Huevos Rancheros Bowl
A vibrant and satisfying Huevos Rancheros Bowl with homemade salsa, refried beans, avocado, and a perfectly fried egg. High in protein and fiber, this quick, nutritious meal is perfect for brunch, lunch, or dinner.
Equipment
- 1 Large Frying Pan
- 1 saucepan
- 1 Food processor
Ingredients
For the Salsa:
- 2 large tomatoes
- ½ red onion skin on
- 1 green chili
- 2 cloves garlic skin on
- Juice of ½ lime
- 1 tsp Worcestershire sauce
- 1 tsp tomato puree
- ½ tsp chipotle paste
- ½ tsp sea salt
For the Beans:
- 1 can 1½ cups beans of choice*
- 60 ml ¼ cup vegetable or chicken stock, plus extra if needed
- ¼ tsp cumin
- ¼ tsp smoked paprika
- Pinch of Mexican oregano
To Serve:
- 1 avocado
- Handful of cherry tomatoes halved
- Homemade or store-bought tortilla chips
- Fresh coriander leaves
- Lime wedges
- Sliced chili
- 2 eggs
Instructions
- Roast the Vegetables for Salsa: Begin by preparing the fresh vegetables that will form the base of your salsa. Heat a large frying pan or griddle over high heat until it’s smoking slightly. While the pan warms, wash the tomatoes and chili. Keep the skins on the red onion and garlic, as they help intensify flavor during roasting. Place the tomatoes, whole red onion, green chili, and garlic cloves directly onto the hot pan. Allow them to char for 10–15 minutes, turning occasionally. You’re aiming for a nice blackened exterior while keeping the inside soft and juicy. Remove the garlic and chili slightly earlier if they begin to burn before the tomatoes and onion are fully roasted.
- Blend the Salsa: Once the vegetables are charred and soft, let them cool for a minute. Peel the skins from the onion and garlic if desired (the skins can impart a slightly bitter taste if left on). Transfer the roasted tomatoes, onion, garlic, and chili into a food processor. Add the juice of half a lime, Worcestershire sauce, tomato puree, chipotle paste, and sea salt. Pulse until you achieve a coarse, chunky salsa. Taste and adjust the seasoning if needed. For an extra flavor boost, return the blended salsa to the frying pan and simmer gently for 2–3 minutes, stirring occasionally.
- Prepare the Refried Beans: Next, focus on the beans, which add protein and fiber to your bowl. Drain and rinse your canned beans (or use pre-cooked frozen beans if available). Pour them into a small saucepan and add the stock, cumin, smoked paprika, and a pinch of Mexican oregano. Heat the mixture over medium heat, allowing the beans to warm through. Using the back of a wooden spoon, gently smash some of the beans while leaving others whole to create a creamy yet textured consistency. If the beans appear too thick or dry, stir in a little extra stock. Taste and season with salt and pepper as needed.
- Fry the Eggs: In a separate frying pan, heat a small amount of oil or butter over medium heat. Crack the eggs one at a time into the pan, being careful not to break the yolks. Fry until the whites are fully set but the yolks remain runny, about 3–4 minutes. If you prefer a firmer yolk, cook for an additional 1–2 minutes. Season with a pinch of salt and pepper.
- Assemble the Bowl: Now it’s time to build your Huevos Rancheros Bowl. Start by spooning a generous portion of the warm refried beans into each bowl. Arrange a handful of tortilla chips on the side, adding crunch and texture. Dice or slice the avocado and scatter it over the beans along with halved cherry tomatoes. Gently place the fried egg on top, allowing the yolk to cascade over the beans when cut.
- Add the Salsa and Garnishes: Spoon the roasted tomato salsa generously over the egg and beans. Finish the bowl with fresh coriander leaves, lime wedges, and slices of chili for a zesty kick. Optional extras like hot sauce or a sprinkle of cheese can be added according to taste. Serve immediately while warm and enjoy a perfectly balanced, flavorful meal.
- Storage and Meal Prep Tips: If preparing ahead, store the beans and salsa separately in airtight containers in the fridge for up to 3 days. Eggs are best cooked fresh, but you can quickly reheat beans and salsa before assembly. This makes the dish perfect for meal-prep breakfasts or a quick weeknight dinner.
Notes
- You can use any variety of beans—black, pinto, or kidney work equally well.
- For extra smoky flavor, roast the vegetables under a broiler instead of a pan.
- Homemade tortilla chips add crunch, but store-bought chips are a convenient alternative.
- Adjust the spiciness of the salsa by removing seeds from the chili or adding more chipotle paste.
- This recipe is easily doubled or tripled for larger gatherings or meal prep.
