Huevos Rancheros in Crispy Tortilla Bowls Recipe
Huevos Rancheros Tortilla Bowls are a vibrant and satisfying Mexican-inspired breakfast or brunch dish. Crispy flour tortilla bowls are filled with a savory tomato, black bean, and bell pepper filling, then topped with perfectly cooked eggs. Garnished with fresh cilantro, creamy avocado, sour cream, and grated cheese, this colorful dish offers a delightful combination of textures and flavors for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Tortilla Bowls
- 3 flour tortillas (20cm/8″ rounds)
Tomato Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion (red, brown, white, or yellow), halved and sliced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g / 14 oz crushed tinned tomato
- 3/4 cup canned black beans, drained
- 1/4 cup coriander/cilantro (leaves and stems roughly chopped, loosely packed)
- 1/2 tsp paprika powder
- 1/2 tsp cumin powder
- 1/2 – 3/4 tsp salt
- Black pepper, to taste
Eggs and Garnishes
- 3 eggs
- Diced avocado, for serving
- Sour cream, for serving
- Grated cheese, for serving
- Additional coriander leaves, for garnish
Instructions
- Prepare Tortilla Bowls: Heat a fry pan over high heat. Place one tortilla in the pan and cook for 30 seconds until charred, then flip and cook the other side for another 30 seconds.
- Shape Tortillas: Remove the tortilla from the pan and quickly place it into a bowl or casserole dish to mold into a bowl shape. Allow it to cool and harden to maintain the shape. Repeat with the remaining tortillas.
- Cook Tomato Filling: Heat the olive oil in the same fry pan over high heat. Add the minced garlic and sliced onion, sautéing for 2 minutes until translucent.
- Add Bell Pepper: Stir in the diced capsicum and cook for 2 minutes until it starts to char slightly.
- Add Remaining Ingredients: Add crushed tomatoes, drained black beans, chopped coriander (reserving some leaves for garnish), paprika, cumin, salt, and black pepper. Bring to a simmer and cook for 1 minute to thicken. Reduce heat to medium to keep warm.
- Make Indents for Eggs: In the tomato filling, use a spoon to create three indents where the eggs will be cooked.
- Cook Eggs: Crack an egg into each indent. Cover the pan with a lid and cook for about 3 minutes or until the eggs reach your desired doneness. Check after 2 minutes and then every 30 seconds to avoid overcooking, as eggs continue to cook slightly after removing from heat.
- Assemble Bowls: Remove the pan from heat. Spoon the tomato filling evenly into each tortilla bowl, ensuring each has one cooked egg on top.
- Garnish and Serve: Top with reserved coriander leaves, diced avocado, sour cream, and grated cheese. Serve immediately for best texture and flavor.
Notes
- Use a fry pan with a lid or cover with an appropriately sized pot lid to cook the eggs evenly.
- Adjust salt and spices according to taste preferences.
- If you prefer, use corn tortillas but be gentle as they are more fragile when shaping into bowls.
- To make it vegetarian, ensure the cheese and sour cream are vegetarian-friendly, or omit them.
- For a spicier version, add chopped chili or hot sauce to the tomato filling.
Keywords: Huevos Rancheros, tortilla bowls, Mexican breakfast, eggs and beans, tomato filling, vegetarian breakfast, skillet eggs
