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Each January, I prepare an amazing breakfast skillet that is over the top. There is no better way to celebrate the New Year than with a pan full of incredibly tasty food. In 2025, my version of huevos rancheros will be on the menu!.
During my childhood, my father often prepared huevos rancheros for our weekend breakfasts, and it quickly became my favorite dish. I enjoyed the combination of eggs, tortillas, and salsa in this traditional Mexican meal. In this version of huevos rancheros, we’ve enhanced it with steak, chorizo, and more delightful ingredients. This substantial skillet recipe can serve the whole family, and I hope it becomes a new favorite for you as well!
Why You’ll Love Huevos Rancheros
Huevos rancheros is a traditional breakfast dish from Mexico. The classic preparation features runny yolks, crunchy tortillas, and fresh salsa. The name means “rancher’s eggs” in Spanish. Since this easy huevos rancheros recipe comes together quickly, it’s no wonder that many households across Latin America enjoy this fulfilling breakfast on a daily basis.
One of the greatest aspects of huevos rancheros is its adaptability. You can get creative with various toppings, hot sauces, and types of salsas or meats. I’m diving into that creativity and going allin with this recipe!
Huevos Rancheros Ingredients
Steak:
We will use skirt steak for this dish, seasoning it with kosher salt, black pepper, garlic powder, and some lime juice.
The Ultimate Skillet:
I’m serious when I say this breakfast skillet is over the top. Eggs, potatoes, chorizo sausage, avocado slices, queso fresco, and fresh tortillas? Yes, please!
Beans:
Any dish featuring eggs and tortillas benefits greatly from adding black beans, sour cream, and sliced jalapeños.
Pico de gallo:
We won’t hold back with this breakfast skillet, so homemade pico de gallo will accompany our huevos rancheros. It’s a simple blend of fresh tomatoes, diced white onions, jalapeño, cilantro, and lime juice.
Mexican vs. Spanish Chorizo
What distinguishes these two pork sausages? In essence, Spanish chorizo is a cured product that can be eaten without cooking. In contrast, Mexican chorizo must be cooked before consumption.
Much of the flavor in Spanish chorizo comes from paprika, while the red hue of Mexican chorizo is derived from spicy red peppers. Since we will be cooking the sausage, we’re opting for Mexican chorizo in this recipe. However, if you find a recipe that refers to chorizo and suggests serving it raw, you can be sure it’s referring to Spanish chorizo.
How to Make Huevos Rancheros
Steak and Pico de Gallo Preparation
First, take two skirt steaks and season them with half a tablespoon of kosher salt, half a tablespoon of black pepper, half a tablespoon of garlic powder, the juice from two medium limes, and a bit of vegetable or canola oil. Set them aside until you are ready to grill.
Next, combine three diced Roma tomatoes, one large diced white onion, one medium diced jalapeño, one cup of chopped fresh cilantro, and the juice from two additional medium limes. This mixture is your pico de gallo! Set it aside.
Cooking the Skillet Ingredients
First, set your grill to mediumhigh heat, which is around 375 degrees Fahrenheit. Ensure the grill grate is placed over the fire to warm up as well.
Now, place the skirt steaks in the skillet or directly on the preheated grill. Cook the steaks until the internal temperature hits 120 degrees F, which should take roughly 34 minutes for each side. After they are done, take them off the skillet or grill and allow them to rest for 10 minutes.
Next, position a large cast iron griddle or skillet on the grill. You can also take off the grill grate and put the plancha instead. Allow it to heat before placing 34 chorizo sausages onto the skillet. Cook the sausages until they reach a temperature of 165 degrees F, approximately 68 minutes, and then take them off and keep them warm.
Moving on to the next ingredient: the potatoes! Dice 4 large golden potatoes and add them to the skillet. Cook them for about 2025 minutes until they turn golden brown on the outside. In the final 57 minutes of cooking, incorporate 1/2 tablespoon of kosher salt, 1/2 tablespoon of pepper, and 1/2 tablespoon of garlic powder; let the potatoes cook until they becomes tender and crispy. Once they are finished, take them out from the skillet and keep them warm.
Finally, pour 1 can of black beans into a small saucepan or skillet. Gradually roast them over the coals for 45 minutes until heated through.
Assembling Our Huevos Rancheros
After everything is prepared, put the potatoes back in the skillet. Arrange them in a large ring shape and pour some oil in the center. Break 56 fresh eggs into the middle of the skillet and fry them to your liking. Whether you prefer sunny side up or over easy, any style with a runny yolk fits perfectly! Garnish the eggs with plenty of pico de gallo.
To present the dish, reintroduce the remaining cooked ingredients into the skillet. Take the skillet off the heat and let it rest for 1 minute. Serve the entire dish topped with slices of avocado, queso fresco or Cotija cheese, additional pico de gallo, fresh cilantro, jalapeño slices, sour cream, and warm tortillas. Both flour and corn tortillas would work well here. Squeeze some lime wedges over everything and enjoy!
What to Serve with Huevos Rancheros
This is a MAX breakfast skillet, meaning you likely won’t need much else on the table. However, if you have a hearty appetite, you could pair these huevos rancheros with blistered shishito peppers or a zesty cabbage slaw. A Bloody Mary would also make a great addition!
Leftovers and Reheating
If you have some leftover food, allow your steak and eggs to reach room temperature before putting each in its own sealed container.
You can keep them for about 35 days. Alternatively, instead of using a container, you might tightly wrap the steaks with plastic wrap or aluminum foil. Afterward, take them out of their wrapping or container and gently warm them up on the grill at medium heat.
I recommend keeping your other ingredients in separate containers to prevent sogginess, so you can put together huevos rancheros whenever you’d like!
Huevos Rancheros
A familysized recipe for huevos rancheros.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Meal Type: Breakfast, Dinner, Lunch, Main Dish
Cuisine: Mexican
Servings: 4 individuals
Ingredients
Steak:
▢2 Skirt Steaks
▢½ tablespoon Kosher Salt
▢½ tablespoon Black Pepper
▢½ tablespoon Garlic Powder
▢Juice of 2 medium Limes
Skillet:
▢56 Fresh Eggs
▢4 Large Golden Potatoes, chopped
▢34 Chorizo Sausages
▢½ tablespoon Kosher Salt
▢½ tablespoon Black Pepper
▢½ tablespoon Garlic Powder
▢2 Avocados, sliced
▢Queso Fresco for garnish
▢Fresh Tortillas as needed
Beans:
▢1 can Black Beans
▢2 tablespoons Sour Cream
▢Sliced Jalapeños for garnish
Pico De Gallo:
▢3 Roma Tomatoes, diced
▢1 large White Onion, diced
▢1 medium Jalapeño, chopped
▢1 cup Cilantro, chopped
▢Juice of 2 medium Limes
Instructions
- Season the skirt steak with kosher salt, black pepper, garlic powder, and lime juice, then drizzle with a bit of canola oil. Set it aside until you are ready to grill.
- Prepare your pico de gallo by mixing the ingredients together, then set aside.
- Heat the grill to mediumhigh heat, approximately 375°F.
- Cook the steak on the grill, flipping until it reaches an internal temperature of 120°F (this will take around 34 minutes per side). After cooking, remove the steak and allow it to rest for about 10 minutes.
- Preheat a large cast iron skillet or griddle over the fire.
- In the heated skillet, add the chorizo sausage and let it cook until it reaches an internal temperature of 165°F (this takes about 6-8 minutes). Remove from the heat and keep it warm.
- Place the diced potatoes in the skillet, cooking for approximately 2025 minutes or until they are golden brown. A helpful tip: Cook the potatoes in the sausage grease for added flavor.
- In the final 57 minutes, sprinkle the potatoes with salt, pepper, and garlic powder. Continue cooking until they are tender and crispy. Once complete, take off heat and keep warm.
- In a smaller skillet, warm the black beans over coals for about 45 minutes until heated through.
- Return the other cooked ingredients to the skillet for serving. Remove from heat and let it rest for 1 minute. Serve directly from the skillet topped with sliced avocado, queso fresco, additional pico de gallo, cilantro, jalapeño, sour cream, and warm tortillas. Enjoy!
Notes
Difference Between Mexican and Spanish Chorizo
What distinguishes these two mouthwatering pork sausages? Simply put, Spanish chorizo is a type of cured meat, making it safe to consume without cooking. This is not true for Mexican chorizo, which must be cooked before eating.
Spanish chorizo is flavored with paprika, while the red color of Mexican chorizo comes from spicy red pepper. As we will be cooking the sausage, this recipe uses Mexican chorizo. If you come across a recipe that suggests serving chorizo raw, it is likely referring to Spanish chorizo.
Nutrition
Calories: 845kcal | Carbs: 61g | Protein: 59g | Fats: 44g | Saturated Fats: 15g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 18g | Trans Fats: 1g | Cholesterol: 365mg | Salt: 1967mg | Potassium: 2285mg | Fiber: 15g | Sugars: 7g | Vitamin A: 1661IU | Vitamin C: 110mg | Calcium: 146mg | Iron: 8mg.
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