Mini huevos rancheros from the oven
Small Mexican snacks made from tortilla wraps with egg.
Mini oven-baked huevos rancheros. A twist on the classic huevos rancheros. Serve these huevos rancheros on tortilla wraps straight from the small stoneware baking dishes. Delicious for breakfast or lunch.
Preparation
Preheat the oven to 180°C (350°F). Grease the ramekins and top each with a mini tortilla wrap.
Heat a saucepan. Combine the strained tomatoes with the World Spice Blend - Cajun. Simmer over low heat for 3 to 4 minutes. Remove from heat and set aside.
In a separate pan, heat the brown beans in their bean liquid. Heat, but do not let them boil. Drain and puree with an immersion blender until smooth.
Divide the brown bean mixture and tomato sauce among the tortilla wraps. Sprinkle with grated cheese. Carefully crack an egg into each ramekin, making sure the yolk stays intact. Bake for about 10 to 15 minutes.
Meanwhile, slice the avocados and roughly chop the parsley. Serve the mini huevos rancheros with the avocado slices and coarsely chopped fresh parsley.
Ingredients
- 4 mini volkoren of meergranen tortilla wraps
- 2 avocado’s
- 100 g geraspte kaas, naar keuze (bijvoorbeeld Mozzarella of (zachte) geitenkaas)
- 200 g gezeefde tomaten (blik of pakje, 0% toegevoegd zout)
- 1 blik bruine bonen à 200 g (uitgelekt 125 g, 0% toegevoegd zout)
- 4 eieren
- 2 el World Spice Blend - Cajun
- ½ bosje verse peterselie
- vloeibare margarine, voor invetten vormen
Supplies
- 4 (stone) oven dishes ⌀ approx. 10 cm
- Hand blender
