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Huevos Rancheros Cast Iron Breakfast Skillet Recipe – Easy & Flavorful

Huevos Rancheros Cast Iron Breakfast Skillet Recipe – Easy & Flavorful


Description

Welcome to this delicious and hearty Huevos Rancheros Cast Iron Breakfast Skillet recipe! Whether you’re a breakfast lover looking for a satisfying start to your day or a brunch enthusiast seeking a new go-to dish, this Mexican-inspired breakfast skillet is a must-try. Using fresh ingredients like chorizo, black beans, and eggs, this meal combines rich flavors and a satisfying texture that’s perfect for a family breakfast or a brunch gathering.


Ingredients

Scale

 

  • 2 tablespoons olive oil
  • 1 lb Mexican-style (raw) ground chorizo sausage (if in casings, remove and discard)
  • 1 medium onion, diced
  • 1 25 oz can Mexican-style hominy, drained and rinsed
  • 1 4 oz can diced green chilis
  • 1 15.5 oz can black beans, drained and rinsed
  • Salt and freshly ground pepper, to taste
  • 1 teaspoon smoked paprika
  • 2 teaspoons fresh minced garlic
  • A dash of cayenne pepper
  • 5 oz queso fresco, crumbled
  • 8 eggs
  • 1 medium avocado, sliced (for serving)

For the Pico de Gallo:

  • 2 roma tomatoes, diced, seeds removed
  • ¼ small red onion, diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon minced jalapeño pepper, seeds removed
  • Zest of ½ a lime
  • Juice of 1 lime

Optional Substitutions:

  • Replace chorizo with turkey sausage for a lighter version.
  • Use canned corn instead of hominy for a milder flavor.
  • Substitute queso fresco with feta cheese if unavailable.

Instructions

Step 1: Make the Pico de Gallo

  1. In a bowl, combine diced roma tomatoes, red onion, cilantro, jalapeño, lime zest, and lime juice.
  2. Mix well and set aside, or refrigerate until ready to serve.

Step 2: Prepare the Huevos Rancheros Skillet

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large cast iron skillet over medium heat.
  3. Add diced onions, season with salt and pepper, and sauté for 5-6 minutes until softened.
  4. Add chorizo sausage and cook for 4-5 minutes, breaking up the meat until browned and fully cooked.
  5. Increase the heat to medium-high.
  6. Stir in hominy, black beans, and green chilis, mixing well until ingredients are thoroughly combined.
  7. Cook for another 2-3 minutes, allowing any excess liquid to evaporate.
  8. Sprinkle in smoked paprika, garlic, and a dash of cayenne pepper. Stir to coat the ingredients evenly and cook for an additional 2 minutes.
  9. Turn off the heat and sprinkle crumbled queso fresco evenly over the top.
  10. Carefully crack 8 eggs over the skillet, spacing them evenly.
  11. Transfer skillet to the oven and bake for 20-25 minutes until the eggs are set but yolks are still soft.

Step 3: Serve

  • Serve hot with fresh Pico de Gallo, sliced avocado, and your favorite hot sauce.
  • Enjoy!

Notes

  • Adjust Spiciness: Add extra jalapeños or a splash of hot sauce for a spicier kick.
  • Perfect Egg Yolk: Bake until the whites are set but the yolks remain runny for that classic Huevos Rancheros experience.
  • Serving Options: This dish pairs wonderfully with warm tortillas on the side.
  • Make it Vegetarian: Skip the chorizo and add more beans or mushrooms for a vegetarian option.