Huevos Rancheros Tarts

By SLSkibby

For a new take on huevos, try your eggs baked right in a pastry. This dreamy crescent tart is seasoned with chipotle powder and oregano and served with black beans, fire-roasted tomato sauce, cilantro and queso fresco. Buenos dias, indeed.

Ingredients

• 1-8 oz canrefrigerated crescent dinner rolls
• 1/2 tsp dried oregano leaves
• 1/2 tsp chipotle chili powder
• 1/4 tsp salt
• 4 eggs
• 1-14.5 oz can fire roasted tomatoes, undrained
• 1/4 C chopped onion
• 1 clove garlic, peeled
• 4 T chopped fresh cilantro
• 1-15 oz black beans, drained, rinsed
• 1/2 C crumbled queso fresco cheese
• Avocado slices, if desired

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
2. In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
3. Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
4. Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
5. Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
6. For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.