Can I just say, being housebound is sometimes a fabulous thing. I probably wouldn’t appreciate it every weekend, but sometimes a snow day is exactly what the doctor ordered. All of our weekend plans were canceled due to super storm Jonas, the blizzard that pummeled the Northeast with about two feet of snow this weekend, and we were forced to stay home and…just be. It was a beautiful thing. I got to binge watch some new TV shows, read Drums of Autumn (so good!), and play in the snow with my two dogs, the hubs, and my two good friends. I can’t remember the last time I felt so relaxed and refreshed. I also got to cook up a storm in the kitchen, which is so much fun for me. The cleanup not so much, but the cooking part and the eating part usually make it worth it. Perhaps my favorite recipe I made this weekend, is this Huevos Rancheros oven bake.
I should mention I have a new obsession and it’s these tasty videos on Facebook. If you haven’t seen them, check them out. They are amazing and mesmerizing and drool worthy. They also happen to be totally inspirational. Generally, I watch them at work (without the sound) and I dream about what I’m going to make for dinner that night. Or, in this case, breakfast on the weekend. I knew when I saw this video of their huevos rancheros-ish bake I had to make it. And, thanks to Jonas, I found the perfect opportunity to do so. Only, I didn’t have all of the ingredients handy. But that’s why these videos are so great. They provide great recipe inspiration and are also totally adaptable to what you have on hand.
This is my version of their huevos rancheros-isn bake. It turned out incredible. It’s also a nice change from the traditional scrambled eggs or breakfast casseroles you would usually find at a brunch spread.
Huevos Rancheros Oven Bake
8 corn tortillas
1 cup of canola oil for frying
2 cans of black beans, drained and rinsed
Salsa, recipe to follow** (you could also use jarred salsa or pico de gallo if you have it)
1/3 cup pickled jalapeños, minced
1 cup of shredded sharp cheddar cheese
1 can of red enchilada sauce
8 oz. Sour Cream
1/2 cup chopped cilantro
Ingredients for quick and easy salsa:
1 can of diced tomatoes (don’t drain)
1 shallot, diced
2 cloves of garlic, minced
Juice of 1/2 a lime
1/4 cup chopped cilantro
**Recipe for Salsa: Mix all of the ingredients together! (super easy)
Recipe for Huevos Rancheros Oven Bake:
1. Preheat your oven to 375 degrees.
2. Heat the canola oil over medium heat. Check to see if the oil is hot enough by dropping a small piece of corn tortilla in the oil. If it sizzles, the oil is ready. Fry your corn tortillas until they are golden brown and drain them on a paper towel.
3. Line the crispy corn tortillas in a cast iron skillet sprayed with a bit of cooking spray.
4. Top the tortillas with the black beans, the salsa, the jalapeños and then the cheese (in that order).
5. Next make 6 “wells” with the back of the spoon and crack an egg into each well.
6. Pour the enchilada sauce and then the sour cream over everything.
7. Bake for 20 minutes. Turn your broiler on, and broil for another 2-3 minutes, making sure you don’t overcook your eggs! You want the yoke to still be runny.
8. Remove from the oven and top with cilantro. Serve and top with a bit more sour cream and cilantro.