Huevos Rancheros Tortilla Cups
- Total Time: 45 mins
- Yield: 6 1x
Description
Instead of custard cups, a muffin tin will also work to give these tortilla cups their shape.
Ingredients
- 4 tbsp (60 ml) olive oil, divided
- 6 6- to 6 1/2-inch-diameter corn tortillas
- 1 15-oz can pinto beans or black beans, drained
- 2/3 cup (160 ml) chopped fresh cilantro, divided
- 1 tsp ground cumin
- 6 large eggs
- 3/4 cup (180 ml) grated Monterey Jack cheese
- 1 cup (240 ml) purchased pico de gallo
- 2 to 3 tsp bottled chipotle hot sauce
Instructions
- Preheat oven to 350°F. Brush six 10-oz custard cups with 1 tbsp oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tbsp oil.
- Place beans, remaining 1 tbsp oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
- Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
Nutrition
- Serving Size: 1 tortilla cup
- Calories: 330
Find it online: https://honestcooking.com/huevos-rancheros-tortilla-cups/
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Frequently Asked Questions
Why does the recipe microwave the tortillas before pressing them into the custard cups?
The instructions say to stack the corn tortillas and microwave them uncovered for about 25 seconds until warm and flexible. Cold corn tortillas are stiff and will crack when pressed into the cup shape — the brief microwave makes them pliable enough to take the curved form without splitting.
Can I use a muffin tin instead of custard cups?
Yes — the excerpt specifically notes that a muffin tin will also work in place of the six 10-oz custard cups called for in the recipe. The tortilla cups need a vessel to hold their shape while baking at 350°F for about 27 minutes. 
How do I know when the eggs are done — fully set or still runny?
The instructions say to bake uncovered until the egg yolks are firm to the touch and the whites are set, about 27 minutes. They clarify that the yolks will still be soft inside even when firm to touch — so the finished eggs are fully cooked through but not hard-set.
