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overhead photo of a bowl of ranch eggs with a fork breaking the yolk.

Ranch Eggs


  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Description

This is my take on easy ranch eggs – eggs cooked with beans and Picante sauce and served on tortillas with pico de gallo, cheese, and avocado. It’s a great breakfast but don’t count it out for dinner – it’s delicious any time of day.


Ingredients

Scale
  • 3/4 cup pinto beans
  • 1/2 cup picante sauce
  • 1/4 cup water
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 kosher salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • 2 flour tortillas

Optional Toppings

  • Pico de gallo
  • Grated cojita cheese
  • Chopped cilantro
  • Sliced avocado

Instructions

  1. Combine the beans, Picante sauce, water, lime juice, and all of the seasonings in a 10” non-stick skillet. Bring the mixture to a simmer over medium-high heat. Crack the eggs on top of the beans, lower the heat to medium, and cover the skillet with a lid.
  2. Cook the eggs for about five minutes, or until the whites are set and the yolks are still runny. Take the pan off the heat. Place the tortillas on plates, top with the eggs and beans. Add the other toppings, if using.

Notes

The nutrition estimate doesn’t include the optional toppings.

  • Category: Breakfast
  • Method: Simmer
  • Cuisine: Mexican-American

Nutrition

  • Calories: 430
  • Sugar: 3.3g
  • Sodium: 1027.1mg
  • Fat: 13.6g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 8.1g
  • Trans Fat: 0g
  • Carbohydrates: 56.5g
  • Fiber: 7.3g
  • Protein: 24g
  • Cholesterol: 372mg

Keywords: huevos rancheros, ranch eggs, eggs and beans