Huevos Rancheros

These are awesome for a a brunch or even for dinner.  I made this for my husband for breakfast on Father's Day.  The salsa is amazing and is great just with chips.  If you make the salsa the night before, it gives it time for all for all of the flavors to marry. Happy cooking!

Ingredients

For the salsa:

• 2 small tomatoes, seeded and chopped
• 1 small onion, chopped
• 1 medium jalapeno, chopped
• 1 garlic clove, minced
• 1 tablespoon fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon hot sauce
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground black pepper

For the Black Bean Puree:

• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon lime juice
• 2 teaspoons extra-virgin olive oil
• 1/2 tsp salt
• 2 (12-inch) flour tortillas
• 1 tablespoon melted butter
• 8 eggs, room temperature
• 1/2 cup shredded Cheddar
• 1/2 cup shredded pepper jack cheese
• Sour cream, for garnish
• 4 small ramekins

Directions

Preheat oven to 350 degrees F.

In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.

In a food processer, blend all the ingredients together until smooth.

To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. 

Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up.

Crack 2 eggs into each of the 4 ramekins.

 Then add 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack.

Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.