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Huevos Rancheros

These eggs are a bit spicy and very filling. A tasty bean chili surrounds the eggs, poached to perfection in the oven.

 

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Ingredients
  1. 1 tbsp canola oil 15 mL
  2. 2 garlic cloves, minced
  3. 1 onion, chopped
  4. 1 jalapeño pepper, seeded and minced
  5. 1 tbsp chili powder 15 mL
  6. 1 tsp dried oregano 5 mL
  7. 1 tsp ground cumin 5 mL
  8. 1 small green bell pepper, finely chopped
  9. 1 can (19 oz/540 mL) mixed beans, rinsed and drained (2 cups/500 mL)
  10. 1 can (19 oz/540 mL) stewed tomatoes
  11. 1⁄2 cup tomato juice 125 mL
  12. 2 tbsp chopped fresh cilantro 30 mL
  13. 1⁄4 tsp salt 1 mL
  14. 1⁄4 tsp black pepper 1 mL
  15. 6 large eggs
  16. 6, 6- or 7-inch (15 or 18 cm) whole wheat tortillas
  17. 1 large avocado, chopped (optional)
Instructions
  1. Add garlic, onion, jalapeño, chili powder, oregano and cumin; sauté for about 3 minutes or until softened.
  2. Stir in green pepper, beans, tomatoes and tomato juice; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 15 minutes or until slightly thickened.
  3. Stir in cilantro, salt and pepper.
  4. Pour into a 13- by 9-inch (33 by 23 cm) baking dish.
  5. Break 1 egg into a small bowl and carefully slide it onto the bean mixture. Repeat for each egg, spacing them apart. Bake for about 10 minutes or until eggs are desired doneness.
  6. Serve with tortillas and avocado (if using).
  7. Serves 6.
Notes
  1. The older you get, the better you get.
  2. Unless you’re an avocado.
The Best of Bridge https://www.bestofbridge.com/

This recipe is available in the book Best of Bridge Comfort Food.