SERIOUSLY YUMMY
HUEVOS RANCHEROS!
Looking for a great vegetarian brunch recipe? This one’s for you. In fact, it’s so hearty and satisfying, you could even serve it for dinner. It’s my twist on Gordon Ramsay’s ‘Spicy Mexican Eggs’ dish. The recipe and video are below. I’m not always into Mexican food, but these huevos rancheros are really delicious! Totally worth the effort!
It’s no secret that I’m a fan of celebrity chef Gordon Ramsay’s cooking. I’ve written about a couple of his dishes on this site in the past. Check out this ‘Roasted Chicken With Chickpea Stuffing’ recipe here or this ‘Roasted Chicken Stuffed With Chorizo’ recipe here. Both are keepers. Meantime, instructions for the Huevos Rancheros are just below. Let me know if you make them.
Oven-Baked Huevos Rancheros
Servings: 6
Ingredients
- 3 Tablespoons Avocado oil
- 4 Large Tortillas (corn, flour or cassava flour for a gluten free option)
- 1 Onion chopped
- 1 Red pepper chopped
- 1 Jalapeno pepper seeded & finely chopped
- 2 Cloves garlic crushed
- 1 Tin Crushed tomatoes (approx. 2 cups)
- 1 Tin Black beans drained & rinsed
- 6 Large Eggs
- 4 Tablespoons Coriander chopped (or parsley)
- 1 Cup Shredded spicy Monterey Jack (or Cheddar)
- 1 Tablespoon Cumin
- Salt & pepper to taste
- 1 Ripe avocado cubed
- 1 Tomato chopped
- 1/2 Cup Sour cream (or plain yogurt)
- Hot sauce (optional)
Instructions
- Preheat oven to 375 F.
- Grease large round cast iron (or oven proof) skillet with 1 tablespoon oil.
- Cut 3 tortillas in half, leave one uncut.
- Create a ‘pie’ crust by lining the skillet with tortillas. Surround the edges of the skillet with the halved tortillas and place one full tortilla in the center. Set aside.
- In another large frying pan add remaining oil and saute the onions until translucent. Add the chopped red and jalapeno peppers and saute for several minutes. Add cumin and garlic until fragrant (careful not to burn). Add black beans, crushed tomatoes and season generously with salt and pepper. Simmer for 10 minutes. Add 2 tablespoons of fresh coriander.
- Transfer the tomato black bean mixture to your cast iron tortilla lined skillet. Create 6 wells in the mixture and crack an egg into each well. Season eggs with salt and pepper. Sprinkle shredded cheese on top and transfer to oven.
- Bake until the egg whites are set, approximately 30 - 40 minutes.
- Garnish with remaining coriander.
- Serve with cubed avocado, chopped tomato, sour cream and spicy sauce. Enjoy!
