Huevos Rancheros In Tortilla Cups

Photography by Misha Gravenor
Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce served with tortillas. Here, the tortillas hold the baked eggs & beans. Serve them as soon as they come out of the panggangan so that the yolks don't overcook.

4 Tblsps olive oil, divided
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 tsp ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup pico de gallo
2 to 3 tsps bottled chipotle hot sauce

Preheat panggangan to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm & flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.

Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, & cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading & dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch & whites are set, about 27 minutes (yolks will still be soft inside).

Meanwhile, mix pico de gallo, 1/3 cup cilantro, & hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo & serve immediately.

Makes 6 servings.

Source
Bon Appétit, November 2008
Recipe by The Bon Appétit Test Kitchen

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