Huevos Rancheros Breakfast Bowl

Author

Lacey Baier
February 12, 2024

Hello, Cleanish Squad!  

I thought it’d be fun to share a recipe from my cookbook with you today. And, not just any recipe, but possibly my single favorite recipe…well, at least the one I dream about the most…

When Page Street Publishing first approached me to write this cookbook, they said I needed to come up with 75 original recipes that weren’t already on the blog. I was a little bummed because I love so many of the recipes on A Sweet Pea Chef, but I also looked at it as a challenge to see what new, fun recipes I could create.

Oh, they said I had 3 months to do it. Like, all of it: Plan, Create, Test, Photograph, and Write. 😳

It was a recipe frenzy. I still can’t believe it all got done.

I am so thankful to Dustin, who spent many a weekend and evening during those 3 months, taking all 4 kids (ages 8 months to 9 years) out of the house to allow me time to work on the cookbook.

Fast forward to today, and my cookbook has a 4.6-star rating on Amazon with 229 reviews. I get photos from people I’ve never met who share images of the recipes they made and loved using my cookbook.

Whew - what a ride.

Alas, let’s talk about this bowl of gloriousness. I call it Huevos Rancheros Breakfast Bowl (page 22). I have an entire chapter dedicated to Satisfying Breakfast Bowls (and a lunch chapter for Lunch Bowls of Goodness) because bowls are amazing. But this one, in particular, was magical.

Huevos Rancheros is a Mexican breakfast dish I enjoyed while traveling in Mexico with my family as a young girl. I find the combination of flavors to be comforting, delicious, and super satisfying. The traditional Huevos Rancheros is made with a fried egg served with salsa, beans, rice, avocado or guacamole, and corn tortillas. This Mexican breakfast is for sure a hearty and filling breakfast.

To transform the classic Huevos Rancheros into a healthy breakfast bowl, I replaced the Mexican rice with potatoes, made a clean ranchera sauce from scratch (YUM!) and paired everything with healthy “refried” black beans, a fried eggs, and clean corn tortillas. It still sounds hearty and delicious, doesn’t it? That’s because it is. But it’s also a healthy and balanced breakfast bowl.  So easy yet so delicioso. 

Huevos Rancheros Breakfast Bowl

Makes 4 bowls

For the Potatoes:

2 1/2 cups (2 medium) russet potatoes, skin on, diced 

1 tbsp olive oil

1 tsp sea salt

1 tsp paprika

1/2 tsp chili powder

1/4 tsp garlic powder

For the Sauce:

1 cup (1/2 medium) yellow onion, diced

1 cup (1/2 large) red bell pepper, diced

1 cup (1/2 large) green bell pepper, diced

1 cup (1/2 large) poblano pepper, diced

1/2 tbsp jalapeño peppers, seeds removed, finely diced

1 tbsp (2 cloves) garlic, minced

1/2 tsp sea salt

1/4 tsp cumin

1/4 tsp ground black pepper

1/4 tsp dried oregano

1/8 tsp cayenne pepper

1 1/2 cups tomatoes, diced

1/2 cup low-sodium chicken broth

1/4 cup cilantro, chopped

For the refried black beans:

1 can black beans, drained

1 tsp chili powder

1/2 tsp cumin

1 tbsp lime juice

1/2 tsp sea salt

For the Corn Tortillas:

2-4 tbsp olive oil

4 corn tortillas

For the Eggs:

1 tbsp olive oil

4 eggs

1/4 tsp sea salt

1/8 tsp ground black pepper

For Serving:

cilantro, for topping

queso fresco cheese, crumbled

lime wedges, for topping

Directions

Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.  Add the potatoes, olive oil, and spices and toss to coat.  Bake in the oven for 20-25 minutes, or until the potatoes are tender.  Toss halfway through for even browning.

While the potatoes are in the oven, prepare the ranchera sauce.  Heat olive oil in large skillet or sauce pan over medium-high heat. Add onion, bell peppers, poblano pepper, jalapeño, and garlic. Cook, stirring occasionally, for 6-8 minutes, or until onion begins to soften. 

Add salt, cumin, pepper, oregano and cayenne pepper and stir to combine. 

Add tomatoes and chicken stock, and bring to a simmer. Cover and simmer for 15 minutes. 

Remove cover, add cilantro and cook an additional 5-8 minutes, or until sauce begins to thicken. Season with salt and/or pepper, to taste.

While the sauce is cooking, prepare the beans.  In a small pot, heat all ingredients for refried beans over med-high heat with the exception of the cheese. Mash using a potato masher and cook for 7-8 min, mashing and stirring occasionally. Mix in cheese and remove from heat.

To prepare the corn tortillas, heat olive oil in a large skillet.  Add one tortilla at a time to the oil and cook 1-2 minutes per side, flipping frequently, until both sides are beginning to bubble and turn golden.  Remove from pan and lay on a paper towel to drain.

To fry the eggs, heat olive oil in a skillet until hot.  Add the eggs into the skillet, and just let them sit. Fried eggs don’t require very much fussing.  The eggs are ready to be flipped when the whites are set (no longer jiggly) and the outer edges are just starting to curl up.  Season with the sea salt and pepper.  To make the eggs sunny side up, cover the pan with a lid for a minute or two, and don’t flip the eggs. Once egg whites are cooked, remove from pan and serve.

Otherwise, flip and cook for an additional 1-2 minutes on the opposite side, depending on how set you like your yolks.  Remove from pan quickly to stop the cooking.

To serve, add the refried beans to bowls, followed by bell peppers, potatoes, and fried egg.  Garnish with fresh cilantro and queso fresco.  Serve with a lime wedge.

Buen provecho!

Buy My Cookbook!

If this recipe is right up your alley, you’ll love the rest of the bowls in my cookbook, along with so many other delicious breakfasts and lunches.

Grab a copy, now available on Amazon and Barnes and Nobles!

This cookbook includes 75+ new delicious breakfasts and lunches not available on A Sweet Pea Chef.

Some of my favorite things this week 🙂 

  • Quote of the Week → “You have power over your mind - not outside events. Realize this, and you will find strength.” – Marcus Arurelius

  • Article of The Week → 4 Ingredient Cashew Sauce

  • My Top Trending YouTube Video → If I Wanted to Lose 100 Pounds in 2024, This is What I’d Do (FULL PLAN)

  • This Hydrating Facial Cleanser from CeraVe has completely changed my skincare routine. For years, I avoided face wash because it would dry out my skin, and leave my face feeling uncomfortable and tight. It’s fragrance-free, paraben-free, and works great to remove makeup, excess oil, and dirt. Buy now.

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