Huevos Rancheros

By Tdunl

Ingredients

• 8 (5-inch) flour tortillas
• 3 tablespoons butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup prepared chunky cilantro salsa, divided
• 3/4 cup cooked black beans
• 8 eggs
• 1/2 cup shredded pepper jack cheese
• 1/2 cup sour cream
• Special Equipment: 12-cup muffin tin

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups. If shells break going into muffin tin, try another one; the filling will seep out of the bottom and stick to the muffin tin and will be hard to remove after cooked.

In a small bowl, mix half the salsa with the black beans and season with salt and pepper.(maybe try mixing eggs into black beans and salsa then pouring into cups) Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Scramble one egg and place on top of mixture or as recipe suggests: Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

Serve with corn bread