Yesterday morning I awoke to the sound of thunder and the pitter-patter of rain on my window. Our Sunday plans for a long bike ride and playing outside were quickly replaced with a long bubble bath and a lingering Sunday brunch with baked rancher’s eggs. Eventhough this isn’t the traditional way to prepare Huevos Rancheros, it is a much easier one pan version, perfect for a lazy Sunday afternoon.
After stuffing ourselves with our tasty Tex-Mex brunch, we moved the party to the couch where we stayed for the remainder of the day, watching movies as rain continued into the late evening.
Baked Huevos Rancheros-makes enough for four hungry folks
- 2 tbsp Olive Oil
- 1/2 white onion
- 2 cloves garlic
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 10oz cans of diced tomatoes with green chilies with juice
- 1 15oz can of black beans, drained and rinsed
- 6 eggs
- 8 corn tortillas
- Avocado for serving
- Queso Fresco for serving
- Chopped Cilantro for serving
- Sliced fresh jalapeno for serving
Preheat oven to 400°. In a large ovenproof skillet heat up your olive oil over medium heat for a couple of minutes. Toss the onions in the pan and saute until soft, about 5 minutes. Stir in the garlic, chili powder and cumin and let it cook about 1 more minute. Pour in the diced tomatoes and black beans and turn the stove down to low. Allow the mixture to simmer for 10 more minutes so that everything thickens a bit. Remove the pan from heat and carefully crack the eggs into the pan.
Pop the whole thing in the oven along with the corn tortillas and allow to bake for ten minutes until it looks something like this.
While the eggs are baking prepare any accompaniments you want. We chose avocado (a definite must), crumbled queso fresco, cilantro and some sliced jalapeno.
Serve up the eggs on your toasty corn tortillas and top it off with copious amounts of goodies.
The perfect way to start the week.