Since I was a little kid, my dad has been obsessed with Huevos Rancheros. During this time of year, we love to make big batches of it for the family. Here is my twist on that classic with this Southwestern Breakfast Skillet. Seasoned the potatoes with my Southwest Chili Rub (formerly Hatch Chile) from Spiceology, paired with black beans and fried eggs. Garnished with a ton of deliciousness! The ideal breakfast for Christmas morning or any morning for that matter
What is Huevos Rancheros?
For those that do not know, huevos rancheros is the classic inspiration for this Southwestern Breakfast Skillet. So what is huevos rancheros? It is a traditional breakfast dish served with a fried tortilla, eggs, beans, cheese and a fresh salsa. There are many varieties of this dish with many different add-ons.
My ode to the Huevos Rancheros is on a massive skillet. Cooking on my Kankay Amara, I seasoned up my potatoes with garlic, Southwest Chili seasoning and oil. Cooking them over high heat for 15-20 minutes until softened and golden brown. Once the potatoes are ready, things begin to move fast on this Southwestern Breakfast Skillet.
Next, we add the black beans to cook for 1-2 minutes. The black beans only need to simmer for a couple of minutes so they are warm. Adding a little more oil the skillet, we then pour in the eggs to fry to your desired temperature. I prefer them sunny side up, but to each their own! Top everything off with cotija cheese, cilantro and Mexican crema for an ideal ending.
Let’s eat the Southwestern Breakfast Skillet!
If you have not tried huevos rancheros (or any of my breakfast skillets for that matter), then you need to get some ASAP. If you do not want to wait, then try this Southwestern Breakfast Skillet. We make it almost every Christmas morning! Enjoy the holidays!
Southwestern Breakfast Skillet
Eggs & Beans:
- 6 Farm Fresh Eggs
- 2 15 oz cans of Black Beans drained and washed
Garlic Chile Potatoes:
- 2 cups of Golden Potatoes cubed
- 6 Garlic Cloves minced
- 1.5 tbsp of Southwest Chile Seasoning or your preference
- 1 tbsp of Canola Oil
Tomato Lime Salsa:
- 2 small Roma Tomatoes remove the stem
- 1 whole Jalapeño deseeded
- ¼ of a Red Onion no skin
- 1.5 tbsp of Cilantro
- 2 Limes juice
- 6 Garlic Cloves
- 2 tsp of Sea Salt
- 1.5 tbsp of Mexican Crema for garnish
- 2 tbsp of Chopped Cilantro for garnish
- 2 tbsp of Cotija Cheese for garnish
- In a food processor, blend the ingredients for the salsa to your preferred smoothness. When done, place in the fridge until ready to use. In a food safe bowl, add the ingredients for the potatoes and mix thoroughly.
- Preheat a grill with a large cast iron skillet with 2 tbsp of canola to a high heat (around 400F) for direct cooking.
- Add your potatoes to the skillet and let cook for about 15-20 minutes until softened. Make sure to stir frequently to prevent burning. When potatoes are done, push them to one side of the skillet and add your black beans. Cook the black beans for 1-2 minutes until they are nice and warm. Push the beans into a portion of the skillet leaving enough room for the eggs in the empty part of the skillet. Feel free to pull off the black beans or potatoes if there is not enough room. Add another 1.5 tbsp of canola oil to the place where the eggs will be placed. Add the eggs to the skillet and cook them to your preferred doneness. When the eggs are close to done, top them with the salsa. Add some mexican crema to the black beans and garnish the whole dish with cilantro and cotija cheese.
- When done, pull off the fire and serve up. Cheers!