Huervo Rancheros

By maredan

Ingredients

• 4 * 4 slices bacon, diced
• 1 * 1 cup diced onion
• 1/2 * 1/2 cup diced red pepper
• 1 * 1 cup fresh corn, off the cob
• 1 * 1 clove garlic, minced
• 1 * 1 jalapeno pepper, seeded and finely chopped
• 2 * 2 teaspoons ground cumin
• 2 * 2 teaspoons ground coriander
• 1 1/2 * 1 1/2 cups cooked black beans
• 1 * 1 cup diced tomato
• 3 * 3 tablespoons chopped fresh coriander
• * salt and pepper
• 6 * 6 small tortillas
• 2 * 2 cups grated cheddar cheese
• 12 * 12 eggs
• * sour cream, for garnish
• * chopped fresh coriander, for garnish

Details

Servings 6

Preparation

Step 1

Directions

1. For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.
2. Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes.
3. Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.
4. Preheat oven to 400 F.
5. Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.
6. Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.