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Huevos Rancheros Breakfast Bowls

Prep 40 min
Total 40 min
Servings 4

This fun take on huevos rancheros throws all the best (read "delicious") elements of the classic Mexican dish in a bowl for a fast and fresh breakfast, lunch or dinner. MORE+ LESS-

By Tablespoon Kitchens

March 14, 2018

Ingredients

Sauce

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

tablespoon lime juice

tablespoon chili garlic sauce

1/2

teaspoon ground cumin

1/2

teaspoon ground coriander

Peppers and Onion

tablespoon olive oil

medium yellow bell pepper, cut in thin strips

medium red bell pepper, cut in thin strips

cup thinly sliced onion

1/4

teaspoon salt

Eggs

tablespoon olive oil

eggs

1/4

cup water

For Serving

cups cooked white rice

can (15 oz) Progresso™ black beans, drained, rinsed

medium avocado, peeled, pitted and diced

1/4

cup crumbled queso fresco cheese

1/4

cup chopped fresh cilantro leaves

cups tortilla chips

Steps

Hide Images

1

In blender, place Sauce ingredients; cover and blend 1 to 2 minutes or until smooth. Transfer to 2-quart saucepan. Heat to simmering over low heat.
2

Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion and salt. Cook 5 to 7 minutes or until softened and beginning to brown on edges. Transfer to medium bowl; set aside. Wipe out pan.
3

Add 1 tablespoon olive oil to skillet; place over medium heat. Add eggs to skillet; cook 30 to 45 seconds or until edges of whites are set. Drizzle water over eggs; cover and cook 1 to 2 minutes longer or until yolks are set.
4

Divide rice among 4 bowls. Top each with onion mixture and beans. Top each bowl with an egg. Top with avocado. Drizzle with sauce, then sprinkle with cheese and cilantro. Serve with chips.

Expert Tips

The sauce and the onion mixture can be made up to a day ahead. Reheat onion mixture before serving.
“Faux” frying eggs with steam is an excellent way to cook eggs without using lots of oil.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 4 1/2g 24% Trans Fat 0g
Cholesterol: 190mg; 64%
Sodium: 1390mg; 58%
Potassium: 530mg; 15%
Total Carbohydrate: 82g; 27%
Dietary Fiber 10g 40% Sugars 7g
Protein: 19g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 70%; 70%
Calcium: 20%; 20%
Iron: 30%; 30%

Exchanges:

2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Huevos rancheros directly translates to “ranch-style eggs.” The delicious dish was a staple with farmers in rural Mexico. Fortunately for you, huevos rancheros has become popular on brunch menus all over the United States so you don’t have to grab your passport and head for the border to enjoy this savory, flavor-packed breakfast! In our version, we replaced the traditional corn tortillas with crispy tortilla chips. And bonus! Since the recipe is in a bowl, there’s plenty of room to load up on black beans, rice and crumbled queso. Don’t understimate that rancheros sauce, either! Made with fire-roasted tomatoes, chili-garlic sauce and a squeeze of fresh lime, you’ll have a hard time not drizzling it over everything.