Past Recipes
Huevos Rancheros

Huevos Rancheros over Cheesy Grits with Roasted Tomato-Poblano Salsa

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Recipe Details


Chef Giuseppe deconstructs traditional huevos rancheros (tortillas piled with beans, fried eggs, and salsa) to make these comforting, colorful bowls. He stirs Monterey Jack into quick-cooking grits, then tops with roasted black beans, crispy tortilla strips, and a roasted tomatillo, tomato, and poblano salsa. Finish with fried eggs, snap a few #platedpics, and this brunch masterpiece is served.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 740
  • Protein 34g
  • Total Carb 86g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • tomatillo
    4 ounces
  • corn tortillas
    corn tortillas
  • poblano chile
    poblano chile
  • black beans
    1 can
    black beans
  • grape tomatoes
    3/4 pint
    grape tomatoes
  • garlic
    1 clove
  • quick-cooking grits
    1/2 cup
    quick-cooking grits
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese
  • eggs
  • cilantro
    1/8 ounce
  • lime

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheets
  • 6" small pot with lid
  • 12" large nonstick pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Remove and discard husks from tomatillos, if needed, then rinse and cut into ¼-inch cubes. Rinse remaining produce. Stack tortillas and thinly slice into strips, then halve crosswise. Halve poblano lengthwise; using a knife tip, discard seeds and stem, then cut into ¼-inch dice. Drain and rinse black beans and pat dry with paper towel.

  2. Roast vegetables

    Roast vegetables

    Line 2 baking sheets with foil. On 1 prepared sheet, toss whole grape tomatoes, whole garlic clove, tomatillos, and poblano with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tomatillos are lightly charred and grape tomatoes and garlic begin to soften, 13-15 minutes.

  3. Bake black beans and tortillas

    Bake black beans and tortillas

    On 1 half of other prepared baking sheet, toss black beans with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Then, add tortilla strips to other half of sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange beans and tortillas in a single layer and bake (with vegetables) until tortilla strips are browned and black beans are warmed through, 5-6 minutes.

  4. Cook grits

    Cook grits

    While beans and tortillas bake, in a small pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ¼ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat and whisk in Monterey Jack to combine. Taste and add salt and pepper as desired.

  5. Fry eggs

    Fry eggs

    While grits cook, heat 2 teaspoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, crack 4 eggs into pan and season with salt and pepper as desired (save remaining eggs for another recipe). Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more. Finely chop cilantro leaves and stems. Halve lime; cut 1 half into wedges for serving.

  6. Plate huevos rancheros

    Plate huevos rancheros

    Once vegetables are roasted, squeeze over juice of remaining lime; toss to combine. Using a fork, gently mash tomatoes and garlic on sheet to break down and release their juices. Divide grits between serving bowls and top with black beans, salsa, tortilla strips, fried eggs, and cilantro. Serve with lime wedges for squeezing over. Dig in!

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