Huevos Rancheros Bowls

Huevos Rancheros Bowls

By: Jill Silverman Hough

Everything you love about your favourite Mexican breakfast, lunch, brunch, or dinner!

Serves 6


  • 3 cans pinto beans
  • 1 jar diced green chillies/jalapenos
  • 1 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • 1 1/2 tablespoons cooking oil
  • 6 large eggs
  • 1 1/2 avocados, sliced
  • Small fresh coriander sprigs, for garnish
  • Tortilla chips, for serving
  • Hot sauce, for serving


  1. In a small Anolon Advanced+ Saucepan, warm the beans and chillies (with their liquids), along with the chilli powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
  2. On an Anolon Advanced+ Non-Stick Skillet on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
  3. Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the coriander and a few tortilla chips. Serve with hot sauce and additional chips on the side.
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