Huevos Rancheros Breakfast Bowls

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!