Huevos Rancheros Skillet with Chorizo and Hominy
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This quick and easy Huevos Rancheros Skillet with Chorizo and Hominy is a lower carb way to enjoy the classic dish! Made with black beans, hominy and Mexican-style chorizo, this fast and filling skillet feeds a (very happy) crowd.JUMP TO RECIPE
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Who doesn’t love a plate of delicious Huevos Ranceros on a Sunday morning? The flavor combo of the beans, tortilla and veggies along with some chorizo and a fried egg always hit the spot.
For this one-skillet version of the classic brunch recipe, I trade in the tortillas for some hominy, top the whole thing with some crumbly queso fresco, and bake the eggs right on top of the skillet! This makes for an easy, crowd-pleasing breakfast that’ll feed an army!
Prepping the ingredients
To make this skillet, I always start by making a quick and simple Pico de Gallo. Making it first allows the flavors to marinate so it’s extra tasty when the skillet comes out of the oven.
With the Pico out of the way, I start by preheating the oven, and prepping my skillet ingredients. For the skillet, you will need:
- A bit of good Olive oil.
- Mexican-style ground chorizo sausage. This is the raw kind. It’s available in most grocery stores both ground and in casings. My fav is Hatfield. You could also make this vegetarian by using a soy chorizo!
- 1 medium onion and some garlic.
- A can of Mexican-style hominy. I love Juanita’s. Be sure to drain and rinse the hominy well before adding the the skillet.
- A small can of diced green chilis. These add great flavor to the dish.
- A can black beans, drained and rinsed well.
- A bit of smoked paprika, and a dash of cayenne pepper.
- Some fresh crumbled queso fresco to top the skillet.
- A bunch of eggs. Add as many as you want/will fit to the top. This will not effect the cooking time.
- 1 medium avocado, sliced (for serving).
Cooking up the base of the skillet
Once you’ve got everything drained, rinsed and chopped- it’s time to start cooking! You’ll start by softening the onions, and browning the chorizo. next, you’ll add the hominy, beans and diced green chilis. A few more spiced and a few more minutes, and you’re ready for the oven.
Adding the eggs and baking
After you are finished cooking the base of the skillet, you’ll cover the whole thing in crumbly queso fresco cheese. Next- crack a bunch of eggs directly on top. Add as many (or as little) eggs as you like! This recipe feeds a crowd, and adding more eggs will not increase the cooking time.
Got your eggs on? Pop the skillet into the oven and bake for 20-25 minutes, until egg whites are set, and yolks are cooked to desired consistency.
When your hot and delicious skillet is ready- serve it with the Pico de Gallo you made, some sliced avocado, and your favorite hot sauce. A little toast to soak up all those jammy egg yolks never hurt anyone, either.
Want to give this recipe a try?
If you make my Huevos Rancheros Skillet with Chorizo and Hominy, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Huevos Rancheros Skillet with Chorizo and Hominy
- Cast iron skillet or oven safe skillet
- 2 tbsp 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 tsp smoked paprika
- 2 tsp 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
- 1/4 small red onion, diced
- 2 tbsp chopped fresh cilantro leaves
- 1 tsp minced jalapeño pepper, seeds removed
- the zest of 1/2 a lime
- the juice of 1 lime
- 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).
If you want to make this vegetarian, you could sub soy chorizo for the pork chorizo. To make it vegan, omit the cheese or sub vegan cheese.
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