Baked Huevos Rancheros
Originally Baked Huevos Rancheros were a Mexican breakfast, but you can eat it any time of day from lunch, brunch through to lunch, dinner or supper.
Preparation time: 5 minutes
Cooking time: 25 minutes
2 tablespoons (40ml) extra virgin olive oil
1 large onion, finely chopped
200g chorizo, chopped
1 red capsicum, chopped
2 cloves garlic, finely chopped
1 red chilli, deseeded and chopped
2 teaspoons cumin
400g can diced tomatoes
400g can black beans, rinsed, drained
4 regular tortillas
1 avocado, sliced, to serve
2 limes, cut into cheeks
Sour cream, to serve
- Preheat oven to 200°C.
- Place half the oil in a large frypan over medium heat. Add the onion and cook for 2 minutes or until softened, then the chorizo and cook for 2 minutes until starting to crisp. Stir in the capsicum, garlic, chilli and cumin and cook for a couple of minutes more. Finally add the tomatoes, crushing to break up, then finally stir through the beans and cook for 3-4 minutes until mixture is slightly reduced. Season to taste.
- Meanwhile brush 4 x 1 cup (250ml) wide-mouthed ramekins or little casserole dishes with oil, brush the tortillas and gently ease into the ramekins, folding a little to fit and allowing them to extend over the edges
- Divide the mixture between the tortilla cups, making small indents in the centre of each. Break eggs into wells, then bake for 20 minutes or until eggs are just set.
- Serve with avocado, lime cheeks and sour cream on the side.
Lyndey’s Note: While using regular tortillas looks very pretty if desired mini tortillas can be used, still in 1 cup ramekins. This will then make 6 – 8 serves, so increase the eggs to 6 to 8.
Baked Eggs with Pancetta
Created by: Lyndey Milan for Pace Farm Eggs