A delicious and easy breakfast. Spanish Huevos Rancheros is guaranteed to turn your morning up a notch. Full of tomatoes, onions, black beans, potatoes, and cheese – what more could you want from a breakfast plate?!
I’m not sure I can ever choose a favorite breakfast between smoothie bowls, pancakes, muesli, or any number of other no-egg breakfasts. But today is all about eggs and not just any eggs; perfectly poached eggs, with a bunch of flavor from homemade salsa, black beans, crispy potatoes, and cheddar cheese.
This recipe is designed to serve one because sometimes, you just need to make yourself some good hearty food!
Why You’ll Love This Recipe
- Easy to Prepare. This comforting breakfast bowl contains many components but they’re easy to make.
- Spanish Flavors. The beans, potatoes, roasted tomatoes, with chili pepper flakes will transport you to Spain.
How to Make Spanish Huevos Rancheros
Start your day with a savory breakfast bowl. You can find the full, printable recipe card at the bottom of this post.
Key Ingredients
- Black Beans. An earthy bean that is filling. Canned beans or freshly cooked beans will work great.
- Potato. Use a white medium-sized potato to add heartiness to this recipe.
- Eggs. Fresh large eggs make the best poached eggs.
- Cherry Tomatoes. They’re bursting with flavor and easy to slice.
- Red Onion. They have a milder and more delicate taste than white onions when served raw.
- Cilantro. Fresh cilantro that has been washed. Adds a bright flavor that compliments the onions and tomatoes.
- Cheddar Cheese. The sharp flavor of this cheese elevates the dish.
- Avocado. Pick a perfectly ripe avocado, that can be sliced easily. You should be able to gently squeeze it with the peel on it.
- Chives. Their delicate flavor compliments the dish without overpowering it. Use fresh chives.
- Chili Flakes. This spice adds a nice kick.
Step-by-Step Instructions
1. Cook the Potatoes. Peel the potato and slice it into slices. Boil for a few minutes and then roast in the with a sprinkle of cheese until the cheese is golden brown.
2. Prepare the Tomatoes. Cut a small cross into each tomato and then boil the cherry tomatoes and cool them in a bowl of cold water. Remove the skin and add them to the diced red onions and chopped cilantro.
3. Poach the Eggs. Poach the eggs and place them on the roasted potatoes.
4. Assemble the Dish. Top with the black beans, salsa, and sliced avocado, and season with chili flakes, salt and pepper, and freshly chopped chives.
Recipe Tips, Variations, and Substitutions
- Add some salsa. For extra flavor drizzle a spicy salsa over the eggs.
- Cheese. You can use any cheese that tastes great with potatoes and eggs.
- Substitute the cherry tomatoes. You can use grape tomatoes, plum tomatoes, or diced tomatoes instead of cherry tomatoes.
Make-Ahead & Storage Recommendations
The poached eggs can be made ahead of time by cooking them like normal and then placing them in a bowl with cold water and ice cubes to stop the cooking process. Store the eggs in the bowl of water in the fridge. When you are ready to eat them, simply reheat the poached eggs in simmering water for 30-60 seconds, until heated through. The potatoes can be precooked ahead of time and reheated with cheese. The vegetables can be prechopped and stored in the fridge for a few days. Store leftover huevos rancheros in an airtight container for up to 5 days.
Try These Other Breakfast Recipes
- Garden Veggie Frittata – A one-dish breakfast filled with vegetables and herbs that will feed the whole family.
- Blueberry & Nectarine Scones – Buttery scones bursting with the heavenly combination of juicy blueberries and sweet nectarines.
- Mango Smoothie Bowl – This 10-minute smoothie bowl is filled with sweet blended mango with a tangy raspberry sauce.
- Loaded Breakfast Naan – Pillowy soft naan topped with chargrilled pepper, sliced avocado, sweetcorn, and a fried egg is a weekend treat!
- Shakshuka with Spinach – Jazz up your breakfast with this one-dish breakfast that is full of veggies and protein.
Huevos Rancheros
Equipment
- 1 round oven-proof dish
- 1 saucepan large
Ingredients
- 1/2 cup black beans cooked
- 1 potato medium
- 2 eggs
- 10-12 cherry tomatoes
- 1/2 red onion peeled, finely diced
- 1 tbsp. fresh cilantro finely chopped,
- olive oil drizzle
- 3 tbsp. cheddar cheese grated
- 1/2 avocado ripe, peel removed and thinly sliced
- fresh chives
- chili flakes
- salt and pepper for seasoning
Instructions
- Peel the potato and slice into slices around 4mm thick. Bring a large saucepan of water to a boil and boil the potatoes for 5 minutes to part cook.
- Once the potato has cooked, arrange the slices in a round oven-proof dish and top with the cheese. Bake at 356°F (180°C) for 10-15 minutes until the cheese is melted and starts to turn golden brown.
- Make a small cross in the top of each cherry tomato and place them in a bowl filled with just boiled water for 1 minute. After 1 minute transfer the tomatoes immediately to a bowl of ice cold water to cool down. This will make peeling the skins of really easy.
- Once you have skinned them, chop in half and remove the seeds, then dice the remaining flesh. Add to a bowl with the red onion, and cilantro Add a drizzle of olive oil and season with salt and pepper to taste. Put to one side.
- Poach the eggs to put on top of the potatoes as soon as they are done. For a tutorial on how to poach the perfect egg.
- Once the potatoes are ready, top with the black beans, poached eggs, homemade salsa, sliced avocado, then season with chili flakes, salt and pepper, and freshly chopped chives.
I’ve never heard of flower pepper before, I’m going to have to do some research I think! That blue colour is very pretty, if a little unexpected on eggs!
Isn’t it! I wasn’t quite expecting the vivid blue though haha! When it’s dry in the pot the colours are all very muted, kind of like dried petals. It’s very pretty and tastes very delicate!
Wow! This looks amazing!! I love all of these ingredients separately so now I will have to try them together!
Thanks Laura!! I definitely sat down with a fork and polished off this whole bowl straight after I finished taking the pictures!
This looks delicious!! I’ve never heard of flower pepper before, where do you get it?
I actually got it as a leaving present from my last work. All of my team clubbed together and bought me a different spice each and wrote me a little card about why they picked it! It was super cute!