Sheet pan Huevos Rancheros |
| Name: |
Jennifer Miller |
| Base: |
JB Andrews |
| Recipe: |
1⁄4
cup olive oil, divided
1
medium red onion, peeled and finely chopped
1
jalapeno, seeded and finely chopped (seeds can be left in for spicier version)
kosher salt & freshly ground black pepper
2
teaspoons mild chili powder
1 1⁄2
teaspoons ground cumin
1
(15 1/2 ounce) can refried black beans
2⁄3
cup salsa, plus additional for serving (preferably pico de gallo)
1⁄4
cup low sodium chicken broth or 1/4 cup water
6
small corn tortillas
6
large eggs
2⁄3
cup lightly packed coarsely grated cheddar cheese
2
scallions, thinly sliced
diced avocado, sour cream, cilantro, and lime wedges, for serving
DIRECTIONS
Preheat oven to 425 degrees. Line a half sheet pan with parchment paper.
In a medium pot over medium-high heat, warm 2 tablespoons olive oil. Add onion and jalapeño, season with salt and pepper, and saute, stirring occasionally, until softened, about 4 minutes. Add chili powder and cumin and cook until fragrant, 1 minute more. Add refried beans, salsa, and chicken broth or water. Season to taste with salt and cook for an additional 4 minutes, stirring to combine.
Brush tortillas with remaining 2 tablespoons olive oil, season with salt, and place on prepared sheet pan. Transfer to oven and bake, flipping halfway through, until golden and slightly crisp, about 7-8 minutes. Reduce oven to 350 degrees.
Divide black bean mixture among tortillas. Using the back of a spoon, spread mixture to the edges of tortillas and create a well in the center. Carefully crack eggs into well, season with salt and pepper, and top with cheese and scallions. Transfer to oven and bake until yolks are runny and whites are just barely set, about 14 minutes.
Transfer tortillas to serving plates and serve immediately, garnished with additional salsa, avocado, sour cream, cilantro, and limes. |
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