Huevos Rancheros Breakfast Bowls
By Francesca Zani
Approved by the Delish Test Kitchen

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
798
If you're a savory breakfast fanatic (like me), then you're probably familiar with a huevos rancheros-style meal: refried beans on lightly crisp tortillas, fried eggs, salsa, and cotija. It’s originally a simple protein-and carb-based breakfast for farmers, hence the name “huevos rancheros.” We love finding ways to play with this classic breakfast (like in our casserole version), and my new obsession is this breakfast bowl version. I love a bowl moment, so I transformed the idea into one that includes a base of smoky sweet potatoes and bean hash, topped with fried eggs, avocado, cotija, salsa, and a fried tortilla on the side. Here are some things to consider when making this easy, versatile breakfast for yourself:
The sweet potatoes:
Small pieces of potato are pan-roasted until softened and nearly tacky to the tooth. There’s also no need to peel the skin—extra vitamins all the way. Fold some chipotle sauce into the potatoes for some smoke, zing, and heat.
The black beans:
I went with black beans here but wanted to highlight the “refried” aspect of huevos rancheros by mashing a portion of the beans and keeping the other half whole.
The fried eggs:
Over easy or sunny side up both work here—the most important thing is to include some type of fried egg. Tip: While I fry the egg, I’ll spread some of the white into the oil to avoid any rawness on top.
The avocado:
I’d be remiss not to include avocado in this breakfast bowl. Once you put your fork through the creamy slices into the hash base, there will be a sweet and spicy medley of flavor.
The salsa:
Often included in huevos rancheros recipes, salsa roja is a salsa pureed or left chunky, containing tomato and chiles. I love salsa verde here, but if you're feeling salsa roja, that also works beautifully. Check out my sopes recipe for an easy homemade version, or use whatever store-bought salsa you have on hand.
The tortillas:
Lightly fry the tortillas in oil—they should still be a little soft but also crisp. As soon as the tortilla comes out of the oil, sprinkle with some cotija.
Storage:
The hash can be made up to 3 days in ahead. Store in an airtight container and refrigerate. The eggs and tortilla should be prepared right before serving.
Made this recipe? Let me know in the comments!
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Ingredients
- 6 Tbsp.
(or more) neutral oil, divided
- 2 lb.
unpeeled sweet potatoes, cut into 1/2" to 3/4" pieces
- 3 Tbsp.
water
- 3/4 tsp.
kosher salt, divided
- 1
medium white onion, finely chopped
- 5
garlic cloves, minced
- 1
(15.5-oz.) can black beans
- 3 Tbsp.
adobo sauce from a can of chipotle chiles
- 4
(5 1/2") corn tortillas
- 4 tsp.
grated cotija, plus more for serving
- 4
large eggs
- 2
avocados, sliced
- 1/4 cup
store-bought or homemade salsa verde or salsa roja
Fresh cilantro leaves, for serving
Directions
- Step 1In a large skillet over medium-high heat, heat 3 Tbsp. oil. Cook potatoes, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium. Add water; season with 1/2 tsp. salt. Cover and cook until softened, 2 to 3 minutes. Transfer potatoes to a plate.
- Step 2In same skillet over medium heat, cook onions and garlic, stirring frequently, until onions are softened and translucent, about 7 minutes. (If pan seems dry at this point, add 1 Tbsp. oil.) Return potatoes to skillet.
- Step 3In a small bowl, mash half of beans and keep the other half whole. Add beans and adobo sauce to onion mixture. Cook, stirring frequently, until heated through, about 1 minute. Remove from heat and keep warm.
- Step 4In another large nonstick skillet over medium heat, heat 2 Tbsp. oil. Working 2 at a time, fry tortillas, turning halfway through, until lightly golden and edges begin to curl, 3 to 4 minutes total. Transfer tortillas to a large plate or baking sheet. Sprinkle with cotija.
- Step 5In same skillet over medium heat, heat remaining 1 Tbsp. oil. Fry eggs, undisturbed, until whites firm up, about 2 minutes; season with remaining 1/4 tsp. salt.
- Step 6Divide hash among bowls. Top with a fried egg, avocados, salsa, cilantro, and more cotija. Arrange tortillas on sides of bowls.
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