Huevos Rancheros Bowl

In readiness for your Cinco de Mayo celebrations (or just any day of the year, basically) how’s about your favourite Mexican breakfast in bowl form? I can confidently make that claim because honestly, what else would your favourite breakfast be?! So, are you ready for this Huevos Rancheros Bowl? Let’s go!

I’ve mentioned my love of huevos rancheros before. Whenever we have one of those special, weekend breakfasts, my automatic go- to is huevos rancheros! HUEVOS RANCHEROS. It just sounds so good. And my go-to rancheros recipe comes from the incredible Thomasina Miers – if you have never heard of her or have never laid hands on one of her books, then I implore you to go check her out! Her book Mexican Food Made Simple is like a bible in our house. I feel like I could never write a recipe for guacamole or fresh tomato salsa since hers are all I’ll ever need. And same really for her knockout huevos rancheros, but this right here is not your average huevos rancheros recipe. This is huevos rancheros reloaded. This is a huevos rancheros BOWL. (And wow, how many times did I just say huevos rancheros in one paragraph? Yikes. And that’s one more.)

I think it’s pretty ingrained these days that everything tastes better in a bowl. And I’m not sure that anybody can explain why, either. It just is. It’s bowl magic. It just automatically makes food more cosy/scoopable/portable/just generally better (delete as appropriate) and my personal favourite – easy to eat. Anything that makes the process of getting food to mouth more efficient is a win in my book. I’m not sure when bowl food will be replaced by the next big thing, but one thing’s for sure, it will always have a huge place in my heart.

So what exactly can be found in a huevos rancheros bowl? Well, we have (in no particular order of preference, since they’re all awesome and absolutely necessary):

• Quick smashed spiced beans
• Homemade charred tomato salsa
• Cherry tomatoes for a pop of freshness
• Homemade tortilla chips for scooping
• Creamy avocado slices
• Coriander, limes and chillies for extra zing
• And of course, a perfectly runny fried egg!

I mean, what else could you possibly need? Well, a scattering of cheese couldn’t hurt… This is such a colourful bowl! And it’s so full of flavour. Have at it!

If you make this huevos rancheros bowl, snap a photo and tag it with the hashtag #eatloveeats on instagram so that I can see!

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Huevos Rancheros Bowl

Print Recipe Pin Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2

Author: Eat Love Eat

Ingredients 

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For the salsa

• ▢ 2 large tomatoes
• ▢ 1/2 red onion, skin on
• ▢ 1 green chilli
• ▢ 2 cloves garlic, skin on
• ▢ the juice of 1/2 lime
• ▢ 1 teaspoon worcestershire sauce
• ▢ 1 teaspoon tomato puree
• ▢ 1/2 teaspoon chipotle paste
• ▢ 1/2 teaspoon sea salt

For the beans

• ▢ 1 can of beans of choice*, (1 1/2 cups)
• ▢ 60 ml vegetable or chicken stock, (1/4 cup) plus a little more if needed
• ▢ 1/4 teaspoon cumin
• ▢ 1/4 teaspoon smoked paprika
• ▢ pinch of Mexican oregano

To serve

• ▢ 1 avocado
• ▢ a handful of cherry tomatoes, halved
• ▢ homemade tortilla chips, or store-bought tortilla chips
• ▢ leaves coriander, lime wedges, chilli slices
• ▢ 2 eggs

Instructions

To make the salsa

• Heat a large frying pan or griddle over a high heat. Place the whole tomatoes, red onion, chilli and garlic cloves into the pan and char over high heat for 10-15 minutes until blackened and soft. You might need to remove the chilli and garlic before the tomatoes and onion have cooked.
• Remove the skin from the onion and garlic and place into the bowl of a food processor along with the tomatoes, chilli and the rest of the ingredients. Blitz until you have a coarse salsa. Taste and season as liked. I returned the salsa to the heat at this point to intensify the flavours, but you don't have to do this if you don't want to.

To make the beans

• Place the beans into a small saucepan along with the stock and spices. Cook for a few minutes until softened, smashing some of the beans with the back of a wooden spoon, leaving some whole for texture. Season to taste and add more stock if they look a little dried out.

To serve

• Place a spoonful of the beans into two bowls along with a handful of tortilla chips, some sliced or diced avocado, cherry tomatoes and a fried egg and dollop over the salsa. Serve with coriander leaves, lime wedges and chilli slices for extra flavour. And anything else you fancy!

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Notes

*I nearly always have a stash of cooked and frozen beans in my freezer - I buy bags of dried beans, cook them according to this miraculous method, drain and freeze in bags so that I have beans on hand for any purpose at a moment's notice. Plus, I'm not restricted to the quantities that come in cans this way - I can use a handful here and a can's worth there. I therefore was able to use a mixture of pinto and black beans with ease, but just use what you have on hand.

Nutrition

Calories: 869kcal

Course Main Course

Cuisine Mexican

Did you make this recipe?Tag @eatloveeats on Instagram - we love to see your creations!

*Obligatory drippy egg shot*