Monday, January 17, 2011

Huevos Rancheros

4 slices bacon, diced
1 cup diced onion
1/2 cup diced red pepper
1 cup fresh corn, off the cob
1 clove garlic, minced
1 jalapeno pepper, seeded and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 cups cooked black beans
1 cup diced tomato
3 tablespoons chopped fresh coriander
salt and pepper
6 small tortillas
2 cups grated cheddar cheese
12 eggs
Fresh salsa
sour cream, for garnish
chopped fresh coriander, for garnish

For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings. Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes. Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste. Preheat oven to 400 F. Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly. Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of salsa, sour cream and a sprinkle of coriander and serve immediately.

Courtesy of : Anna Olson
Yield : 6

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