Huevos Rancheros
Servings
6
Everything you love about your favorite Mexican breakfast—or lunch, brunch, or dinner!—in a cozy, comforting bowl.
Ingredients
3 16-ounce cans pinto beans
1 4-ounce can diced green chiles
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt to taste
1 1/2 tablespoons cooking oil
6 large eggs
1 1/2 avocados, sliced
1 cup shredded Monterey Jack cheese
3/4 cup salsa
3 scallions, thinly sliced
Small sprigs fresh cilantro, for garnish
Tortilla chips, for serving
Hot sauce, for serving
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CIRCULON 14-Inch Nonstick Frying Pan
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Directions
In a small saucepan, warm the beans and chiles (with their liquids), along with the chili powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
Use a double skillet on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the cilantro and a few tortilla chips. Serve with hot sauce and additional chips on the side.