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Huevos Rancheros Cups

Source of Recipe

From "Little Foodie" by Michele Olivier and Sarah Peternell


Recipe Introduction

"Oven-baked eggs in a mild tomato salsa, black beans, and a bubbly brown cheese topping, all contained within a crispy tortilla—now that's what I call a good-for-you breakfast. These simple egg cups are my go-to recipe for fun Saturday breakfasts with the family. They're even my most requested dish for Christmas morning brunch. Regardless of the occasion, they're a crowd-pleaser for all ages."

List of Ingredients

â—¦ Cooking spray
â—¦ ½ jalapeño pepper, seeded
â—¦ 1 (14 ½-ounce) can fire-roasted tomatoes
â—¦ ½ white onion, roughly chopped
â—¦ ½ lime, juiced
â—¦ ½ teaspoon ground cumin
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 12 (6-inch) corn or flour tortillas
â—¦ 2 tablespoons melted butter
â—¦ 1 cup black beans, drained, rinsed, and dried with paper towels
â—¦ 12 eggs
â—¦ 1 cup shredded pepper jack or Monterey Jack cheese
â—¦ 1 tablespoon fresh cilantro
â—¦ 1 avocado, peeled, pitted, and roughly chopped (optional)
â—¦ 2 tablespoons sour cream (optional)


Recipe

Preheat the oven to 400° F. Spray a muffin tin generously with cooking spray. In a food processor or blender, add the jalapeño pepper, tomatoes, onion, lime juice, and cumin, and purée until smooth. Season with salt and pepper.

Wrap half of the tortillas in a paper towel, and heat in the microwave for 20 to 30 seconds, or until warm and easy to bend. Fit the tortillas snugly into each of the muffin tins, folding over parts of the tortilla, if needed. Brush each tortilla with a little butter, and sprinkle with salt.

To construct the cups, layer first a heaping spoon of black beans, then a spoonful of the tomato sauce, and finish by cracking an egg into each cup. Sprinkle with salt and pepper.

Bake until the eggs are barely set, roughly 7 to 9 minutes. Top with the cheese, and bake for another 7 to 9 minutes until the cheese is bubbly and golden brown. Let cool slightly.

Sprinkle with cilantro, avocado, and a small dollop of sour cream.

Makes 12 servings