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 Rancheros
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
- 1/4 cup avocado oil*
- 6 corn tortillas
- 6 large eggs
- 1 cup homemade fire roasted salsa
- 1 Hass avocado sliced
- Crumbled queso fresco for garnish
- Chopped cilantro for garnish
- Salt and pepper to taste
- Optional: Cauliflower Congri recipe
- 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.
Cuban food differs greatly from Mexican and vice verda. They are two different countries each with their own unique flavors, history, and culture. The fact that all 30 something countries that are considered Latin/Hispanic are all the same. We are all unique in our own ways. There is no need to make “cuban huevos rancheros.” In cuba there is no recipe for huevos rancheros because that is a Mexican breakfast. Let México have their spotlight with their amazing food and Cubans with theirs.
Jamie Silva says
Hi Me, I’m a first-generation Cuban-American born and raised in South Florida. I’m VERY aware of the differences and discuss them in this post (if you care to read it). Nevertheless, this is my blog and I will choose to share whatever recipe creations I choose to share. Whether it’s a fusion of two different cultures or my own family recipes, I celebrate all cultures and all foods. If you’re not a fan of my recipes, you are welcome to exit without leaving irrelevant comments. Thank you.
Super filling and flavorful. This was the perfect breakfast for my fam this past weekend. thank you
One big correction this isn’t con-gree, this is moros, in the Cuban I was born and raised if it has black beans is Moros and with red beans is Con-gree, the cooking method is the same.
Jamie Silva says
Yep, I explained that in the blog post. Looks like you missed it! :)