Skillet Heuvos Rancheros
2 T olive oil
1 onion
1 can of diced tomatoes
¼ tsp chipotle powder (or 1 T of our smoked hot sauce)
1 can pinto beans
¼ cup water
4 eggs
Corn tortillas
Salt and pepper to taste
Optional toppings: radish, queso fresco cheese, sliced avocado, cilantro, jalapeno, lime wedges
Instructions:
1. Fry onions in skillet, adding tomato and jalapeno once they are translucent. Season with salt, pepper, and chipotle powder. Simmer for 5 minutes.
2. Add in beans, water and simmer until bubbling.
3. Crack in your eggs. Cover and simmer on medium low until your egg whites are set and the yolk is desired firmness. Takes about 10 minutes.
4. While the eggs are cooking prep your tortillas. In a cast iron skillet heat up oil and fry the corn tortillas, flipping on both sides.
5. Spoon egg/bean mixture on your tortillas on plates topping with your choice of toppings.
Recipe adapted from lindseyeatsla.com
Photo from Inquiring Chef, One pan huevos rancheros
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