Huevos Rancheros Bowls

By: Jill Silverman Hough

  • Yield:

    6 servings (about 1 1/2 cups, and 1 egg each)

  • Cuisine:

    Mexican

  • Course:

    Breakfast

Ingredients

3 (16-ounce) cans pinto beans
1 (4-ounce) can diced green chiles
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
1 1/2 tablespoons cooking oil
6 large eggs
1 cup avocados, sliced
1 cup Monterey Jack cheese
3/4 cup salsa
3 scallions, thinly sliced
small sprigs fresh cilantro, for garnish
Tortilla chips, for serving
Hot sauce, for serving

Directions

  1. In a Farberware Dishwasher Safe Nonstick 2-Qt Saucepan, warm the beans and chiles (with their liquids), along with the chili powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
  2. On a Farberware Dishwasher Safe Nonstick 11" Square Griddle on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
  3. Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the cilantro and a few tortilla chips. Serve with hot sauce and additional chips on the side.