Huevos is a classic Mexican breakfast dish with tortillas, beans, eggs, and topped with salsa. It is one of my favorite brunch dishes so I knew I had to recreate it from the comfort of my kitchen. This recipe is great because you only need one pan (ideally a skillet since it will need to be cooked on the stove and then in the oven) and it makes for a hearty and delicious breakfast! It is gluten free, dairy free, nut free, and ready to enjoy in 30 minutes.
Adding potatoes on top of your huevos rancheros is completely optional, but highly recommended. I mean, is brunch complete without potatoes? I know my answer. To make my potatoes nice and crispy, I put them in the air fryer, but you could easily cook these first by adding oil to a pan and sauteing them. If you do cook them on the stove top, then I suggest using two pans and making them at the same time as you saute your roasted veggies. This way everything will be done around the same time and you’ll be enjoying everything nice and hot!
To make this recipe, I started out by prepping my potatoes and getting those all set in the air fryer. Then I sauteed my peppers and onions in olive oil in my skillet until they were nice and soft. I removed the peppers and onions from the pan and added the tortillas with cracked eggs on top. Next, put the skillet in the oven so the eggs cook and when you remove it, add the peppers, onions, and beans on top and put the skillet back in the oven for a quick couple of minutes. While the eggs are cooking is the perfect time to make your pico de gallo! Add that to the top of your huevos with some fresh avocado, roasted potatoes, and hot sauce (if you’re feeling the heat)!
Easy Huevos Rancheros
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
Huevos Rancheros
- 1 tbsp olive oil
- 1/2 onion, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 bell pepper, sliced
- 2 gluten free tortillas
- 3 eggs
- 1/2 avocado, sliced
Potatoes
- 1 lb baby potatoes (8-10)
- sprinkle of salt + pepper
- 1/2 tsp paprika
Pico de Gallo
- 1/4 cup red onions, diced
- 1/2 cup tomatoes, chopped
- 1 tsp lime juice
- sprinkle of salt
Instructions
- Preheat your oven to 350 degrees.
- Cut your potatoes into quarters and place them in a mixing bowl. Coat with olive oil, a sprinkle of salt and pepper, and paprika (½ tsp to tsp is my estimate).
- Heat up the air fryer for 3 mins at 400 degrees. Then cook the potatoes for 22 mins flipping halfway through.
- While the potatoes cook, heat 1 tbsp of olive oil in a skillet over medium heat on the stove. Add the peppers and onions and cook until they are soft (about 5-10 minutes).
- Turn the heat off and move the peppers and onions to a small bowl and set aside.
- Place your tortillas flat on the skillet and crack three eggs on top of them. Place the skillet in the oven and cook for 5 minutes.
- While the eggs cook, make your pico de gallo.
- Remove the skillet from the oven, add the onions, peppers, and beans on top of the eggs and place the skillet back in the oven for 2 minutes.
- Remove the skillet from the oven, add fresh sliced avocado, pico, and roasted potatoes on top. ENJOY!
