Huevos Rancheros in Tortilla Cups (adapted from foodnetwork.com)
For the salsa:
2 roma tomatoes, halved
1 small white onion, halved
1 jalapeno pepper, finely minced
2 cloves garlic, minced
1/2 t. hot sauce (I used Frank's)
1 t. ground cumin
Salt, to taste
2 t. extra virgin olive oil
For the beans:
1 (15 oz.) can black beans, drained and rinsed
1 clove garlic, smashed
1/2 c. water
1/2 t. salt
To assemble:
Cooking spray
6 (6") corn tortillas, warmed (I wrapped mine in a damp paper towel and microwaved them for 20 seconds)
6 large eggs
Salt and pepper
6 T. crumbled feta cheese
For the salsa:
In a food processor (or with a hand grater), grate the tomatoes and onion. Add the jalapeno, garlic, hot sauce, cumin and salt. Heat a medium skillet over medium high heat and add the olive oil. Pour the salsa into the skillet and fry in the oil until it thickens slightly, about 3 minutes. Remove the salsa to a bowl.
For the beans:
Add the beans to the same skillet and add the smashed garlic, water and salt. Cook over low heat until warmed through and thickened, smashing the beans slightly with a fork.
To assemble:
Preheat the oven to 400. Spray a muffin pan with cooking spray and place the warm tortillas in each of six individual spaces in the muffin tin. Don't worry if they break a little bit although you don't want them totally broken up. Divide the beans among the tortilla cups. Put about 2 T. of the salsa on top of each cup (you will have salsa leftover - just save it for serving!) Carefully break one egg on top of each cup and sprinkle with salt and pepper. Spray the tops of the tortillas with a little cooking spray (this will help them brown.) Bake for 11-15 minutes (depending on how done you like your eggs - I like the whites done but the yokes still runny so I baked mine about 13 minutes.) Let sit for 5 minutes then carefully remove with an offset spatula or butter knife. Top with feta cheese and serve!
6 servings (238 calories each serving) according to my calculator on loseit.com
No comments:
Post a Comment