Huevos Rancheros
October 4, 2009
Because I am always on the hunt and searching for new recipes, my kitchen has a special place where I keep my stack of must-try recipes. I don’t know about you, but as soon as I get up in the morning I start wondering what should I cook tonite! Fall has just begun, the weather is alot cooler, so I was looking for a not too heavy comfort food. While going through my 10″ stack of recipes , I came across Huevos Rancheros, and decided it was time to try this recipe. Even though huevos rancheros (fried eggs with salsa and beans over corn tortillas), is a classic mexican breakfast, it is also perfect for dinner, or even lunch. It was excellent! It did not take alot of effort to assemble, a perfect week night supper that I will definitely make again. My source for this fabulous recipe came from the Chronicle’s 2008, food section. Please enjoy!
For more egg casserole recipes, click here.
- 4 strips bacon
- ¼ cup minced onion
- 2 15-oz. cans black beans, drained and rinsed
- 3 tsp. olive oil
- 10 – 12 corn tortillas
- 2½ cups of your favorite salsa
- 2 cups grated Monterey jack cheese
- 8 eggs
- ¼ cup grated cojita cheese (optional)
Preheat oven to 350 degrees. In a large nonstick skillet, sauté the bacon until crisp. Remove and drain on a paper towel. Pour off fat, leaving 2 tbsp. of the fat. Sauté the onion in bacon fat for about 5 minutes to soften. Add the beans, simmer and mash a little. Add a little water if beans seem dry. Add a little olive oil (this will give you more flavor). Crumble your bacon and stir into bean mixture. Remove from heat.
Turn your oven to broil. Place your tortillas on a baking sheet, and broil for about 1 minute just to soften, and very lightly brown.
Turn your oven back to 350 degrees. Pour your 3 tsp. olive oil in a 9×13 casserole dish, using a tortilla to to coat evenly. Overlap the tortillas along the sides and bottom of casserole dish. Spread the black bean mixture over the bottom. Spread 1 cup of salsa, and scatter 1 cup of cheese evenly. Using a soup spoon make 8 craters big enough to hold each egg. Crack an egg into a small saucer and pour into crater. The egg will settle in nicely. Repeat with remaining 7 eggs. Spread the remaining 1½ cups salsa over the egg layer, allowing the yolks to peek through. Spread with the remaining cheese.
Bake for 30 minutes. Remove and cool for 15 minutes allowing the rancheros to set. If your prefer a firmer yolk, cook for about 40-45 minutes. Sprinkle with cojita cheese. Remove with a wide spatula.
Serves: 8
Total time: 60 minutes
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- Enchiladas Santa Maria
- Chipotle Beef Taco Salad
December 3rd, 2009 at 2:34 am
Oh my goodness, what a beautiful site,
what a lot of hard work these all sound fabulous. Thank you for sharing.
You are amazing, i am impressed…