Gluten Free Huevos Rancheros Recipe
Updated Feb 15, 2021, Published Apr 23, 2017
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To my mind, there is nothing better after a night out than to enjoy a breakfast of gluten free Huevos Rancheros. Eggs, beans, tortillas, a slightly spicy sauce – seriously, it doesn’t get any better than that!
I used to think the only place to get good huevos rancheros was at my local Mexican dive down the road. Granted they are delicious but I thought maybe I could do just as well at home using organic cage free eggs, organic vegetables and beans, etc. I wanted to re-create the same sort of slightly naughty breakfast with some nicer ingredients.
Mission accomplished!
Gluten Free Huevos Rancheros Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 small white or yellow onion,, diced
- 1 (14.5-ounce) can diced fire roasted tomatoes,, undrained
- 1 tablespoon tomato paste
- 1 (15-ounce) can kidney or pinto beans,, rinsed and drained
- 1 (4-ounce) can chopped mild green chilies, drained
- 1 teaspoon ground cumin
- ½ teaspoon chipotle pepper
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 corn tortillas
- 2 tablespoons butter
- 4 large organic cage-free eggs, (such as Nature's Yoke)
- 1 avocado, sliced – for serving
- 2 tablespoons fresh cilantro, minced – for serving
Instructions
- Heat the oil in a large skillet over medium-high heat until it shimmers. Add the onion and cook until tender and translucent, about 4 minutes. Add the tomatoes with the juice and cook for about a minute, stirring. Add the tomato paste and cook, stirring, for another minute. Add the beans, peppers, cumin, chipotle pepper, 1 teaspoon salt, and ½ teaspoon pepper. Let simmer, uncovered, for about 10 minutes, or until slightly thickened. Keep warm until serving.
- Heat another skillet (cast iron is perfect) over medium-high heat. When hot, add the tortillas, one at a time, and cook until they soften and start to brown in spots. Remove from the skillet and keep warm. Repeat until all the tortillas are cooked.
- Reduce the heat to medium, add the butter to the skillet, and let it melt. Crack the eggs into the skillet, season with salt and pepper, and cook 2-3 minutes or until desired degree of doneness.
- To serve, place some of the tomato sauce on a pan, top with an egg, avocado slices, and cilantro and serve with the warm tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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