We enjoyed this dish a few weekends ago when our best friends from Chicago were in town visiting. They arrived in Boston pretty late on Friday night, so I wanted to make brunch at home on Saturday so we could have a leisurely morning catching up. This recipe is perfect for a savory brunch- eggs in a ranchero sauce with black beans, topped with lots of melted cheese and freshly baked tortilla strips- what’s not to love?!
This recipe delivers some big time flavor for pretty minimal effort. I was able to make the sauce and tortilla strips the night before, which made it even easier to throw together in the morning. This dish is ideal for serving a large crowd, although the recipe can be easily adjusted to serve less.
I also love how well balanced this brunch dish is. You can’t go wrong with vegetables + protein + fiber + carbs. It’s light while still being completely satisfying.
- For the tortilla strips:
- 2 Tablespoons olive oil, divided
- 4 small (6-inch) corn tortillas, cut into ½-inch wide strips
- Pinch of salt
- For the sauce:
- 1 jalapeño pepper, seeded
- 3 cups (1 28 oz. can) whole tomatoes
- 1 medium yellow onion, roughly chopped
- 1 clove garlic, peeled
- Pinch of salt and black pepper
- Additional ingredients:
- 1½ cups (1 15 oz. can) black beans, drained and rinsed
- 12 large eggs
- 1¼ cups pepper jack cheese, shredded
- 1 cup plain Greek yogurt or sour cream
- ¼ cup fresh cilantro, chopped
- Start by making the tortilla strips. Preheat the oven to 450 degrees. Brush a baking sheet with 1 tablespoon of the olive oil. Spread the tortilla strips in a single layer on the baking sheet and brush the tops with the remaining tablespoon of olive oil. Sprinkle with salt. Bake for 5-10 minutes, tossing once or twice, until lightly browned and crisp. Set aside.
- Now make the ranchero sauce. In a blender or food processor, combine the jalapeño, tomatoes, onion and garlic. Process until smooth and season with salt and pepper to taste.
- Pour the sauce into a 12-inch ovenproof skillet and heat over medium heat. Stir in the black beans and bring to a simmer. Cook for about 10 minutes.
- When the sauce has thickened slightly, remove the pan from the heat. Carefully crack the eggs over the surface of the sauce, spacing them out as evenly as possible. Return the pan to the heat, cover, and let the eggs simmer gently in the sauce for about 10-12 minutes, until the whites are partially but not completely opaque.
- Heat the broiler. Sprinkle the shredded cheese over the top of the eggs and place the skillet in the oven underneath the broiler. Cook until the cheese is browned and bubbling and the eggs are cooked to your liking, just a few minutes.
- Remove the pan from the oven, top with dollops of the Greek yogurt/sour cream, tortilla strips and the cilantro. Serve immediately.