Skillet Huevos Rancheros

Alright everyone. If you make one dish from this blog, make this one. Seriously. I love this dish. It’s on the menu once every other month, it seems, which is a big deal in our house since as you can tell, I rarely make the same thing twice. The recipe is for Huevos Rancheros Skillet Eggs by FeastingAtHome.com, but for some reason I always just call these Skillet Huevos.

skillet-huevos-rancheros-110
This photo belongs to FeastingAtHome.com

The picture from the original blog shows these in cute little individual cast iron skillets, but let’s get real, who actually has multiple tiny cast iron skillets? Not me. I make this in a regular-sized cast iron skillet. If you don’t have a cast iron skillet, well, I highly suggest you get one. Hubby insisted that we start using one, and at first I was hesitant, but now I love it. Still, I make him handle it, usually. They can’t be cleaned with soap, they get crazy hot, and are super heavy. Even so, I love how the food comes out. Anyway, if you don’t have one but still want to make this recipe, you’ll need an oven-safe skillet.

Things I love about this dish:

  1. It’s crazy delicious
  2. It looks really fancy
  3. It’s actually really cheap to make
  4. It feeds a crowd – I love to serve this to friends, and they love to eat it

I do a lot of little variations on the original recipe now that I’ve made this a few times, but specifically I like to use cherry tomatoes instead of regular tomatoes (though that’s mostly because tomatoes are gross and cherry tomatoes are the most tolerable to me). I don’t get all fancy and cook my own heirloom beans as suggested, I just use canned black and pinto beans. I like to throw in extra veggies like zucchini, peppers, mushrooms, or kale. Whatever I’ve got on hand.

The one kind of annoying thing about making this is that it actually requires you to cook the beans/veggies in one skillet, then line the cast iron skillet with tortillas and transfer the bean/veggie mix to the cast iron skillet. But it’s so delicious that I do not care. It’s worth the extra dish.

Ratings

Flavor: Five Stars –  The subtle Mexican spices mixed with delicious egg, cilantro, and lime juice are incredible.

Skill Level: Low – Despite looking so fancy, it’s really pretty easy. Sautee beans and veggies with spices. Line cast iron with tortillas. Dump beans/veggies into cast iron. Crack eggs into little wells you make with a spoon. Bake in oven until eggs are done. Easy peasy.

Overall: Five Stars – This is something Hubby asks for over and over again, and I love it, too. Easy, cheap, and delicious. And any leftovers are good for breakfast the next day, too! Make this, make this, make this!

Skillet Huevos 1
Ungarnished, straight out of the oven
Skillet Huevos 2
This time I had some pico de gallo and avocado yogurt sauce leftover from another recipe, so I garnished with that. So good!!
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