Baked Ranchero Eggs

Good morning all! I’m so sorry that I’ve been MIA recently. Things have been a little crazy over here. We’ve had kitchen renos done! Yay! We now have direct access to the back yard through a sliding patio door, as well as a more open kitchen with a hole in the wall leading between the dining room and kitchen. We also had some more counter space and cabinetry installed. I love it. I am so happy that we finally invested in a more functional kitchen!!

This recipe is from the great Deb Perelman from Smitten Kitchen. I bought her cookbook when it came out and have loved making the delicious recipes therein. For father’s day last month, I asked Justin to peruse my cookbooks and choose a breakfast recipe. He settled on Baked Ranchero Eggs from the Smitten Kitchen Cookbook. Hmmmm.

First things first, I roasted a can of diced tomatoes.

I also boiled some black beans.

For the ranchero sauce, blend tomatoes, onion and garlic in a food processor.

Then transfer to a skillet.

Add the beans.

Then add the eggs.

Cook them, lid on, until they are still pretty soft.

Then cover with Jack cheese and broil in the oven on high for 5 mins.

Add dollops of sour cream and fresh, chopped cilantro. Serve with tortilla chips and enjoy!

Baked Ranchero Eggs (Courtesy of Smitten Kitchen)

You will need

1 large can of diced tomatoes (or fire-roasted tomatoes. This will save you a step!)

1 medium white onion

2 garlic cloves

salt and pepper to taste

1 can black beans

12 eggs

1 cup jack cheese

Sour cream

Lime juice

Chopped fresh cilantro

Begin by roasting the tomatoes at 350 for 30 mins, if you weren’t able to find fire-roasted tomatoes. Transfer to a food processor. Add onion, salt and pepper and garlic and blend until smooth. Transfer to a skillet. Add black beans. Cook for 15 mins on medium-low. Add eggs ad cover. Cook until still very soft. Add jack cheese and broil on high for 5 minutes, until cheese is bubbly and browned. Top with sour cream, lime juice and cilantro. Serve with tortilla chips. Enjoy!