Huevos rancheros

By Emily Richards and Sylvia Kong
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  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 small green bell pepper, finely chopped
  • 1 can (540 milliliters) mixed beans, rinsed and drained (2 cups/500 milliliters)
  • 1 can (540 milliliters) stewed tomatoes
  • 1/2 cup tomato juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 6 15-or-18 centimeter whole wheat tortillas
  • 1 large avocado, chopped (optional)


  1. Preheat oven to 425°F (220°C). In a large nonstick skillet, heat oil over medium heat. Add garlic, onion, jalapeño, chili powder, oregano and cumin; sauté for about 3 minutes or until softened. Stir in green pepper, beans, tomatoes and tomato juice; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 15 minutes or until slightly thickened. Stir in cilantro, salt and pepper. Pour into a 33 by 23 centimeter baking dish. Break one egg into a small bowl and carefully slide it onto the bean mixture. Repeat for each egg, spacing them apart. Bake for about ten minutes or until eggs are desired doneness. Serve with tortillas and avocado (if using).


Courtesy of 'Best of Bridge Comfort Food' by Sylvia Kong and Emily Richards © 2019 Reprinted with permission. Available where books are sold.


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