I have a small obsession with Mexican food.
Not something you would expect from me because I don’t think I have ever posted a single Mexican recipe.
See the thing is, my obsession is with basic crunchy tacos. You know the ones found at Taco Bell or Taco Johns (<– best fast food tacos in my mind). I also could eat at Chipotle every other day and be happy with life.
Its not that the places have the best Mexican food, it really is that The Hubby doesn’t share in my frequent cravings for tacos. I am a happy camper when I make a huge batch of Taco Meat at home, and have it to eat every day for lunch for the next week.
The one problem I always seem to have is all the left over ingredients once my meat is gone. Which always is gone first. I wanted to re-purposed my left over condiments. Obviously I wanted to keep feeding my Mexican food craving. The most logical thing was to make breakfast out of it.
You can never have too much of a good thing. Or runny yolks.
After eating these, I even debated actually adding chicken. Next time I might add some shredded chicken under the egg before cooking. Double poultry whammy.
I have been thinking these cups would be a great brunch buffet idea. You can make a large amount at a time, then last minute throw in the eggs and pull out of the oven when guests arrive. Simple and individual servings. Just what brunch should be like.
I need to plan a fiesta brunch sometime soon, now doesn’t that sounds fun? Tequila sunrises, huevos ranchero cups, churo inspired donuts and some fruit, sounds like a fabulous brunch idea to me. Who is in?
Check out the recipe below!
- 6 8-inch corn tortillas
- 6 large egg
- 1 cup black beans + 1/4 cup bean liquid
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/3 cup salsa
- 1/4 cup feta cheese
- Preheat oven to 350 degrees.
- In a medium saucepan, add beans, bean liquid, garlic, cumin and salt. Bring to boil, whisking constantly. Use whisk to smash beans. Cook until most of the liquid has evaporated and bean look like a paste.
- Place Place 2 -12 cup muffin pans upside down and place tortillasbetween muffin cups to create a 4 sided cup.
- Bake for 4 minutes.
- Remove tortilla shells from oven, and evenly divide beans between each cup. Spread bean mixture on the inside of each shell.
- Break one egg into each tortilla shell. (Do not use eggs that are bigger than large, as they will be too big for the tortilla shell)
- Return to oven and bake for and additional 15-17 minutes, or until egg yolk is cooked, but yolk is still runny.
- Remove from oven and allow to cool for 2 minutes before serving.
- Plate eggs, and top with salsa and feta cheese.
- Garnish with lime wedges, cilantro, tabasco sauce, cheddar cheese, diced onion, sour cream and/or avocado.