Huevos Rancheros Breakfast Bowls

Prep 40 min
Total 40 min
Servings 4

Pinterest

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This fun take on huevos rancheros throws all the best (read "delicious") elements of the classic Mexican dish in a bowl for a fast and fresh breakfast, lunch or dinner.

Ingredients

1 can (540 mL) diced tomatoes, undrained
1 tablespoon lime juice
1 tablespoon chili garlic sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

1 tablespoon olive oil
1 medium yellow bell pepper, cut in thin strips
1 medium red bell pepper, cut in thin strips
1 cup thinly sliced onion
1/4 teaspoon salt

1 tablespoon olive oil
4 eggs
1/4 cup water

4 cups cooked white rice
1 can (540 mL) black beans, drained, rinsed
1 medium avocado, peeled, pitted and diced
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves
2 cups tortilla chips

Steps

1

In blender, place Sauce ingredients; cover and blend 1 to 2 minutes or until smooth. Transfer to 2-quart saucepan. Heat to simmering over low heat.
2

Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion and salt. Cook 5 to 7 minutes or until softened and beginning to brown on edges. Transfer to medium bowl; set aside. Wipe out pan.
3

Add 1 tablespoon olive oil to skillet; place over medium heat. Add eggs to skillet; cook 30 to 45 seconds or until edges of whites are set. Drizzle water over eggs; cover and cook 1 to 2 minutes longer or until yolks are set.
4

Divide rice among 4 bowls. Top each with onion mixture and beans. Top each bowl with an egg. Top with avocado. Drizzle with sauce, then sprinkle with cheese and cilantro. Serve with chips.

The sauce and the onion mixture can be made up to a day ahead. Reheat onion mixture before serving.
“Faux” frying eggs with steam is an excellent way to cook eggs without using lots of oil.