Cuban-Style Huevos Rancheros. A crisp corn tortilla topped with a fried egg, Cuban-style rice and beans, fire roasted salsa and crumbled queso fresco. A classic Mexican breakfast with a Cuban twist!
In the past, I’ve had friends over for what I love to call – Cinco De Bruncho. Basically, brunch with classic Mexican dishes! Since I’m Cuban, I made huevos rancheros for my friends but had to add a little something from my heritage. In this case, it was congri aka rice and black beans. YASSS. The main components of huevos rancheros was still a part of the recipe so it’s as delicious as you can imagine. My friends loved it!
Btw, congri [pronounced kon-gree] is Cuban-style rice and beans. Another name for it is Moros y Cristianos. Think fluffy white rice with black beans, onion, green peppers, garlic, spices, and sometimes BACON. Yeah, I know. And, can you believe, I didn’t add bacon this time. I realized now how much of a complete missed opportunity that was… I mean, THIS IS A BRUNCH RECIPE… *face palm* It’s fine, everything’s fine. It’s fine.
How to Make Cuban-Style Huevos Rancheros
First things first, make the congri. This is a one-pot meal and it’s pretty hands off. My favorite kind of recipes. You sauté the onions + green peppers with a little bit of oil in a saucepan then add the garlic. After about 3 minutes, add the rice, black beans with liquid, a cup and a half of water, spices, and a bay leaf.
Cover the saucepan and DO NOT OPEN THE LID until it’s done cooking. The steam is what cooks the rice and trust me, it’s pretty quick. The time goes by fast because you’re doing other things. The rice and beans basically cook themselves. Love that for us.
If you don’t want to wait, you can totally make my cauliflower congri which will pretty much taste the same and take way less time to make. Just a suggestion. You do you!
While the rice is cooking, you can make your fried eggs and tortillas. In a skillet, you add oil and fry each tortilla with a little bit of olive oil for about 3-4 minutes until they are golden and crispy. Once that’s ready to go, it’s just a matter of assembling each one.
You top a tortilla with 1 fried egg, a spoonful of the congri, a spoonful of my fire roasted salsa, avocado, chopped cilantro and crumbled queso fresco. YOU GUYS THIS IS SO GOOD. I honestly can’t wait for you guys to make it!
Other recipes you may like:
- Easy Guacamole Recipe
- Quick + Easy Homemade Fire Roasted Salsa
- 3-Ingredient Baked Sea Salt Tortilla Chips
- Easy Chipotle Mexican Street Corn
- Chorizo Mushroom Sweet Potato Hash
Easy Cuban-Style Huevos RancherosPrint Recipe Pin Recipe
Cuban-Style Congri (Black Beans + Rice)
- 1 tablespoon olive oil
- 1/2 cup green bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 can low-sodium black beans , (15 oz)
- 1 1/2 cups water
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- In a Dutch oven, heat olive oil over medium heat. Add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds. Add rice, beans with liquid, water, cumin, oregano, bay leaf, salt and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork.
- While the rice cooks, make the tortillas. In a large nonstick skillet, heat avocado oil over medium-high heat. Fry corn tortillas for about 2 minutes on each side until they are all golden brown and crisp. Set aside. *You can transfer the avocado oil to a jar and reuse in the future.
- In the same skillet, heat a tablespoon of oil. Crack eggs into the pan and cook for 3 minutes, or until the whites are set. Remove from pan and season with salt + pepper. Set aside.
- To assemble, add a tortilla to a plate. Spoon about a 1/4 cup of black beans + rice (or cauliflower congri) over each tortilla. Top with one fried egg, a spoonful of salsa and sliced avocado. Garnish with cilantro and queso fresco. Enjoy!
Originally posted in May 2016. Updated recipe + photos in April 2019.
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