Huevos Rancheros are a wonderful change of pace meal especially on those breakfast for supper kind of nights. This flavorful dish has many variations throughout Mexico and even more as it crossed the borders. The one we are making here is one of the healthier versions.
While taking an Ipad class for technology training, I discovered The Fire House Chef with Ryan McKay on a podcast. (If you have a chance you should check out his work.) The recipe he demonstrated for his huevos rancheros looked really yummy. I asked some of my Hispanic students if they liked this dish, and they replied “si!”. So I had to try it. Sí, es muy buenas cosas damas y caballeros!
I made a few changes for simplicity from Mr. McKay’s version, but it is still a great dish!
Black beans, canned, (drained and rinsed)1 clove garlic, minced
2-3 Tbsp. Cilantro, chopped fine
6 – small corn tortillas (6 inch)
6 – fresh eggs, room temperature
1 avocado, sliced
Preheat the oven to 350.Cover the tortillas in a damp paper towel and microwave for 30 seconds (flip them half-way through) to soften them.
Spray 6 ramekins with cooking spray, then gently place the still warm tortillas inside making a ‘cup’. (The sides of the tortillas will get wavy, fold some, etc., and that’s ok as long as you still have a ‘cup’ for the bean mixture and egg.)
Spray the ‘cup’ of the tortilla with a shot of cooking spray as well.
Put the tortillas in the oven for 10 minutes to crisp them.
Meanwhile, mash your black beans, cilantro and garlic in a bowl. You may need to add a few drops of water to make them pasty. Smash and stir it all up.
When the tortillas are done, place a couple of Tbsp. of bean mixture in the bottom of each tortilla ‘cup’.
Carefully break an egg and add to the top of the bean mixture. (For those that don’t like this type of egg, you can scramble the egg then pour over the egg mixture.)
Sprinkle some shredded cheese over the top. (I like to use a four cheese reduced fat blend, but you use what you like) Not too much, just a pinch or so.
Add a little salt and pepper to taste. ( I shake a few red pepper flakes on mine as well)
Place the ramekins in the oven for about twenty minutes, but check after 12 minutes or so. Keep checking to see if the eggs are set- not over cooked.
While the eggs are in the oven, heat the salsa in a pan on the stove top. Nothing special to do other than heat it, unless you want to add some kick with red pepper flakes. Slice your avocado.
When the eggs are set, remove them from the ramekins. It may take a knife around the edges to loosen, but lift them out and plate them.
Spoon some salsa on each egg cup, sprinkle with a little more cheese, and slices of avocado.