Hi, friends! I went to NYC a few weeks ago and brought you back a present – this brunch/dinner/whenever/wherever Skillet Huevos Rancheros recipe!
Our most recent NYC trip was ridiculously awesome. It started with a trip to see Tony Bennett and Lady Gaga perform at Radio City Music Hall. I’m not usually a big concert person, but after listening to Tony B and Lady G’s album Cheek to Cheek for the first time, I decided I would do just about anything to hear/see them perform in person. Seriously such a great decision! The venue and the performance were both incredible! Let me just tell you, if you haven’t heard Cheek to Cheek, you don’t know Lady Gaga. Here’s to hoping they put out a Christmas album!
After the concert finished, we headed back to the Eventi Hotel, where we stayed for the evening. We were super lucky and got upgraded to a top floor room. Not only was it a top floor room, but it had a corner view that spanned from the Empire State Building (which was just a few blocks away) all the way to the Freedom Tower (aka One World Trade Center). The view was perfect, especially in the evening. I would highly recommend the Eventi if you’re heading to NYC any time soon. Everyone there was super friendly, the rooms were spacious, they have a great bar and restaurant, and the location is perfect.
Brunch at Cookshop was swoon-worthy. They have one of the most fun brunch cocktail menus ever, including a variety of exciting Bloody Mary variations. I opted for a strawberry mojito, which was to die for! Deciding which brunch dish to order was incredibly difficult. I so wanted to give the Baked Cocoa Crepes a try, but I was craving something savory, so Huevos Rancheros it was! I totally wasn’t disappointed.
Baked eggs, black beans, ranchero sauce, Monterey jack cheese, lime crème fraiche, crispy tortillas, and pickled red onions – what’s not to love about that?! I knew from the first bite that this was something I was going to have to recreate and put my own twist on at home, so two weekends ago, I did just that.
Skillet Huevos Rancheros makes for the perfect shareable lazy day brunch dish or weeknight dinner. Bonus for being able to eat dinner straight out of the skillet! The homemade ranchero sauce adds a smoky, slightly sweet heat to the dish. The cheese and chipotle lime crema add a decadent, creamy note. And then the pickled red onions…oh, the pickled red onions! They add the perfect little bit of tang to the dish. (By the way, this was my first time making pickled red onions. Why the heck has it taken me so long?! I’m keeping these babies in the fridge all the time from now on. They are so simple to whip up and add so much flavor to dishes, especially tacos!)
This dish is a keeper for sure!
- 1 (15 ounce) can spiced black beans, drained (*see note)
- 6 large eggs
- 3 tablespoons shredded cheese (I used jalapeno cheddar)
- ½ cup Ranchero sauce (recipe below)
- ¼ cup chipotle lime crema (recipe here)
- ⅓ cup tortilla strips
- Pickled red onions (I followed this recipe from the kitchn), for topping
- Cilantro, for topping
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 1 jalapeno pepper, chopped
- 1 large garlic clove, chopped
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- Preheat oven to 350 degrees.
- Grease a 10-inch cast iron skillet with a little bit of oil. Wipe around with paper towel.
- Add drained black beans to the skillet. Shake the skillet to evenly distribute the beans. Crack eggs one at a time and drop on top of bean layer. (Note: In my experience, it has worked best to concentrate the egg yolks closer to the center of the skillet and spread the egg whites out across the top of the rest of the beans.) Sprinkle eggs with salt and pepper.
- Bake for 20-25 minutes. Remove when egg whites are just under being set, as they will continue to cook for about 5 minutes after being removed. (I started checking my eggs after 18 minutes and kept a close eye on them after. You don’t want to overcook them.)
- After eggs have set, top skillet ingredients with shredded cheese, ranchero sauce, chipotle lime crema, tortilla strips, pickled red onions, and cilantro. Serve immediately in skillet.
- In a large skillet over medium heat, melt butter. Add the onion, green bell pepper, jalapeno, garlic, cumin, and cayenne to the skillet and sauté until the vegetables soften, approximately 5 minutes.
- Add broth and tomato sauce to the skillet and stir to combine. Cook, stirring frequently, until sauce thickens and reduces to about 1 ½ cups (about 20 minutes). Season with salt and pepper to taste.
- Optional: After the sauce cools to room temperature, you can add it to the blender and pulse until smooth, if desired. (I skipped the blender stage this time and loved the sauce just as much, so it’s totally up to you!)
Inspired by Huevos Rancheros served at Cookshop.
Ranchero sauce slightly adapted from Epicurious.