You know I really don’t hit breakfasts as much as I should on my channel. Lol I love and I truly mean I REALLY LOVE making breakfasts! There is something about all the awesome flavors involved in all those great ingredients! Today I am whipping up some Skillet Huevos Rancheros! I have always liked Huevos Rancheros and making it as a great little skillet breakfast is an instant winner for me. I love all skillet breakfasts I have made and this one is not an exception! I think you guys really need to give this one a shot. It is a pretty simple recipe that just is so much fun!
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- 1/2 Onion, Chopped
- 2 Garlic Cloves, Minced
- 14.5 oz. Can Roasted Tomatoes
- 1/2 tsp. Oregano
- Salt
- 1/2 Cup chicken Broth, Divided
- 1 10" Tortilla
- 1 Cup Refried Beans
- 1-1/2 Cups Mexican Blend Cheese, Shredded
- 4 Large Eggs
- 1 Avocado, Sliced
- Preheat oven to 375 degrees, with 10" Cast Iron Skillet in the oven.
- Heat vegetable oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until softened and fragrant. Add tomatoes and their juices along with oregano, chipotle, and salt. Add 1/4 cup chicken broth and simmer for 5 minutes. Let cool slightly, then transfer to a blender and blend until smooth.
- Return saucepan to medium heat. Add refried beans and remaining 1/4 cup chicken broth and stir until smooth and warmed through.
- Remove skillet from oven. Press a tortilla into the bottom of skillet. Spread refried beans onto the tortilla, making a 4 small wells to hold the egg. Sprinkle with 1 cup shredded cheese, and top with a few tablespoons of sauce. Repeat with all four skillets.
- Crack one egg into the center indentations. Return skillet sheet to oven and bake for 10 minutes or until egg whites are starting to turn opaque; yolks will still be quite jiggly. Sprinkle an additional tablespoon or two of cheese around the yolk, then return to oven for another 5 to 7 minutes, until cheese is melted and egg is cooked to desired doneness.
- Carefully release tortilla from bottom of skillet with a thin spatula, and slide the whole thing out onto a plate. Top with sliced avocado and fresh cilantro, serve warm with additional sauce as desired.
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