We recently escaped to a Wisconsin cottage with some friends. It’s a group that travels together as couples each year, and we cherish our friendships and our time away.
We each take turns making meals for our long weekend, and I volunteered to do breakfast one morning. This meal was a huge hit, and since I had multiple requests for the recipe, I thought I’d share it here with you all as well! It’s easy to make, and delicious as can be. Because who doesn’t love a hot dish for breakfast?
–Huevos Rancheros Hot Dish —
- 12 Corn Tostadas
- 1 batch of homemade enchilada sauce (recipe below)
- 1 15 oz. can of black beans
- 1 c. of shredded cheddar jack cheese
- 12 eggs
- orange, red and yellow sweet peppers
- green onions, chopped
- cilantro, chopped
- Garish with jalapeños, sour cream, avocados, cilantro and Sriracha.
Preheat oven to 375. Grease a 11×13 baking dish.
Layer half of the tostadas in the bottom of the dish, top with enchilada sauce and cheese, and some black beans. Repeat as many layers of this combo as you’d like – tostadas, sauce, cheese and beans – lasagna style.
Carefully crack a dozen eggs over the top. Sprinkle the salt, pepper, chopped peppers, cilantro, and green onions in and around the yolks to add pops of pretty color. Finish it off by drizzling Sriracha sauce in a zig zag pattern across the top.
Bake until the egg whites are fully cooked. Pull the dish out as soon as you see the yolks cooked to your preference. Runny, over medium, or fully cooked – depending on your audience. Runny yolks are yummy and prettier in my book but my little girls aren’t big fans. You pick but I do warn you about over cooking your eggs, they become tough quickly.
Serve immediately with sides of sour cream, cilantro, jalapeños, avocados and salsa or Sriracha sauce.
SUPER EASY HOMEMADE ENCHILADA SAUCE:
- 2 tsp. coconut oil
- 1 medium white onion, chopped
- 1 jalapeno, chopped & remove seeds
- 4 cloves of garlic, chopped
- 1 Tbs chili powder
- 2 tsp cumin
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 1 15 oz. can tomato sauce
- 1 1/2 cup of water
Heat the oil. Saute the onions, jalapeno, and garlic until the mixture is softened. Around 4-5 mins. Add the spices; chili powder, cumin, sugar, and salt. Mix together. After it’s blended add the tomato sauce and water. Bring the sauce to a simmer and continue to cook for another 5 mins. Season to taste.
Transfer the sauce to a blender and blend until it’s smooth. And voila it’s done! Ready to be used or stored in the fridge for up to a week.
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