Description
Instead of custard cups, a muffin tin will also work to give these tortilla cups their shape.
Ingredients
Units
Scale
- 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