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.
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, 2–3 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.
% Daily Value*
Total Fat 59g 90%
Saturated Fat 14g 70%
Cholesterol 240mg 80%
Sodium 1471mg 61%
Carbs 76g 25%
*Percent Daily Values are based on a 2,000 calorie diet.