Poached Huevos Rancheros

This is one of my favorite go-to meals. I love to make this dish on the weekends. This does not have to be a breakfast dish, you can serve this for brunch or dinner!


  • Author: Kim Nicholson



1 medium onion, minced

4 medium cloves garlic, chopped

1 tsp apple cider vinegar, or any other light vinegar

about 4 cups of water

3 + 1 TBS chicken or vegetable broth

4 cups black beans or 2 15 oz cans drained 2 tsp ground cumin

11/2 TBS red chili powder

2 TBS chopped fresh cilantro

salt and black pepper to taste

4 chicken eggs, preferably organic

prepared salsa

2 cups spinach

1 large avocado, cubed



Mince onion and chop garlic and let sit for 5 minutes to bring out their health-promoting benefits.

Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover the eggs.

In a separate stainless steel skillet, heat 1 TBS broth. Sauté onion in broth over medium heat for about 3 minutes, stirring, until translucent. Add garlic, beans, spinach, red chili powder, cumin, and the rest of the broth while egg water comes to a boil. Warm beans for about 10 minutes on medium-low heat, stirring occasionally. Add cilantro, salt, and pepper.

To poach eggs, crack into the water and cook for about 5 minutes until the white is set and the yolk has filmed over. Remove with a slotted spoon, and place eggs over beans and spinach. Serve with salsa and avocado.

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