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Breakfast / Brunch

Huevos Rancheros Bowls with Tomato Pico de Gallo

Huevos rancheros, or "rancher's eggs," is a breakfast dish traditionally served with eggs atop tortillas with salsa, beans, and avocado. Here, we flipped this Mexican breakfast from the plate to the bowl for a fresh and filling breakfast, lunch, or dinner. It's flavorful and protein-packed from the addition of soyrizo for a vegetarian option, or substitute with Mexican chorizo for the meat eaters.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

Cook the eggs to your preference, sunny-side up, over-easy, fried, or scrambled.


Toss together tomatoes, onion, cilantro, 1 tsp. oil, zest, and lime juice for the pico; season with salt and pepper.

Heat 1 Tbsp. oil in a skillet over medium; add beans, oregano, and chili powder and bring to a boil.

Transfer half the beans to a bowl and mash, then stir in remaining whole beans. Wipe out skillet.

Sauté chorizo in 1 Tbsp. oil in same skillet over medium-high heat, breaking it up with a spoon, until cooked through and darkened, 23 minutes; stir in pepitas and scallions.

Divide beans, avocado, chorizo, eggs, and pico between two bowls; sprinkle with cheese.

Serve bowls with tortillas and lime wedges.

Nutritional Facts

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