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Playing Ryan Scott's Huevos Rancheros with Black Bean Tomato Sauce and Country Skillet Potatoes


  • 2 cups potatoes, cut into 1-inch cubes
  • 5 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Dash of paprika
  • Salt and freshly ground black pepper
  • 8 eggs
  • 2 cups black beans or 1 cup dry beans, cooked according to package
  • 8 ounces Muir Glen tomato sauce


Serves: 4


Heat a large skillet over medium-high heat. In a large bowl, toss together potatoes, olive oil, garlic powder, paprika, salt and pepper. Cook in skillet, stirring occasionally, about 15 minutes or until golden brown. 

Meanwhile, heat a large nonstick pan over medium heat. Crack egg into a small bowl and pour carefully onto the pan. Repeat with each egg, careful not to overcrowd. May be done in two batches. Cook for about 2-3 minutes, flip to other side and cook for another 2-3 minutes until yolks are soft cooked or until desired softness.
In a small pot over medium heat, bring black beans and tomato sauce to a slight boil. Season with salt and pepper, to taste.

Serve eggs with side of black beans and skillet potatoes.