This Mexican Huevos Rancheros dish is a play on the middle eastern Shak-Shuka where poached eggs are cooked in a rich tomatoe stew. This time though the dish uses Mexican seasoning and is topped with cheddar instead of feta.
1 Tablespoon Olive oil
1 medium red onion chopped fine
2 gloves garlic chopped fine
1 can fire roasted diced green chilies
1 15oz can black beans drained
2 tsp ground cumin
1 28oz can organic diced tomatoes in juice
Salt and pepper to taste
1 cup shredded Mexican cheese
8-9 large eggs
In a large oven proof Dutch oven heat oil. Add onion and and cook until onion is soft. Add garlic, chilies, black bean and cumin and stir until spices are well combined. Add entire can of diced tomatoes and bring to a boil. Allow to simmer for about 15 minutes until stew becomes slightly thick. Season with salt and pepper to taste. Turn off the heat and add sprinkle 1 cup of Mexican cheese. Crack eggs one at a time and place over sauce. Work quickly as eggs start to cook as soon as they touch the hot liquid. Place entire dish uncovered in an oven @ 350 degrees and allow to cook for about 8 minutes until eggs are just cooked but yolks are still slightly soft.
Serve with warm tortillas