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
In a bowl, combine diced roma tomatoes, red onion, cilantro, jalapeño, lime zest, and lime juice.
Mix well and set aside, or refrigerate until ready to serve.
Step 2: Prepare the Huevos Rancheros Skillet
Preheat oven to 350°F (175°C).
Heat olive oil in a large cast iron skillet over medium heat.
Add diced onions, season with salt and pepper, and sauté for 5-6 minutes until softened.
Add chorizo sausage and cook for 4-5 minutes, breaking up the meat until browned and fully cooked.
Increase the heat to medium-high.
Stir in hominy, black beans, and green chilis, mixing well until ingredients are thoroughly combined.
Cook for another 2-3 minutes, allowing any excess liquid to evaporate.
Sprinkle in smoked paprika, garlic, and a dash of cayenne pepper. Stir to coat the ingredients evenly and cook for an additional 2 minutes.
Turn off the heat and sprinkle crumbled queso fresco evenly over the top.
Carefully crack 8 eggs over the skillet, spacing them evenly.
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.
