Bloody Mary Skillet Huevos Rancheros
Huevos rancheros is a hearty, vegetarian Mexican breakfast dish with eggs, tortillas, and cooked salsa. Swap Bloody Mary Mix for salsa in this updated twist on a classic.
Ingredients:
- Extra virgin olive oil
- 6-8 corn tortillas
- 1/2 yellow onion, sliced
- 1 bell pepper, sliced
- 2 jalapeños, thinly sliced
- 1 28 oz. can whole tomatoes
- 1 15 oz. can black or pinto beans, drained and rinsed
- 4 eggs
- 1 cup Original Bloody Mary Mix
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp salt
- Toppings (optional): sliced avocado, crumbled cotija cheese, cilantro, lime wedges, Green Chile Hot Sauce
Directions:
- In a cast iron skillet, heat extra virgin olive oil and fry tortillas, 2 minutes per side. Transfer to a paper towel to drain, and season with salt. Keep warm while you assemble the huevos.
- Add sliced onion, jalapeños, and bell pepper to a cast iron skillet. Sauté until soft.
- Add whole tomatoes, Original Bloody Mary Mix, and spices. Using your hands or a spoon, break up the tomatoes. Mix to combine as you go. Season with salt.
- Add beans to the skillet and simmer for 10-15 minutes.
- Make 4 wells in the vegetable mixture. Crack 1 egg into each well. Simmer for another 8-10 minutes, or until the eggs are set, but the yolks are still runny.
- Remove from heat. Add toppings. Serve with tortillas and limes.
Recipe made in collaboration with Fulla-yum.
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