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Huevos rancheros skillet

Stewed black beans and tomatoes, nestled with eggs over a crispy corn tortilla and tons of toppings. It truly is a wonderfully delightful vegetarian dish.  



  • 2 teaspoons canola oil
  • 1 yellow onion, diced
  • Salt and pepper
  • 1 poblano or green bell pepper, diced
  • 1 jalapeno pepper, finely diced
  • 2 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1 (540 ml) can black beans, drained and rinsed
  • 1 (796 ml) can diced tomatoes
  • 4 eggs
  • 1 avocado, thinly sliced
  • 1/2 cup (50g) crumbled feta
  • 1 handful fresh cilantro
  • 1 lime, quartered
  • Corn tortillas or corn chips, for serving
  • Sour cream, optional
  • Pico de gallo or salsa, optional


  1. Heat a large cast iron skillet or sauté pan over medium heat. Add in the oil and onion and season with salt and pepper. Cook the onion for two to three minutes to lightly soften. Add in the green pepper and jalapeno pepper and continue to cook for two to three minutes until the peppers are softened and the vegetables are lightly golden brown. Stir in the garlic, cumin, chilli powder, and oregano and continue to cook for 30 seconds.
  2. Add in the beans and tomatoes and season with more salt, if needed. Bring the mixture to a simmer and cook for five minutes to just bring the flavours together. 
  3. Using a large spoon, make four shallow wells in the tomato mixture and crack in the eggs. Cover the pan with a lid (see recipe note), turn the heat down to medium-low, and cook for four to six minutes or until the eggs are cooked to your liking.
  4. Remove the lid and garnish with the avocado, feta, cilantro, and lime wedges. Serve with warmed corn tortillas or corn chips as well as some sour cream and pico de gallo or salsa, if desired. Enjoy!

TIP: If your pan does not have a lid, create a makeshift covering the pan with a sheet pan. Just be careful to use an oven mitt to remove the sheet pan as it will get hot.

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