Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?
I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.
Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. diced onion
- Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
- 1 garlic clove, minced
- ½ c. canned pinto beans, drained
- 1 tbsp. water
- ⅛ tsp. ground cumin
- ⅛ tsp. smoked paprika
- ⅛ tsp. ground ancho chili pepper
- 1 egg
- Queso Fresco
- Kosher salt and freshly ground black pepper
- Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
- Preheat oven to 400°F.
- Heat skillet, add olive oil and heat.
- Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
- Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
- Garnish and serve immediately.