Cuban Huevos Rancheros

Cuban Huevos Rancheros

Rice and beans, topped with a crisp corn tortilla, salsa, shredded cheese, and a runny egg make Cuban Huevos Rancheros, a classic Mexican breakfast with a Cuban twist. Phew, that was a run-on sentence.

Over the weekend, I had friends over my house for Cinco De Bruncho as I like to call it.

Basically, brunch with classic Mexican dishes like guacamole, salsa, huevos rancheros, churro cheesecake bars, tequila lime shrimp tacos, and margarita lime cupcakes with tequila lime frosting.

I love having my friends over the house! About 12 people were fed on Sunday, all by little ol’ me. And I’m not complaining!

As a Cuban Miamian (like that one?), it’s hard to have brunch without including one or all of the following: Cuban bread, ham croquettes (croquetas de jamón)(possibly squished inside cuban bread), and/or pastelitos (cuban pastries).

I always want to explore different cuisines when I have friends over but alas I can always count on them bringing home the basics.

One of my friends brought Cuban bread (CHECK!), mini croquetas de jamón (50 of them! DOUBLE CHECK!), and pastelitos de carne (beef), guava, and Nutella from Breadman Miami.

I’d heard of this bakery but hadn’t gotten around to visiting them since they opened last summer.

I was excited to try something new…while also embracing that no matter how hard I try, Cuban breakfast will always make an appearance at any occasion no matter what we’re celebrating. Again, totally not complaining. I’m sure someday all cuisines will be fused together somehow.

To keep things somewhat in line with the rest of the food items, I gave classic Huevos Rancheros a Cuban twist by adding rice and beans. In the interest of saving time, most of the items I used to make this dish were store bought. I also made a casserole instead of the single serving you see pictured.

The single serving photographs better so that’s why I went with that for the blog (hehe). I will still add the recipe for Cuban Huevos Rancheros casserole below.

Rice and beans, topped with a crisp corn tortilla, salsa, shredded cheese, and a runny egg. A Mexican breakfast with a Cuban twist!

Cuban Huevos Rancheros

In typical Cuban fashion, there was WAY too much food and we had tons of leftovers but everything was DELICIOUS!

The Cuban Huevos Rancheros were a hit and that was the only item that didn’t have leftovers which made me happy. I hope you make this for breakfast or dinner or even for Cinco de Mayo!

Can't wait to make these Huevos Rancheros with a Cuban twist!Click To Tweet
Rice and beans, topped with a crisp corn tortilla, salsa, shredded cheese, and a runny egg. A Mexican breakfast with a Cuban twist!
Print
Cuban Huevos Rancheros
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Rice and beans, topped with a crisp corn tortilla, salsa, shredded cheese, and a runny egg make Cuban Huevos Rancheros, a classic Mexican breakfast with a Cuban twist. Phew, that was a run-on sentence.
Servings: 10 servings
Ingredients
Single servings of Cuban Huevos Rancheros
  • 4 tablespoons olive oil divided
  • 2 cups rice and black beans
  • 10-12 extra thin yellow corn tortillas
  • 2 cups of your favorite salsa I used Tostitos All-Natural Chunky Mild Salsa
  • 1 cup of your favorite shredded cheese I used Sargento Fine Cut Shredded 4 Cheese Mexican
  • 10-12 eggs room temperature
  • salt and pepper to taste
  • 1/2 sliced avocado if desired
Casserole version of Cuban Huevos Rancheros
  • 2 tablespoons olive oil
  • 2 cups rice and black beans
  • 8 extra thin yellow corn tortillas
  • 2 cups of your favorite salsa I used Tostitos All-Natural Chunky Mild Salsa
  • 1 cup of your favorite shredded cheese I used Sargento Fine Cut Shredded 4 Cheese Mexican
  • 5-6 eggs room temperature
  • salt and pepper to taste
  • 1/2 sliced avocado if desired
Instructions
Single servings of Cuban Huevos Rancheros
  1. Preheat oven at 400 degrees. Lay tortillas flat on a baking sheet and brush them with olive oil. Bake for five minutes or until crispy. Make sure they don't burn.
  2. Heat the remaining 2 tablespoons of olive oil in a skillet. Fry the eggs sunny-side up. Season with pepper.
  3. On a plate, spoon rice and beans. Place tortilla on top of the rice. Add a fried egg on tortilla, then shredded cheese, salsa, and avocado, if desired. Serve.
Casserole version of Cuban Huevos Rancheros
  1. Preheat oven at 400 degrees. Lay tortillas flat on a baking sheet and brush them with olive oil. Bake for five minutes or until crispy. Make sure they don't burn.
  2. Grease a 9 x 13 casserole dish. Spoon rice and beans into the pan creating a 1/2 inch thick layer.
  3. Next, add a layer of the crisp corn tortillas covering all the rice in the dish.
  4. Add shredded cheese and spoonfuls of salsa evenly over the tortillas.
  5. Gently crack eggs over top of everything, being careful not to crack the yolks. Sprinkle with salt and pepper.
  6. Bake 22-24 minutes. Eggs should appear white but still be jiggly when you move the pan. They will continue to cook for 5-10 minutes after the dish is removed from the oven, so be careful not to overcook.
Rice and beans, topped with a crisp corn tortilla, salsa, shredded cheese, and a runny egg. A Mexican breakfast with a Cuban twist!

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