This post is sponsored by Happy Egg Co, and all opinions are my own.
No dramatic story to share here – I want to send you straight to the goods: huevos rancheros. I’m sharing two recipe versions totally based on texture preferences. Whether baked in the oven or scrambled on the stovetop, these dishes are completely customizable to cater to any size audience or spice tolerance.
In this dish, I’m using the best eggs by Happy Egg Co that I picked up at my local Kroger store. I chose Free-est of the Free Range eggs (they also have an organic option), and love the taste and texture these brown eggs bring to the recipe. Happy Eggs’ fresh eggs come from 31 small family farms in Missouri and Arkansas and each farm has over 8 acres of outdoor access for their hens to forage freely every day. Talk about a happy life! They love their birds, so we can love our eggs. I’m all for any brand with bright colors and messages of happiness and positivity. Want to find Happy Eggs near you? Use their store locator here.
What You’ll Need:
- 1 dozen Happy Eggs
- Fresh Cilantro
- 1 Can Black Beans, refried
- Small and Large Corn Tortillas
- Shredded Monterrey Jack Cheese
- Red Onion
- 1 Jar Chunky Tomato-based Salsa
- 1 Jar Mild Salsa Verde
- 1 Line
- Salt
- Pepper
- Butter
- Your favorite hot sauce – mine is Cholula!
Take One: Baked Huevos Rancheros
Perfect for a family-style meal. Serves 3-4.
- Line cast iron skillet with large tortillas to cover the bottom and sides.
- Spread refried beans on tortillas.
- Cover beans with chunky tomato salsa.
- Sprinkle Monterrey jack cheese, diced red onion and chopped cilantro.
- Dig three small holes to crack eggs in, careful not to break the yolk.
- Bake for 10 minutes at 350 degrees. Switch to broil until egg whites are firm, yolks are jiggly, and tortillas are crispy on edges – watch closely to avoid burning!
- Remove from oven and sprinkle with more cilantro to garnish. Drizzle with hot sauce to taste.
Take Two: Scrambled Huevos Rancheros
Fit for an individual meal or make several to share.
- In nonstick skillet, melt ½ tablespoon of butter and lightly sauté diced red onion on medium heat.
- Add 2 tablespoons of salsa verde.
- Add 2 eggs, whisked, and season with salt and pepper to taste.
- Scramble eggs to desired texture, adding chunky vegetables (drained) from tomato salsa.
- In microwave, heat 2 small corn tortillas on microwave safe plate for 15 seconds.
- Spread refried beans on tortillas, stacked. Cover with eggs.
- Spritz with fresh lime juice.
- If desired, sprinkle with shredded Monterrey jack cheese, chopped cilantro, and your favorite hot sauce.
