Huevos Rancheros – Spanish for Ranch Eggs – has long been a favorite breakfast treat of mine. If you’re someone who likes to add a little “kick” to your food, this is the recipe for you. We recently made this for one of our small retreats – eggs, black beans, salsa and cheese sweetly nestled in a flour tortilla in one of our new pottery ramekins that we got by saving “stamps” at our local grocery store. There is nothing like eating comfort food on a cold winter’s day, and this one will warm you from the insides out. Easy to prepare for a crowd or just a few people with very little prep. We hope you enjoy this.
CHANGE SERVING SIZEservings
- 4 Tbsp olive oil (or Pam spray)
- 6 flour tortillas 6-6 1/2" diameter (or corn tortillas)
- 1 15oz black beans drained and rinsed
- 6 eggs large
- 3/4 cup monterey jack cheese grated, or Mexican Blend cheese
- 3/4 cup salsa
- 1/3 cup scallion(s) fresh, chopped and divided
- 3 Tbsp sour cream optional
- Preheat oven to 350°F. Brush six 10-ounce ramekins with 1 tablespoon oil or spray with PAM. If the tortillas aren't pliable, stack them and microwave uncovered until warm and flexible, about 20 seconds.
- Brush tortillas with the olive oil or spray with PAM and gently press 1 tortilla into each cup.
- Place 1 tablespoon of black beans in the bottom of each ramekin, followed by 1 tablespoon of salsa. Gently crack 1 egg into each tortilla cup atop the salsa and beans. Spoon another tablespoon of black beans over followed by a bit of salsa and chopped scallions and liberally cover each with cheese - making sure to cover the egg completely.
- Bake uncovered until egg whites are set, about 15-20 minutes (yolks will still be soft inside).
- Serve immediately topped with a dollop of sour cream and chopped scallions - serve tabasco on the side, if desired.