This rustic one pan dish, usually served for breakfast in Mexico, makes a great vegetarian weeknight dinner. Frozen bell peppers add color and crunch. Top as you please with cheese, avocados, sour cream or extra salsa!
0 Heat a skillet over medium heat. Add oil and when it begins to shimmer, add onion and bell peppers and saute until tender, about 4 minutes (add a few minutes more if using frozen bell peppers; they will release extra moisture while cooking, so saute until liquid is cooked off).
1 Rinse and drain beans. Add beans and salsa to pan and bring to a low simmer. Simmer until mixture thickens, 4 minutes.
2 Use a spoon to create four small indentations in the filling. Crack the eggs into the indentations. Cover the skillet with a lid or tightly with a piece of foil. Cook, covered, until the eggs are cooked to your liking (for us, to keep the yolks runny, this was 4 minutes, but adjust to your liking).
3 Meanwhile, cover tortillas with a dishtowel and heat in the microwave until warm, about 1 minute. Keep them covered with a dishtowel until ready to serve so that they stay warm.
4 Divide tortillas between plates and spoon Huevos Rancheros onto each serving. Top with cilantro any other toppings you'd like!
