Huevos Rancheros in Tortilla Cups

Ingredients for Huevos Rancheros in Tortilla Cups

• 60ml olive oil, divided

• 6 6- to 61/2-inch-diameter corn tortillas

• 1 425g can pinto beans or black beans, drained

• 2/3 cup chopped fresh coriander, divided

• 1 cucchiaino di cumino macinato

• 6 large eggs

• 90g grated Monterey Jack cheese

• 120g purchased pico de gallo

• 2 to 3 teaspoons bottled chipotle hot sauce

Preheat oven to 177°C. Brush six 275g custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and 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 coriander, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and 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 and whites are set, about 27 minutes (yolks will still be soft inside).

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

Avvertenza

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