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  1. Skillet Huevos Rancheros

Skillet Huevos Rancheros

00:35:00 8 servings, 1/8 recipe (154 g) each
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8 servings, 1/8 recipe (154 g) each

Cooked on the barbecue, this cheesy Mexican skillet egg recipe makes the perfect summertime dish. Try this tasty recipe at your next weekend brunch.

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Make It

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  • Heat barbecue to medium heat.
  • Combine beans, tomatoes, onions, 3 Tbsp. dressing and cumin in medium cast iron skillet sprayed with cooking spray; place on barbecue grate.
  • Cook 12 min. or until most the tomato juices are cooked off, stirring occasionally. Meanwhile, whisk eggs with 1/4 cup cilantro and remaining dressing until blended. Reduce heat to medium-low.
  • Pour egg mixture over bean mixture in skillet; cover with foil. Cook 10 min. or until eggs are set. Top with cheese; cook 2 min. or until melted, adding tortillas to the barbecue for the last minute to warm.
  • Sprinkle eggs with remaining cilantro. Serve with tortillas.

Special Extra

Garnish with sliced green onions before serving.

Make Ahead

Combine beans, tomatoes and onions in airtight container. Whisk eggs and 1 Tbsp. dressing in separate airtight container. Refrigerate both up to 24 hours, then mix with the remaining dressing, cumin and cilantro before using as directed.


If you don't have a cast iron skillet, you can use a regular ovenproof skillet instead. Just wrap the handle with several layers of foil before using as directed.


  • 8 servings, 1/8 recipe (154 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (154 g) each
Calories 250
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 195mg
Sodium 450mg
Carbohydrate 26g
Dietary fibre 3g
Sugars 4g
Protein 14g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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