Huevos Rancheros with Chorizo
This hearty Huevos Rancheros recipe features a flavorful tomato and black bean sauce, topped with perfectly cooked eggs and crumbled chorizo. It's a satisfying and delicious meal perfect for breakfast, brunch, or even dinner.
Equipment
- Large skillet
- Separate skillet
Ingredients
Main Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 bell pepper (any color), diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 6 small corn tortillas
- 4 oz crumbled chorizo (optional, but recommended for this unique recipe)
Instructions
Prepare the Sauce
- Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper until softened (5-7 minutes). If using chorizo, add and cook until browned, breaking it up.
- Stir in black beans, diced tomatoes, vegetable broth, cilantro, chili powder, and cumin. Simmer for 10-15 minutes to meld flavors and thicken the sauce. Season with salt and pepper to taste.
Notes
Optional toppings include avocado, sour cream, hot sauce, and crumbled cojita cheese. Adjust spice levels to your preference.