Skillet Huevos Rancheros

Ingredients:

• For the Huevos Rancheros:

  • 8 corn tortillas
  • Neutral oil
  • 1/2 yellow onion, sliced
  • 1 poblano pepper, seeded and sliced
  • 2 jalapeños, thinly sliced
  • 1 can (28 oz) whole peeled tomatoes
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 4 eggs

• For the Toppings:

  • 1 avocado, sliced
  • 2 oz cotija cheese, crumbled
  • 1/2 cup fresh cilantro leaves
  • 4-5 radishes, thinly sliced
  • 2 limes, cut into wedges

Instructions:

1. Prepare Tortillas:

   • Heat oil in a cast iron skillet over medium heat.
   • Fry tortillas for about 2 minutes per side until crispy.
   • Transfer to a paper towel-lined tray to drain excess oil and season with salt.
   • Remove all but 1 tablespoon of oil from the skillet.

2. Cook Vegetables and Sauce:

   • Add onion, poblano, and jalapeños to the skillet. Sauté for 2-3 minutes until softened.
   • Add tomatoes and spices, breaking up the tomatoes as they cook.
   • Season with salt and add beans.
   • Simmer for 10-15 minutes until some liquid evaporates and tomatoes break down.

3. Add Eggs:

   • Make four wells in the tomato mixture and crack an egg into each well.
   • Simmer for 8-10 minutes until eggs are cooked to your liking. Cover loosely with a lid if needed to speed up cooking.

4. Serve:

   • Remove from heat and add toppings.
   • Serve with crispy tortillas and lime wedges on the side.