Southwestern Sunrise
Spice up your breakfast with this modern twist on huevos rancheros. Layers of corn tortillas, creamy pinto beans, melted cheddar cheese, a perfectly poached egg, and zesty pico de gallo salsa come together to create a vibrant and flavorful dish that will wake up your taste buds.
ingredients
- 4 corn tortillas
- 1 cup cooked pinto beans
- 1 cup shredded cheddar cheese
- 2 fresh eggs
- 1 cup pico de gallo salsa
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Warm the corn tortillas in a dry skillet over medium heat until pliable, then set aside.
- 3.
In an oven-safe dish, layer half of the tortillas, half of the pinto beans, and half of the cheddar cheese. Repeat the layers with the remaining ingredients.
- 4.
Create a well in the center of each layered dish and carefully crack an egg into each well.
- 5.
Season the eggs with salt and pepper.
- 6.
Bake in the preheated oven for 12-15 minutes or until the egg whites are set but the yolks are still runny.
- 7.
Remove from the oven and let cool for a minute.
- 8.
Top each dish with pico de gallo salsa and garnish with fresh cilantro.
- 9.
Serve immediately and enjoy the deliciously modern twist on huevos rancheros!