Brkfst: Huevos Rancheros Bake

Photo by Dski P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive or canola oil

  • 1

    large onion, diced

  • 6

    – 8 cloves garlic, minced

  • 1

    tablespoon cumin

  • 1

    28-ounce can whole tomatoes, chopped with juices {you can use pre-diced if you prefer}

  • 2

    15-ounce cans black beans, drained and rinsed

  • 1

    tablespoon canned chopped chipotle peppers

  • 8

    corn tortillas

  • 8

    large eggs

  • 12

    ounces Monterey Jack cheese, shredded

  • Avocado Salsa:

  • 2

    avocados, pitted and diced

  • Handful chopped fresh cilantro

  • 3

    green onions, minced

  • Juice of 2 limes

Directions

Stir salsa ingredients in bowl to blend. Season with salt and pepper. Preheat oven to 375 degrees F. Heat 1/4 cup oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chipotle chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Stir in half the cheese and season to taste with salt. Coat a 9- x 13-inch baking dish with spray. Overlap tortillas so that they cover the bottom of the baking dish. Spread tomato mixture over tortillas. Bake for 20 minutes. Carefully remove the baking dish from the oven and, with the back of a spoon, make 8 indentations in the dish. Crack an egg into each indentation. Top with remaining cheese. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve immediately with avocado salsa.

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