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Huevos Rancheros Bowl - your favourite Mexican breakfast recipe in bowl form! Perfect for lunch, dinner or sharing. | eatloveeats.com

Huevos Rancheros Bowl

Deconstructed huevos rancheros, a perfect brunch option or at any time of the day. Homemade refried beans, tortillas and a fried egg.
Course Brunch, Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Huevos Rancheros, Refried beans
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 830kcal
Author Sasha


For the salsa

  • 2 large tomatoes
  • ½ red onion skin on
  • 1 green chilli
  • 2 cloves garlic skin on
  • the juice of ½ lime
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon tomato puree
  • ½ teaspoon chipotle paste
  • ½ teaspoon sea salt

For the beans

  • 1 can of beans of choice* (1 ½ cups)
  • 60 ml vegetable or chicken stock (¼ cup) plus a little more if needed
  • ¼ teaspoon cumin
  • ¼ 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


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.
    2 large tomatoes, ½ red onion, 1 green chilli, 2 cloves garlic
  • 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.
    the juice of ½ lime, 1 teaspoon worcestershire sauce, 1 teaspoon tomato puree, ½ teaspoon chipotle paste, ½ teaspoon sea salt

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.
    1 can of beans of choice*, 60 ml vegetable or chicken stock, ¼ teaspoon cumin, ¼ teaspoon smoked paprika, pinch of Mexican oregano

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!
    1 avocado, a handful of cherry tomatoes, homemade tortilla chips, leaves coriander, 2 eggs


*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.


Calories: 830kcal | Carbohydrates: 113.4g | Protein: 28.8g | Fat: 32.6g | Saturated Fat: 5.3g | Polyunsaturated Fat: 9.2g | Monounsaturated Fat: 14.9g | Cholesterol: 186.9mg | Sodium: 1807.5mg | Potassium: 1884.3mg | Fiber: 26.1g | Sugar: 10.5g | Vitamin A: 195.9IU | Vitamin C: 123.6mg | Calcium: 252.5mg | Iron: 7.9mg