Deep Dish Huevos Rancheros
by Melanie Foster
serves: 6
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A dish great for breakfast or dinner. Can be made ahead. |
| Ingredients: |
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6 |
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corn tortillas |
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1 tsp |
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oil |
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2 |
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garlic cloves, minced |
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1/4 cup |
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onion, chopped |
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1 1/2 tsp |
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cumin |
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1 tsp |
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chili powder |
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15 oz |
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canned diced tomatoes or sauce |
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2 tbsp |
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cilantro |
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15 oz |
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canned black or pinto beans |
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6 |
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eggs |
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1 cup |
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colby-jack cheese, shredded (4 oz) |
| Directions: |
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Preheat the oven to 350. In a dry skillet, place one corn tortilla over med-high heat until begins to puff and soften up. Flip over for a few seconds to heat the second side and place in a 9 inch square baking dish that has been sprayed with cooking spray. Repeat with the remaining tortillas and arrange them to fit in the baking dish, covering the bottom and partway up the sides, they will overlap. In the same skillet, add the oil, garlic, onion and a pinch of salt and saute over medium heat until the onion is transluscent. Add the cumin, chili powder and tomatoes and bring to a boil. Cook, stirring, about 2 minutes, then add the beans, which should be rinsed and drained first. Heat through. Stir in the cilantro and pour over the tortillas. Make 6 indentations in the sauce with the back of a spoon. Crack one egg into each of the indentations. Sprinkle each egg with some salt and pepper. Sprinkle the cheese evenly over everything. Bake for about 35 minutes or until the eggs are firm. Serve with sour cream if you like.
For a spicy dish add 1-2 canned, chopped chipotle chiles to the tomato mixture.
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