Skillet Huevos Rancheros
This recipe is adapted from Fountaine’s website Feasting At Home (click through for more hungry-inducing pictures). It yields 4 servings and takes 30 minutes total (15 for prep, 15 for cooking).
4 six-inch tortillas (ideally a corn and flour blend, lightly toasted directly on stove burner)
2 cups cooked, rinsed beans (black, pinto, cannellini, or heirloom beans all work)
1/2 white onion, sliced or diced
2 garlic cloves, minced
2 tomatoes, diced
1 tsp cumin
1 tsp coriander
1/2 tsp chipotle powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
Fresh ground pepper
2 tbsp water
1 large Avocado (sliced)
2 tbsp fresh cilantro (chopped)
1 lime (cut into wedges)
1/2 cup crumbled cojita, queso fresco, feta or goat cheese
Optional: Bell pepper, kale, zucchini, mushrooms
Preheat oven to 400°F. In a large pan, sauté onion in a little olive oil until tender (about five minutes). At this point, add any additional vegetables (such as mushrooms or bell peppers) and cook them until tender. Add garlic and sauté for a minute or two. Add half of diced tomatoes (saving rest for garnish), beans, spices, salt, and water. Let simmer on medium-low heat for a few minutes, stirring occasionally.
Brush cast iron skillets (or one large skillet) with olive oil, coating the edges. Lay tortillas down and brush tops of tortillas with a little oil. Divide bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. If using large skillet, layer the tortillas so they come up the sides of the skillet (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indents for the eggs). Carefully crack eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and if you like, crumbled cheese. Place in the pre-heated oven. Check after 10-12 minutes. Cook until egg whites are white and yolks are cooked to your desired firmness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.
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