Huevos Rancheros–Style Breakfast Skillet with Mexican Bolognese (2 servings)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve exactly 2 servings (half) of the finished Mexican Bolognese — about 2 cups of sauced bucatini (≈8 oz cooked bucatini + ~1¼ cups sauce). leftover Mexican Bolognese Bucatini
- 2 large eggs
- 2 small corn tortillas (6-inch) or 1 large flour tortilla, warmed
- 1/4 medium avocado, sliced
- 2 TBSP crumbled queso fresco or 2 TBSP shredded cheddar
- 1 TBSP chopped fresh cilantro
- Lime wedges, for serving
- 1/2 cup canned black beans, drained and rinsed
Directions
- Heat a 10-inch nonstick skillet over medium heat and add 1/2 cup black beans; warm for 1–2 minutes with a pinch of salt until steaming through.
- Push the beans to one side and add 2 small corn tortillas (or 1 large cut into halves) to the pan; cook 1 minute per side until they blister and crisp at the edges—visual cue: light brown spots and slightly puffy edges. Transfer to plate and keep warm.
- Add the reserved 2 cups Mexican Bolognese to the skillet and rewarm gently over medium-low heat, stirring, 3–4 minutes until sauce is hot and slightly thickened so it won’t make tortillas soggy.
- Move the bolognese to one side of the pan and add 1 tsp oil to the empty side; crack in 2 eggs and fry to your preference. For runny yolks (recommended), cook 2–3 minutes until whites set but yolks still jiggle; or cover pan and cook 1–2 minutes for slightly set tops. Visual cue: whites fully opaque and yolks glossy and soft.
- Plate: place the crisp tortillas, top with warmed black beans, spoon half the bolognese over each tortilla, and top each with a fried egg. Scatter 2 TBSP crumbled queso fresco (or shredded cheddar), sliced avocado, and 1/2 TBSP chopped cilantro per serving. Squeeze lime over top and serve immediately.
- Optional: If you prefer a saucier finish, warm 1–2 TBSP salsa verde or a splash of reserved pasta water and spoon around the plate for dipping.