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Huevos Rancheros

With Mazola® Canola Oil

Serving Size Icon


4 Servings

Total Time Icon


20 Minutes

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  • 2 tablespoons Mazola® Canola Oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 can (28 ounces) crushed, fire roasted tomatoes
  • 1 cup reduced sodium canned black beans, rinsed and drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 4 eggs
  • 1/4 cup queso fresco, crumbled
  • 3 tablespoon chopped, fresh cilantro


  1. Heat oil in large skillet over medium-high heat. Add onions and peppers and cook for 2 minutes until just tender. Add tomatoes and bring to a boil. Reduce heat to medium and simmer 2 minutes. Stir in beans, garlic, oregano, cumin and black pepper and continue to simmer.
  2. Make a small indentation in the sauce and slowly add 1 egg. Repeat with remaining eggs, in a clock-like manner around the pan. Cover and cook 4 to 6 minutes or until desired egg doneness.
  3. Sprinkle with cheese and cilantro. Serve with warm tortillas, if desired.