up to a low-boil and add eggs, one at a time (try to even disperse them out evenly).
Preheat oven to a broil setting.
Cook eggs until they are almost completely white. Turn stove off. Sprinkle cheese evenly over eggs. Place skillet into the oven and bake on a broil for 5-8 minutes, or until cheese is golden. Remove from oven.
Warm corn tortillas in a lightly olive oil greased skillet. Cook on both sides for a couple of minutes.
To serve, place a warmed tortilla on a plate and pile on a hefty spoonful of huevos rancheros. Sprinkle on chopped cilantro, avocado slices, and a dollop of sour cream.