huevos rancheros recipes

         One of those meals that typically calls for a number of culinary processes and a fair amount of time is huevos rancheros, which involve frying the tostada, creating the sauce, and finally frying the eggs. It's amazing and incredibly delicious, but what if all of those flavors could be combined in a few simple steps? This casserole of huevos rancheros enters. It really is a one-pan marvel. It's as simple as assembling and then savoring the casserole. This might be the simplest and tastiest breakfast you've ever seen.                                                                                                                                           

Ingredients:

1. 1 (18-oz.) jar salsa verde, divided
2. 12 (5" to 6") corn tortillas, divided
3. 1 (15.5-oz.) can black beans, drained, rinsed, divided
4. 8 oz. pre-shredded cheddar Jack cheese, divided
5. 6 large eggs
6. Kosher salt
7. Freshly ground black pepper
8. 1/3 c. crumbled cotija
9. 1/2 c. pico de gallo
10. 1/2 avocado, thinly sliced or finely chopped
11. 1/3 c. fresh cilantro leaves
12. Sour cream, for serving

Instructions:

Step:No:01

Set the oven to 375°. In a 13" x 9" baking dish, spread 1/4 cup of salsa verde.

Step:No:02

Cover bottom of dish with 6 tortillas shingled over salsa, pressing up sides a little. Drizzle half of the leftover salsa onto the tortillas. Place half of the cheddar Jack and three-quarters of the beans on top. 6 more tortillas should be shingled over cheese. Pour 3/4 cup salsa over it. Add salsa, cheddar Jack, and the remaining beans on top.

Step:No:03

Bake for about fifteen minutes, or until the cheese is melted.

Using the back of a spoon, make six little cheese dimples. Crack the eggs into divots and add pepper and salt to taste.

Step:No:04

Bake for a further 15 to 20 minutes, or until the yolks are still runny and the whites are just beginning to firm. While they rest, the whites will continue to solidify and remain jiggly but custardy.

Step:No:05

Add cotija, avocado, pico de gallo, and cilantro on top. Allow to settle, about 3 minutes. Serve with a dollop of sour cream on top.

Step:No:06

Using the back of a spoon, make six little cheese dimples. Crack the eggs into divots and add pepper and salt to taste.

Step:No:07

Bake for a further 15 to 20 minutes, or until the yolks are still runny and the whites are just beginning to firm. While they rest, the whites will continue to solidify and remain jiggly but custardy.

Step:No:08

Add cotija, avocado, pico de gallo, and cilantro on top. Allow to settle, about 3 minutes. Serve with a dollop of sour cream on top.

more details for recipes:https://www.delish.com/cooking/recipe-ideas/a46149105/huevos-rancheros-casserole-recipe/