One-Pan Chorizo Huevos Rancheros Skillet

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 8 oz Mexican-style chorizo
• 1 medium yellow onion
• 1 bell pepper
• 3 garlic cloves
• 1 can (15 oz), drained canned black beans
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 tsp chili powder
• 1 tsp ground cumin
• 8 large eggs
• 8 small corn tortillas
• 1/4 cup fresh cilantro
• 1/3 cup crumbled cotija or feta
• 1 lime
• to taste salt and black pepper
• 1 avocado

Instructions

1. 1Crumble the chorizo into a large 12-inch skillet over medium heat and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes.
2. 2Dice the onion and bell pepper while the chorizo cooks, then add them to the skillet and sauté until softened and lightly caramelized, about 4 minutes.
3. 3Mince the garlic and stir it in with the chili powder and cumin; cook just until fragrant, about 30 seconds.
4. 4Stir in the drained black beans and fire-roasted tomatoes with their juices. Season lightly with salt and pepper.
5. 5Simmer the mixture uncovered for 3 to 4 minutes until slightly thickened and bubbling gently.
6. 6Use a spoon to make eight small wells in the sauce. Crack one egg into each well.
7. 7Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, 5 to 7 minutes, or longer if you prefer firmer yolks.
8. 8Meanwhile, warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable and lightly charred in spots.
9. 9Remove the skillet from heat. Squeeze fresh lime over the top, then scatter cilantro and crumbled cotija.
10. 10Slice the avocado and arrange it the eggs. Serve family-style straight from the pan with warm tortillas for scooping.