Huevos Rancheros Skillet with Crispy Corn Tortillas

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 8 small corn tortillas
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1, seeded and minced jalapeño
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz), drained and rinsed black beans
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided kosher salt
• 8 large eggs
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup chopped fresh cilantro
• 1, sliced ripe avocado
• for serving lime wedges

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment. Brush both sides of the corn tortillas lightly with olive oil and arrange in a single layer. Bake 8–10 minutes, flipping once halfway, until the edges are golden and crisp; set aside on a wire rack so they stay crunchy.
2. 2While the tortillas bake, heat the remaining olive oil in a large 12-inch cast-iron or oven-safe skillet over medium heat. Add the diced onion and cook 4–5 minutes, stirring occasionally, until translucent and starting to soften at the edges.
3. 3Stir in the minced garlic and jalapeño and cook 45–60 seconds until fragrant but not browned. Sprinkle in the chili powder, cumin, smoked paprika, and salt; toast the spices 30 seconds so they bloom and darken slightly.
4. 4Pour in the fire-roasted tomatoes with their juices and the drained black beans. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook 6–8 minutes, stirring now and then, until the sauce thickens enough to coat a spoon and the beans are heated through. Taste and adjust salt.
5. 5Use the back of a spoon to make 8 shallow wells in the sauce. Crack one egg into each well, keeping the yolks intact. Season the tops of the eggs lightly with the remaining salt.
6. 6Transfer the skillet to the 400°F oven and bake 7–10 minutes, checking at 7 minutes, until the egg whites are just set and no longer translucent but the yolks are still soft and jammy. For firmer yolks, add 1–2 extra minutes.
7. 7Remove the skillet carefully with an oven mitt. Nestle the crispy tortillas or under portions of the sauce and eggs. Sprinkle generously with crumbled cotija, chopped cilantro, and fan avocado slices over the top.
8. 8Serve immediately straight from the skillet with lime wedges on the side for squeezing. Each person gets two tortillas topped with sauce, two eggs, cheese, and avocado.
9. 9If any sauce remains, spoon extra over the tortillas so every bite stays saucy and bright.