Do you ever have recipes you once made frequently, and then somehow forget about? And then re-discover them and wonder if they will actually be as good as you remember? And then make it and think, “oh yes, this is why I used to make this so much!”. This is one of those recipes. It’s uncomplicated and most ingredients we tend to always have on hand. It’s also adaptable—sometimes I’ll leave out the jalapeño or sub in a different cheese. This is my favorite iteration, but if you try a variation that you love, be sure to leave it in the comments below!
Baked Ranchero Eggs
Prep time
Cook time
Total time
Serves: 3-4 Servings
Ingredients
- Sauce:
- 1 tablespoon avocado oil (can use olive or canola oil)
- ½ jalapeño pepper, seeded and roughly chopped
- 1½ cups (1 14-ounce can) fire-roated tomatoes
- ½ medium yellow onion, roughly chopped
- 1 clove garlic, peeled and roughly chopped
- Salt and freshly ground black pepper, to taste
- 1½ cups (1 15-ounce can) black beans, drained and rinsed
- Tortilla Strips:
- 1½ tablespoons avocado oil (can use olive or canola oil)
- 3 small corn tortillas, cut into ½-inch wide strips
- Coarse salt, to taste
- Eggs and finishing the dish:
- 6 large eggs
- ½ cup sour cream
- Zest and juice of 1 lime
- ¾ cup shredded pepper jack cheese
Instructions
- Heat oven to 450 degrees F.
- To make the sauce, heat a medium-large (10 or 12 inch) oven-proof, wide-rimmed sauté pan (I like a cast iron skillet) over medium heat. Add 1 tablespoon olive oil to coat the pan. Add garlic, onions, and jalapeño, sautéing until onions start to become translucent, about 5 minutes. Add tomatoes and sauté until heated through. Using a blender or immersion blender, puree sauce. Stir in black beans and cook for about 5-10 minutes until warmed through, simmering, and slightly thickened. Season with salt and pepper to taste.
- While the sauce cooks, make the tortilla strips. Combine 1½ tablespoons oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with a little salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned. Keep oven on.
- Once the sauce is simmering and has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10 minutes, until the egg whites are just set.
- While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
- Sprinkle cheese over the top of the eggs and cook in oven until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips. Serve with lime sour cream.
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