As a breakfast or as a dinner, you'll love Huevos Rancheros for so many reasons. It is delicious, it is EASY, and it requires little to no prep in advance.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American, Mexican
Servings: 4servings
Calories: 384kcal
Ingredients
2baked potatoes - diced into half inch pieces
1.5cupscooked pinto, red or black beans (or 1 can drained and rinsed)
4-6eggs
1/2cupcheddar cheese - shredded
4-6flour or corn tortillas
salt and pepper, to taste
salsa or chile sauce, to taste
Optional Ingredients
1/4cuponion - finely diced
1/2cupred/orange/yellow/green bell pepper - finely diced
bacon or sausage - cooked and crumbled
Instructions
Drizzle olive oil (or use bacon grease) in a large skillet and add the diced potatoes. Cook for 10 minutes over medium heat, stirring just often enough to prevent burning.
Add onion and bell pepper, if desired, and then cook another 10-15 minutes stirring occasionally. Reduce heat to low and keep warm.
In a second non-stick skillet, cook the eggs over easy, just until the yolks are clouded over. Once the eggs are cooked, layer the following ingredients on a plate:
Tortilla, potatoes, with or without bell peppers and onions, beans, cheese, bacon or sausage, eggs. Smother with chile sauce or salsa, according to taste.