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Huevos Rancheros Breakfast Bowls

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by: Tablespoon Kitchens
Updated Mar 14, 2018
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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.

More About This Recipe

  • Huevos rancheros directly translates to “ranch-style eggs.” The delicious dish was a staple with farmers in rural Mexico. Fortunately for you, huevos rancheros has become popular on brunch menus all over the United States so you don’t have to grab your passport and head for the border to enjoy this savory, flavor-packed breakfast! In our version, we replaced the traditional corn tortillas with crispy tortilla chips. And bonus! Since the recipe is in a bowl, there’s plenty of room to load up on black beans, rice and crumbled queso. Don’t understimate that rancheros sauce, either! Made with fire-roasted tomatoes, chili-garlic sauce and a squeeze of fresh lime, you’ll have a hard time not drizzling it over everything.

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Huevos Rancheros Breakfast Bowls

  • Prep Time 40 min
  • Total 40 min
  • Servings 4
  • Ingredients 19
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Ingredients

Sauce

  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 tablespoon lime juice
  • 1 tablespoon chili garlic sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Peppers and Onion

  • 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

Eggs

  • 1 tablespoon olive oil
  • 4 eggs
  • 1/4 cup water

For Serving

  • 4 cups cooked white rice
  • 1 can (15 oz) Progresso™ 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

620 Calories
23g Total Fat
19g Protein
82g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
190mg
64%
Sodium
1390mg
58%
Potassium
530mg
15%
Total Carbohydrate
82g
27%
Dietary Fiber
10g
40%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
70%
70%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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