I love eggs but since I've cut out egg sandwiches for breakfast and substituted with a healthier option (overnight oats), when I make eggs, I go big. This was the first time I made huevos rancheros and was surprised by how simple it was to make, especially when you're hosting Sunday brunch and have a million other things to do before everyone arrives.
This is a recipe that is forgiving - meaning if you add a little bit more than the recommended, it will still taste good and it reduces the amount of ingredients that are left over.
Ingredients:
1 tbs olive oil
1 onion, chopped
1 tsp cumin
1 tsp chili powder
Salt
1 can black beans, drained and rinsed
1 cup salsa
1 cup shredded Monterey Jack
4 eggs
Optional for serving:
4 corn tostadas or XL English muffins (pictured below)
1 avocado, sliced/mashed or guacamole if you can't find ripe avocados
Freshly chopped cilantro
Hot sauce
Sour cream
Directions:
Preheat oven to 400. In a large oven-safe skillet (if you don't have this you can transfer to a baking dish), heat oil on medium heat and add onions, cooking until soft. Season with cumin, chili powder, and salt. Add black beans and salsa to skillet, stirring to combine. Sprinkle with cheese (if you are using a baking dish, wait to add cheese once you transfer contents to the baking dish) and create four wells with a spoon and crack in eggs. Season with salt. Bake for 10-12 minutes until egg whites are set and yolk is runny. Don't be fooled by the egg - they will set within that time frame even if they seem jiggly. Serve over tostada or toasted English muffin and top with your favorite toppings.
Recipe from delish.