Huevos Rancheros (Nut-Free)

Ingredients

• 8 Corn Tortillas
• 8 Eggs
• 1 can (15 oz) Black Beans
• 28 oz Crushed Tomatoes
• 1 medium Onion
• 1 Jalapeño
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 cup Cilantro
• 2 oz Cotija Cheese (optional)

Instructions

1. 1Prepare the Ranchero Sauce: Heat the 2 tablespoons of olive oil in a large saucepan over medium heat (350°F/175°C). Add the 1 medium onion, cut into 1/4-inch dice, and the 1 jalapeño, finely minced (remove seeds and membranes for less heat), and cook until the onion is softened and translucent, about 5 to 7 minutes.
2. 2Add the 3 cloves of garlic, minced, to the saucepan and cook until fragrant, about 1 minute more, stirring constantly to prevent burning.
3. 3Stir in the 28 oz of crushed tomatoes, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally. The sauce should thicken slightly.
4. 4While the sauce is simmering, prepare the tortillas. Heat a thin layer of oil (about 1 tablespoon) in a 10-inch non-stick skillet over medium-high heat (375°F/190°C). Carefully place 2 corn tortillas in the hot oil and fry for about 30 to 60 seconds per side, until they are slightly softened and pliable but not crispy. Remove the tortillas from the skillet and place them on a plate lined with paper towels. Repeat with the remaining 6 corn tortillas, adding more oil if needed.
5. 5Cook the eggs: Heat a separate 10-inch non-stick skillet over medium heat (350°F/175°C) with a little oil. Crack the 8 eggs into the skillet, being careful not to break the yolks. Cook until the whites are set and the yolks are cooked to your preference, about 3 to 5 minutes for runny yolks, or longer for firmer yolks.
6. 6Assemble the Huevos Rancheros: Place one lightly fried corn tortilla on each of the 4 plates. Spoon about 1/4 of the warmed black beans over each tortilla. Ladle a generous amount of the ranchero sauce over the beans. Carefully place 2 cooked eggs on top of the sauce for each serving.
7. 7Garnish each plate with 1 tablespoon of chopped cilantro and sprinkle with 1/2 oz of cotija cheese, if using. Serve immediately.

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