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Huevos Rancheros

Mexican | June 18, 2014 | By

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Ingredients for the pico de gallo:

1/2 onion, diced

2 jalapeño peppers, seeded and diced

2 tomatoes, seeded and diced

1 avocado diced

Fresh lime juice, to taste

Kosher salt, to taste

Cilantro

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8 cups any kind of vegetarian chili
4 corn tortillas, each 3 to 4 inches in diameter
4 eggs

Directions:
To make the pico de gallo, in a bowl, stir together the onion, jalapeños ,avocado, cilantro and tomatoes. Season with lime juice and salt. Set aside.Preheat an oven to 450ºF.

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Place four  cast-iron skillets over medium heat. In each pan, warm 1/2 Tbs. canola oil, then add 1 tortilla and cook until softened, about 30 seconds per side. Repeat with the remaining tortillas, adding more oil to the pans as needed. Remove the pans from the heat. Arrange  1 tortillas in each pan, overlapping them to cover the entire surface, with 1 inch of overhang around the edge of the pans. Spoon 2 cup of the bean mixture into each pan. Make a small well in the center and crack 1 eggs into each well.

Transfer the pans to the oven and bake for 6 minutes.  Continue baking until the egg whites are set . Top with the pico de gallo and serve immediately. Serves 4

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Georgia Bitay