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!
Ingredients:
Cooking
spray
Black
beans, canned, (drained and rinsed)
1
clove garlic, minced2-3 Tbsp. Cilantro, chopped fine
6 – small corn tortillas (6 inch)
6 – fresh eggs, room temperature
1 avocado, sliced
Shredded cheese
How
to:
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.
1 comment:
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