Skillet Huevos Rancheros

• Vegetarian

• Produce

  • 1 Avocado
  • 1/2 tsp Chipotle, ground
  • 1 Cilantro, fresh
  • 2 Garlic cloves
  • 1/2 Onion, medium
  • 1/2 tsp Oregano, dried
  • 1 cup Refried black beans
  • 1 (14.5 oz can Tomatoes, fire-roasted

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 1/2 cup Chicken or vegetable broth

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 4 6-inch flour tortillas

• Dairy

  • 1 1/2 cups Mexican-blend shredded cheese

Found on loveandoliveoil.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground chipotle
• 1/2 teaspoon kosher salt
• 1/2 cup chicken or vegetable broth, divided
• 4 (6-inch) flour tortillas, plus more for serving
• 1 cup refried black beans
• 1 1/2 cups mexican blend shredded cheese, divided
• 4 large eggs
• 1 avocado, sliced, for topping
• coarsely chopped fresh cilantro, for topping

Directions

• Preheat oven to 375 degrees F. Oil four 6.25-inch cast iron skillets. Arrange on a baking sheet and place in oven to preheat. Heat vegetable oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until softened and fragrant. Add tomatoes and their juices along with oregano, chipotle, and salt. Add 1/4 cup chicken broth and simmer for 5 minutes. Let cool slightly, then transfer to a blender and blend until smooth. (Sauce can be made up to 2-3 days ahead of time; rewarm prior to using). Return saucepan to medium heat (no need to wash it out). Add refried beans and remaining 1/4 cup chicken broth and stir until smooth and warmed through. Remove baking sheet with skillets from oven. Carefully (skillets will be very hot) press a tortilla into the bottom of each skillet. Spread 1/4 cup refried beans onto the tortilla, making a small ‘well’ or indentation in the center to hold the egg. Sprinkle with 1/4 cup shredded cheese, and top with a few tablespoons of sauce. Repeat with all four skillets. Gently crack one egg into the center indentation of each skillet. Return baking sheet to oven and bake for 10 minutes or until egg whites are starting to turn opaque; yolks will still be quite jiggly. Sprinkle an additional tablespoon or two of cheese around the yolk, then return to oven for another 5 to 7 minutes, until cheese is melted and egg is cooked to desired doneness (ideally the whites will be set but the yolk will still be slightly runny). Carefully (remember skillets are very hot!) release tortilla from bottom of skillet with a thin spatula, and slide the whole thing out onto a plate. Top with sliced avocado and fresh cilantro, serve warm with additional sauce as desired. TIP: If you’d like extra tortillas to serve along side, roll them up in a piece of foil and place in the oven with skillets for the last 5-7 minutes of cooking to warm through.