Huevos Rancheros

5 from 1 vote

A delicious and easy, baked breakfast. Huevos Rancheros is guaranteed to turn your morning up a notch. Full of tomatoes, onions, black beans, potatoes, and cheese - what more could you want from a breakfast plate?

Prep Time25

Cook Time15

Total Time40

Course: Breakfast

Cuisine: Spanish

Diet: Gluten Free, Vegetarian

Servings:

Calories: 801kcal

Equipment

1 round oven-proof dish
1 saucepan large

Ingredients

1/2 cup black beans cooked
1 potato medium
2 eggs
10-12 cherry tomatoes
1/2 red onion peeled, finely diced
1 tbsp. fresh cilantro finely chopped,
olive oil drizzle
3 tbsp. cheddar cheese grated
1/2 avocado ripe, peel removed and thinly sliced
fresh chives
chili flakes
salt and pepper for seasoning

US Customary - Metric

Instructions

Peel the potato and slice into slices around 4mm thick. Bring a large saucepan of water to a boil and boil the potatoes for 5 minutes to part cook.
Once the potato has cooked, arrange the slices in a round oven-proof dish and top with the cheese. Bake at 356°F (180°C) for 10-15 minutes until the cheese is melted and starts to turn golden brown.
Make a small cross in the top of each cherry tomato and place them in a bowl filled with just boiled water for 1 minute. After 1 minute transfer the tomatoes immediately to a bowl of ice cold water to cool down. This will make peeling the skins of really easy.
Once you have skinned them, chop in half and remove the seeds, then dice the remaining flesh. Add to a bowl with the red onion, and cilantro Add a drizzle of olive oil and season with salt and pepper to taste. Put to one side.
Poach the eggs to put on top of the potatoes as soon as they are done. For a tutorial on how to poach the perfect egg.
Once the potatoes are ready, top with the black beans, poached eggs, homemade salsa, sliced avocado, then season with chili flakes, salt and pepper, and freshly chopped chives.

Notes

Notes: This recipe is best enjoyed fresh as soon as it is prepared.

Nutrition