Ultimate Huevos Rancheros Breakfast: Easy Cast Iron Skillet Recipe for Authentic Mexican Flavor

 Looking for a hearty and flavorful breakfast to jumpstart your day? Try this Huevos Rancheros in a cast iron skillet recipe! 🍳🌶️ Packed with authentic Mexican flavors, this dish combines perfectly cooked eggs, zesty salsa, and warm tortillas—cooked to perfection in a cast iron pan. Not only is this easy Huevos Rancheros recipe ideal for weekend brunch, but it’s also a one-pan wonder that will elevate your breakfast game. Read on to discover how to create this classic, satisfying meal in just a few simple steps!

Huevos Rancheros Cast Iron Breakfast Skillet

 Ingredients:

 2 tablespoon olive oil

1 lb Mexican-style (raw) ground chorizo sausage (if in casings, remove and discard)

1 medium onion, diced 

1 25 oz can Mexican-style hominy, drained and rinsed 

1 4 oz can diced green chilis

1 15.5 oz can black beans, drained and rinsed 

salt and fresh ground pepper, to taste 

1 teaspoon smoked paprika

2 teaspoon fresh minced garlic 

a dash of cayenne pepper

5 oz queso fresco, crumbled 

8 eggs 

1 medium avocado, sliced (for serving) 

Pico de Gallo

2 roma tomatoes, diced, seeds removed

¼ small red onion, diced

2 tablespoon chopped fresh cilantro leaves 

1 teaspoon minced jalapeño pepper, seeds removed 

the zest of ½ a lime

the juice of 1 lime 

 

Instructions:

 

Make the Pico de Gallo

1. Add all prepped ingredients to a bowl, and toss well to combine.

2. Set aside or refrigerate until ready to serve.

 

Making the Huevos Skillet

1. Preheat oven to 350 degrees.

2. Add the olive oil to large cast iron or oven-safe skillet, and heat over medium heat.

3. Add the onions, season with salt and pepper, and cook 5-6 minutes, stirring occasionally, until softened.

4. Add the chorizo and cook, breaking up as you go, for 4-5 minutes, until browned and cooked through.

5. Turn heat to medium-high.

6. Add the hominy, black beans, and chilis, and toss well to combine with chorizo and onion.

7. Cook 2-3 minutes more, until liquid is mostly evaporated.

8. Add the smoked paprika, garlic and cayenne and toss to coat. Cook 2 minutes more.

9. Turn off the heat, and top evenly with crumbled quest fresco.

10. Carefully and evenly crack the eggs on top, and transfer skillet to the oven.

11. Bake for 20-25 minutes, until eggs are set and yolks are soft set or runny.

12. Serve with Pico de Gallo, sliced avocado and hot sauce (if desired)