The hubby claims he doesn’t like Mexican food. But he’ll eat this, and he loves it. I think I just know how to make Mexican the right way instead of the grease-filled American-Mexican way
What you’ll need:
1. Preheat your oven to 400°.
2. Place one tortilla in the bottom of each ramekin. I make a slice along the radius of the tortilla so that it fits easier into my ramekin, like so:
3. Spoon some of those tasty re-fried beans on top of the tortilla. Add however much you want. I like more than my husband does, so I usually add about 1/3 of a cup…I know, I know I’m a lush.
4. Heat a skillet over medium, and add 2tsp olive oil. Sauté garlic, onion, and capsicum until the onions are translucent, about 2 minutes. Add tomatoes, cilantro, and spinach, and let simmer for 3-4 minutes.
5. Add tomato mixture to your tortilla-stuffed ramekins. YUM! I know it looks delish. But you have to wait just a little while longer.
6. If you like your eggs sunny-side up, you can go ahead and break ‘em open and add them to the top of your ramekins, as in my picture below. Bake for 25 minutes. If you don’t like your eggs up, though, then pop your ramekins into the oven just how they are now, and bake for 25 minutes. In the meantime, prepare your eggs how you like them. My husband only likes his eggs scrambled, so I wait for my huevos rancheros to bake for about 20 minutes before I start making his scramble. It times out perfectly that way.
7. The final touches: add your cooked egg (if you didn’t bake it in the ramekin) and garnish it with green onion and goat cheese (I didn’t have any goat cheese for this picture, but I promise you it is delicious!!!).
How it looks on my table: