Sometimes the traditional hearty Mexican breakfast, Huevos Rancheros, makes a perfect dinner! Tonight was just such a night. I had leftover Spicy Black Beans (that were actually half black beans and half pinto beans) and Pico de Gallo from earlier this week. Those two items inspired me to make breakfast!
Huevos Rancheros is a traditional dish served mid-morning to people who are doing hard physical labor. It’s a hearty breakfast that actually serves quite well at dinner-time. It’s also pretty basic and in the same category of spicy comfort foods along with Chilaquiles and Pozole.
I must admit that I tweaked the method a little to make this work for us. I wanted to be able to cook all the eggs at once, so I opted to heat everything up in my extra large Calphalon skillet and cook the eggs on top of everything else. Traditionally, the eggs are cooked separately and served on tortillas that are typically lightly fried and slathered with beans, salsa, and cheese.
I started by sauteing a sliced onion and diced red bell pepper in a tablespoon or two of olive oil.
When things were just cooked and starting to brown, I layered the following on top of the onions and peppers in the skillet:
- 2 c. cooked brown rice
- 3 c. spicy black/pinto beans
- 1 c. pico de gallo
- 1/2 c. chopped cilantro
- 8 eggs
- 1 1/2 c. shredded cheddar cheese
I put the cover on the skillet and turned down the burner to very low.
I must confess that I did keep peeking to see if the eggs were done so the cooking part probably took longer than it needed to. When the egg whites were cooked and the yokes were still a little runny and the cheese was melted, I took the skillet off the heat. By that time, all the other ingredients were heated through.
Meanwhile, I’d heated up corn tortillas. I tried heating them on a dry skillet as well as heating them in a tiny bit of oil in the skillet. The ruling amongst my family was that the slightly fried version was best.
Because I’d put the eggs on top of all the other yummy ingredients, I scooped a helping onto each plate and served it up with 3-4 warm tortillas.
It was incredibly delicious and really hit the spot after a long busy day. An excellent benefit of this meal was that I used up leftovers that were delicious but not quite abundant enough for another entire meal.