Huevos Rancheros Bowls

Everything you love about your favorite Mexican breakfast—or lunch, brunch, or dinner!—in a cozy, comforting bowl.

Yield: 6 servings (about 1 1/2 cups, plus 1 egg each)


  • 3 (16-ounce) cans pinto beans
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • salt to taste
  • 1 1/2 tablespoons cooking oil
  • 6 large eggs
  • 1 cup avocados, sliced
  • 1 cup Monterey Jack cheese
  • 3/4 cup salsa
  • 3 scallions, thinly sliced
  • small sprigs fresh cilantro, for garnish
  • Tortilla chips, for serving
  • Hot sauce, for serving


  1. In a Farberware Dishwasher Safe Nonstick 2-Qt Saucepan, warm the beans and chiles (with their liquids), along with the chili powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
  2. On a Farberware Dishwasher Safe Nonstick 11" Square Griddle on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
  3. Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the cilantro and a few tortilla chips. Serve with hot sauce and additional chips on the side.
  • Yield: 6 servings (about 1 1/2 cups, plus 1 egg each)
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