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Huevos Rancheros … or, Breakfast for Dinner
Posted By Leah Damron On January 25, 2012 @ 5:43 am In Blogs,Featured,Fresh, Frugal, Fabulous | No Comments
It happens sometimes – even to Sendik’s biggest fan. It happened to me on Sunday. I had plans to go to the Mequon store after my workout. But there I was at the gym, where I had just done my time on the treadmill. As I was disinfecting the console for the machine’s next victim, Stephen Tyler began
crooning butchering the National Anthem to open the Patriots / Ravens game. It was awful (a little pitchy, dawg!), and yet, I was completely riveted. Like a car crash you know you shouldn’t slow down to peek at but you just can’t help it. And after one look at Tom Brady’s mug, I was sucked in. I needed Sunday football in my life.
I drove home, where I sat my sweaty self down on the couch and didn’t move until the end of the game, which I think was around 5:15 or so? Starving people had come home from the ski hill. Starving people were loudly demanding to know what was being served for dinner. How the heck should I know, I thought – I’ve been pretending to care about the outcome of this stupid game for the past three hours. Quite honestly, I had no idea what to make for dinner. And obviously, I hadn’t ever made it to the store. The Husband kindly volunteered to pull something together. But as we all recognize by now I have control issues when it comes to
my, I mean our kitchen, so I decided to see what I could scrounge.
This is what we had, and it was really, really good.
HUEVOS RANCHEROS IN TORTILLA CUPS
Neutral cooking oil
6 – 6″ diameter corn tortillas
1 – 15 oz. can pinto beans or black beans, drained
2/3 c. chopped fresh cilantro, divided
1 t. ground cumin
6 large eggs (Shurfresh XL Eggs are on sale)
1 c. purchased pico de gallo
2 -3 t. bottled chipotle hot sauce
3/4 c. grated Monterey Jack cheese (Sargento Shredded Cheeses are on sale)
Preheat oven to 350. Brush six compartments of a muffin tin generously with some of the oil. Stack the tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with additional oil. **see note**
Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in a small bowl; mash coarsely with fork. Season with kosher salt. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle eggs with a bit of kosher salt. Bake uncovered until egg yolks are firm to the touch and whites are set, about 26 minutes (yolks will still be soft inside).
Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in a small bowl. Using a large spoon, lift tortilla cups from muffin tin; transfer to plates. Top eggs with pico de gallo and cheese and serve immediately.
**NOTE: I put the warmed tortillas on my cutting board and brushed them with oil on both sides, then fit them into the cups. BE GENEROUS with the oil on the bottom of the muffin tin; some of my finished Huevos stuck horribly to the pan and it wasn’t a good look.
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