The inspiration for this dish came from Melissa d’Arabians show Ten Dollar Dinners on Food Network. To see her original recipe, follow this link: http://www.foodnetwork.com/recipes/melissa-darabian/huevos-rancheros-recipe/index.html
Since then, I switched it up to make it dairy free and played with the ingredients to make it my own. This is a quick and easy breakfast that you can make over and over and never make it the same way twice! Also, one of the nice things about this recipe is that is just as easy to make for two or ten people.
To start, the tortillas of your choice. In our house, this translates to whatever tortillas I happen to have in the freezer. The tortilla of the day today is a six-inch flour tortilla.
Coat the tortillas with extra virgin olive oil and a sprinkle of salt. Very carefully press the tortillas into a large muffin tin to make little cups.
The ingredients always vary depending on what we have on hand. Today, I took six strips of this gorgeous thick cut peppered bacon and cut it into small pieces. This could be sausage, ham, mushrooms, even greens. Whatever you are in the mood for.
Into my favorite cast iron skillet to brown. Once all the fat is rendered and the bacon is browned nicely, remove to a paper towel lined plate and drain the grease from the pan.
Rinse and strain one can of pinto beans. This can basically be any can of beans you have in your cupboard. Black beans, kidney beans, or pigeon peas would work just as nicely.
Into the skillet go the pinto beans to make the filling for the tortillas.
Add the bacon back into the skillet as well. Can I just say, at this point, the house smells phenomenal!
Also add in one can of unsalted diced tomatoes. Using unsalted diced tomatoes instead of flavored ones allows you to control the sodium levels in your dish. Since I used the bacon, I didn’t add any other salt to the dish. Next add in a few tablespoons of your favorite salsa and/or hot sauce. Stir well to combine.
Scoop several generous spoonfuls of the bean mixture into each cup. You want them to be filled about three-quarters of the way. Crack one egg into each cup. Into the oven they go! Bake for about six minutes until the eggs just start to set around the edges.
Pull them out of the oven and top with non-dairy cheddar cheese. Daiya is the brand of choice in our house, but feel free to use what you have. Of course, if you are not dairy free, cheddar or monterey jack cheese would work well here. Cover loosely with aluminum foil and back into the oven they go.
Eight minutes or so later, the edges of the tortillas are nicely browned and the eggs are cooked through. Adjust the time based on how you prefer your eggs. For very loose yolks six to seven minutes would work. For harder yolks, let them go nine to ten minutes.
Be very careful with this next step! Lift the individual cups out onto your plate. They will be hot! Also, you do not want to break them. Top with a small amount of dairy free sour cream. Of course, regular sour cream would work as well. I served them along side the leftover bean filling today. No need to let all that yumminess go to waste!