Serves: 4-6 These huevos rancheros (or rancher's eggs) are a fantastic breakfast breakfast, featuring corn tortillas and fried eggs topped with plenty of warm green chili sauce .
Ingredients for Huevos Rancheros
1 can fire roasted tomatoes
1 can black beans
4 large eggs
Rizo Bros Cotija Cheese, crumbled
Cilantro, to serve
Ingredients for Green Chile Sauce
½ tbsp avocado oil
1 cup white onion, diced
½-1 jalapeno, minced
1-2 cloves garlic, minced
12 ounces canned green chiles (three small cans)
½ cup vegetable or chicken broth
¼ tsp cumin
¼ tsp chili powder
¼ tsp paprika
Salt, to taste
To make the green chile sauce, heat avocado oil on medium heat in a medium saucepan. Add onion, jalapeno, and garlic and saute approximately 5 minutes, until onions are tender.
Add chiles, broth, cumin, chili powder, paprika, and salt to taste. Simmer the sauce for 10-15 minutes to allow flavors to meld.
Remove from heat and pour sauce into a heat safe blender. Add lime juice and blend for 5 seconds or until smooth.
To make the huevos rancheros, preheat the oven to 350 degrees and heat a cast iron skillet over medium heat. Add canned tomatoes and black beans to the skillet and stir to combine. Simmer for approximately 10 minutes, stirring occasionally. Use a potato masher to gently mash some of the beans to preferred smoothness.
Use a large spoon to make 4 impressions in the beans for the 4 eggs, then gently crack the eggs into the impressions.
Transfer the cast iron skillet to the oven and bake approximately 15-20 minutes or until the whites of the eggs are just set. Remove from the oven and drizzle with desired amount of green chile sauce, cotija cheese, and cilantro.
To serve, scoop the beans and one egg each onto each tostada. Garnish with additional green chile sauce, cotija cheese, and cilantro, if desired.