Huevos Rancheros – or rancher’s eggs – are an ideal breakfast because they basically take something reminiscent of tacos and make it morning fare. As far as I’m concerned, tortillas and salsa are great together any time of day and some runny eggs, hearty beans, and a little cheese only improve the situation. This dish has all the greatness of Huevos Rancheros but it brings the flavors to you in a quick and easy bake that you can slice and serve for a crowd.
2 (15 oz) cans black beans, rinsed and drained
3 cups salsa
3 cups Mexican shredded cheese blend
8 large eggs
24 corn tortillas
Fresh cilantro, chopped, for serving
Avocado, chopped, for serving
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.
Layer 8 tortillas in the bottom of the prepared baking dish and spread with one cup of the salsa. Arrange half of the beans and a third of the cheese on top. Repeat layers.
Top with remaining tortillas and spread with last cup of salsa and remaining cheese. Create 8 shallow wells with the back of the spoon and gently break an egg in each well. Season with salt and pepper.
Bake until egg whites are set, about 30 minutes. Let cool 2-3 minutes before serving. Serve with avocado and cilantro, if desired.