Ranchos Huevos

Name: Ranchos Huevos
Ingredients: 2 cups salsa (I'm a fan of the Frontera guajillo salsa, but any cooked salsa will do); 12 large eggs; 3-4 cups refried beans; 12 small corn or flour tortillas; 8 ounces cheddar cheese, grated; 3 avocados, diced with a squirt of lime (or, if you prefer, mashed into guacamole); 1 bunch cilantro, washed and roughly chopped; hot sauce, lime wedges, sour cream, etc. for serving

8 ingredients

1 steps

Ingredients

2 cups salsa (I'm a fan of the Frontera guajillo salsa, but any cooked salsa will do)
12 large eggs
3-4 cups refried beans
12 small corn or flour tortillas
8 ounces cheddar cheese, grated
3 avocados, diced with a squirt of lime (or, if you prefer, mashed into guacamole)
1 bunch cilantro, washed and roughly chopped
hot sauce, lime wedges, sour cream, etc. for serving

Directions

1

{"0":"1.Preheat the oven to 375 degrees Farenheit.","2":"2. Pour the salsa into a casserole dish (I use one that's slightly smaller than the standard lasagna pan), and crack the eggs on top (I find that using a bit of force when you plop the eggs in will help them nestle into the salsa, instead of just resting on top). Bake in the oven until the whites are firm and the yolks are set to your taste, ~30 minutes.","4":"3. While the eggs are baking, heat up the beans - you can do this on a stovetop or microwave, but it's also easy to just place the beans in a covered dish and heat in the oven along with the eggs.","6":"4. Warm the tortillas, either in the microwave, steamer, or (my preferences) giving them each a few seconds per side over a gas flame. Wrap in a clean dish towel to keep warm.","8":"5. To serve, place a slick of beans on a warmed tortilla, and scoop up an egg on top (along with some of the thickened salsa surrounding it). Top with cheese, avocado, cilantro, and condiments to your choosing."}