HUEVOS RANCHEROS CASSEROLE
Hands-on time: 35 minutes Total time: 1 hour Makes: 8 servings
We’ve simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven.
2 tsp light-tasting olive oil
1 onion, finely chopped
3 cloves garlic, finely grated or pressed
2 tsp chili powder
1 tsp ground cumin
2 cups bottled strained tomatoes (passata)
1 chipotle chili in adobo sauce, seeded and finely
1 tsp granulated sugar
½ tsp dried oregano
¼ tsp pepper
6 soft corn or flour tortillas (6 inches)
1 can (540 ml) pinto or black beans,
drained and rinsed
3 cups shredded Monterey Jack cheese
3 green onions, sliced
3 tbsp coarsely chopped fresh cilantro
Red cook Sauce: onion, In stirring saucepan, often, heat until oil softened,over medium about heat; 5 minutes. Add garlic, chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack.
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
PER SERVING: about 391 cal, 23 g pro, 21 g total fat (10 g sat. fat), 26 g carb (5 g dietary fibre, 4 g sugar), 230 mg chol, 591 mg sodium, 331 mg potassium. % RDI: 37% calcium, 20% iron, 22% vit A, 12% vit C, 32% folate.