Huevos Rancheros Tortilla Bowls

Method15 steps · about 25 min

1. 1

   Step 1: Have the garlic minced, onion sliced, pepper diced and beans drained before heating the pan. Reserve some leaves from the measured coriander for garnishing. Heat a dry skillet over high heat; have a lid ready for cooking the eggs later.

2. 2

   Step 2: Put one tortilla in the dry skillet and cook the first face for about 30 seconds until lightly charred, watching closely.

   Char first tortilla face · 1 minUses One tortilla for the first bowl

3. 3

   Step 3: Flip the tortilla and cook the second face for another 30 seconds until lightly charred.

   Char second tortilla face · 1 minUses The first tortilla in the dry skillet

4. 4

   Step 4: Lift the tortilla into a bowl or small casserole dish and gently mould it to a bowl shape. Let it cool in the mould until it holds its shape; it will remain a little soft and chewy.

   Uses The first warm charred tortilla

5. 5

   Step 5: Repeat the thirty-second cooking on each face and bowl moulding with the remaining two tortillas. Set all three shaped tortilla bowls aside.

   Uses The first tortilla bowl · The remaining two tortillas

6. 6

   Step 6: Heat all the olive oil (1 ½ tbsp) in the skillet over high heat.

   Uses 1 ½ tbsp olive oil

7. 7

   Step 7: Add the already minced garlic (2) and sliced onion (1 small) and sauté for about 2 minutes until the onion begins to turn translucent.

   Soften onion and garlic · 2 minUses All the heated oil · 2 garlic cloves, minced · 1 small onion, halved and sliced

8. 8

   Step 8: Add all the diced red pepper and cook for about 2 minutes until it begins to char.

   Char red pepper · 2 minUses All the cooked aromatics and oil · 1 cup roughly diced red bell pepper

9. 9

   Step 9: Add the crushed tomatoes (400 g), drained black beans, paprika (½ tsp), cumin (½ tsp), salt (½–¾ tsp), black pepper and chopped coriander apart from the reserved garnish leaves. Bring to a simmer and cook for 1 minute to thicken, then reduce to medium heat.

   Thicken tomato filling · 1 minUses All the skillet contents · Chopped coriander apart from the reserved garnish leaves · 400 g canned crushed tomatoes · ¾ cup drained canned black beans · ½ tsp paprika · ½ tsp ground cumin · ½–¾ tsp salt · Black pepper, to taste

10. 10

    Step 10: Make three shallow wells in the simmering filling with a spoon.

    Uses All the thickened filling

11. 11

    Step 11: Crack one egg into each well. Use pasteurized eggs if choosing soft yolks; otherwise cook until both whites and yolks are firm.

    Uses All the filling with wells · 3 eggs; use pasteurized eggs if serving with soft yolks

12. 12

    Step 12: Cover with the lid and cook gently. Check after 2 minutes, then take a quick look every 30 seconds; the author’s guide is about 3 minutes. Cook until the whites are set and the yolks reach your chosen finish, using pasteurized eggs for soft yolks. Continue as needed; the eggs keep cooking slightly after leaving the heat.

    First egg check · 2 minUses All three eggs and the tomato filling

13. 13

    Step 13: Remove the skillet from the heat as soon as the eggs reach the chosen finish.

    Uses All the cooked eggs and filling

14. 14

    Step 14: Divide the hot filling among the three tortilla bowls, placing one cooked egg on each.

    Uses All three eggs and the filling · All three tortilla bowls

15. 15

    Step 15: Top with the reserved coriander leaves and any optional avocado, sour cream or cheese. Serve immediately, one bowl per portion.

    Uses All three assembled bowls · The coriander leaves reserved for garnish · Diced avocado, optional garnish · Sour cream, optional garnish · Grated cheese, optional garnish