A cast iron pan is truly a best friend for anyone camping in the woods. Its versatility and durability cater to many different recipes and will make your campout a delectable one, and this recipe will prove such statements exceedingly true. Huevos Rancheros is perfect for any car camping weekend, hence the reason you'll pack in a cast iron (keep in mind cast irons are available in several sizes varying in weight).
Ideal for a camp breakfast or brunch, we strongly stand by the opinion that scarfing some of this hearty meal down is the perfect way to start your day. The combination of eggs, black beans, and zesty Ranchero sauce will leave you satisfied and ready to embark on an adventurous day.
This recipe is brought to you by our friend Sara, an experienced SF chef / waffle guru. Sara is a firm believer that a little prep work before camping goes a long way, giving you more time to hang out by the fire and enjoy a nice glass of red wine. The prep in this recipe is The Ranchero sauce. It's made the night before camp, and packed in a transportable jar and ready to be added into the meal. Full recipe and more details below:
Prep Time: 30 minutes
Total Time: 40 minutes
Serving Size: 2
Ranchero sauce - see recipe below
½ bunch cilantro
black beans - see recipe below
Ingredients for the Black Beans:
¼ c olive oil
½ c small diced white onions
1 tsp. ground cumin
1 clove chopped garlic
1 16oz. can black beans
½ tsp. salt
¼ c chopped cilantro
½ c water
Ingredients for Ranchero Sauce:
(To be made the night before your camp trip, because you’re really organized)
1 16 oz. can whole tomatoes
1 guajillo chili (stem and seeds removed)
2 cloves garlic
1 tsp. ground cumin
½ cup water
½ c chopped cilantro
juice of one lime
½ tsp. salt
2 medium saucepans
cast iron skillet
Steps to Success:
Open the can of black beans and drain excess liquid.
In a medium saucepan, sweat the olive oil, onions, and garlic together for 5 minutes.
Add the cumin, stirring the pot for 1 minute. Add the drained black beans, water and salt to the pan.
Cook the beans on medium heat for 10-15 minutes. Make sure to constantly stir the pot with a wooden spoon. This helps breakdown the beans and keep the bottom from scorching.
When the beans are finished, remove from heat and fold in cilantro.
In a medium sized saucepan, add all ingredients together except for the lime juice.
Simmer on low for 30 minutes.
Blend ingredients together. I like using a stick blender because it's easy and less messy when blending hot ingredients.
Finish with lime juice.
In a medium saucepan, gently warm the black beans.
In an 8” cast iron skillet, pour in ranchero sauce with ½ c water.
Put the pan on a med/low flame and drop in 4 eggs.
Simmer eggs for 2-3 mins. When the whites start to firm up, add cheese.
Continue to cook on low flame.
Cook just until the whites set and the yolks are still runny. The eggs will continue to cook even after you pull the pan off the heat.
It’s best to pull the pan off when the eggs are little underdone. This allows for carryover cooking
Top with avocado, tortilla chips, lime juice, and cilantro. Enjoy.
Sara Whitman is a local San Francisco chef with connections and experience with Linea Coffee, Commonwealth, and more. She is also one of our Alite Ambassadors who inspires us as well as our audience to get outside and explore, despite the restraints of living in a crazy city.