Mexican Baked Eggs

Huevos rancheros – shakshuka style! Baked eggs in a tomato sauce with corn, black beans, poblanos, and queso fresco

1 tablespoon olive oil, plus extra for the tortillas
1/2 large red onion, chopped
3 cloves garlic, minced
1 poblano pepper, stemmed, seeded and chopped
1 jalapeno pepper, stemmed, seeded and minced
1 cup corn, freshly cut from the cob or frozen
1 chipotle pepper from a can of chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon dried oregano, preferably Mexican oregano
1 14-ounce can black beans, drained and rinsed
1 14-ounce can no added salt tomato puree
6 large organic, pastured eggs
1/4 cup crumbled queso fresco
4 corn tortillas
2 tablespoons cilantro, chopped

View the full recipe at An Avocado A Day →