Skillet Ranchero Eggs

Name: Skillet Ranchero Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, diced); 1 bell pepper (large, diced); 2 clove garlic (minced); 1 can diced tomatoes (undrained); 1 can black beans (rinsed and drained); 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 10 eggs (large); 2 tablespoon milk; 0.5 cup Monterey Jack cheese; 6 tortillas (warmed); 0.25 cup fresh cilantro (chopped, for garnish)

Scrambled eggs simmered with bell peppers and black beans, spiced with cumin, and served with warm tortillas.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $1.91/serving

Dietary

Nut-Free
Soy-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, diced)
1 bell pepper (large, diced)
2 clove garlic (minced)
1 can diced tomatoes (undrained)
1 can black beans (rinsed and drained)
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
10 eggs (large)
2 tablespoon milk
0.5 cup Monterey Jack cheese
6 tortillas (warmed)
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced yellow onion and diced bell pepper; cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes (undrained), black beans, ground cumin, chili powder, and dried oregano. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper.
While the sauce simmers, whisk the eggs with milk or water, a pinch of salt and pepper until well combined.
Pour the egg mixture into the skillet over the sauce. Cook without stirring for 2-3 minutes until the edges start to set. Gently scramble and stir for another 2-3 minutes until the eggs are mostly cooked but still slightly soft.
If desired, sprinkle with shredded Monterey Jack cheese, cover the skillet, and let sit off heat for 2 minutes for the cheese to melt.
Serve directly from the skillet with warm tortillas and a sprinkle of fresh cilantro, if desired.

Notes

Leftovers can be stored for up to 2 days, though freshly cooked eggs are best. Reheat gently in a skillet or microwave.

Nutrition (per serving)

Calories: 310
Protein: 18.5 g
Carbohydrates: 34.8 g
Fat: 9.4 g
Fiber: 4.7 g
Sodium: 1099 mg
Saturated Fat: 2.5 g
Sugar: 3.8 g
Cholesterol: 282 mg