Go Back

Huevos Rancheros Skillet with Chorizo and Hominy

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Brunch
Keyword: chorizo sausage, eggs
Servings: 6

Equipment

  • Cast iron skillet or oven safe skillet

Ingredients

  • 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 

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).