Yield: about 10 servings


For the sauce: 
1 jalapeño pepper, seeded and chopped
3 cups (1 28 oz. can) whole tomatoes, fire-roasted preferred
1 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1½ cups (1 15 oz. can) black beans, drained and rinsed

For the tortilla strips: 
2 tbsp. olive oil, divided
4 small (6-inch) corn tortillas, cut into ½-inch wide strips
Coarse salt, to taste

12 large eggs
1¼ cups coarsely shredded pepper jack cheese*
1 cup greek yogurt or sour cream (low fat is fine)
2 tbsp. freshly squeezed lime juice
¼ cup minced fresh cilantro

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  • step 1: HideShow Images

    Preheat the oven to 450˚ F.  To make the ranchero sauce, combine the jalapeño, tomatoes, onion and garlic to a blender or food processor.  Process until smooth.  Season with salt and pepper to taste.  Pour the sauce into a 12-inch ovenproof skillet.  Stir in the black beans.  Bring to a simmer over medium heat.  Lower the heat but maintain at a simmer and let cook about 10 minutes.

  • step 2: HideShow Images

    Meanwhile, brush a baking sheet with 1 tablespoon of the oil.  Spread the tortilla strips in a single layer on the baking sheet and brush the tops with the remaining tablespoon of oil.  Sprinkle with coarse salt.  Bake about 6 minutes, tossing once or twice, until lightly browned and crisp.  Set aside.  Do your very best to not devour them all before the eggs are finished cooking.  It’s not easy.

  • step 3: HideShow Images

    When the sauce has thickened slightly, remove the pan from the heat.  Carefully crack the eggs over the surface of the sauce placing them as evenly as possible.  Return the pan to the heat, cover, and let simmer gently in the sauce about 10-12 minutes, until the whites are partially but not completely opaque.

  • step 4: HideShow Images

    Heat the broiler.  Sprinkle the cheese over the top over the eggs, place underneath the broiler, and cook until the cheese is browned and bubbling and the eggs are cooked to your liking, just a few minutes.  In a small bowl, whisk together the greek yogurt and lime juice.  Remove the pan from the oven, top with dollops of the lime crema, sprinkle with crumbled tortilla strips and the cilantro.  Serve immediately.

  • step 5: HideShow Images

    *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.