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Tuesday: Rach's Stress-Free Dinner Party with Clinton Kelly’s Mini-Meatballs & Peter Walsh’s Clean-Up Tips

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Smoky Huevos Rancheros

Serves 4

Originally aired

INGREDIENTS
  • EVOO Extra Virgin Olive Oil, for brushing tortillas and drizzling
  • 4 corn tortillas
  • Salt and pepper
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped, pasted or grated
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1 tablespoon pured chipotle in adobo
  • 1 15-ounce can petite diced tomatoes with chilies
  • 1 8-ounce can tomato sauce
  • 1/3 pound chorizo or good quality bacon, chopped
  • 1 14-ounce can black beans, rinsed and drained
  • About 1/2 teaspoon ground cumin
  • 4 extra-large organic eggs
  • 1 avocado, diced
  • Juice of 1 lime
  • A small handful cilantro leaves
  • 1 cup crumbled queso fresco or other mild cheese, shredded
PREPARATION

Preheat oven to 400F.

Brush corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.

Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add onions and garlic, and season with salt and pepper. Add bay, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce heat to medium and let sauce thicken 10 minutes. Remove bay and cinnamon stick.

Add a drizzle of EVOO to a medium skillet over medium-high heat. Add chorizo or bacon and brown. Add beans and season with cumin. Reduce heat to low.

Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order -- sunny, over-easy or fried.

Dress the diced avocado with lime juice.

Place a crispy tortilla on plate, top with black beans and pour red sauce over beans in a thin, even layer. Top with an egg and arrange avocado pieces around the dish. Sprinkle with cilantro and queso fresco, and serve.

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