Individual Huevos Rancheros Casseroles

Name: Individual Huevos Rancheros Casseroles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1/4 cup fresh cilantro leaves, chopped; 2 green onions, chopped; 1/2 jalapeno, seeded and chopped; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 cloves garlic, grated; 1 yellow onion, grated; 1/2 green bell pepper, grated; One 28-ounce can crushed tomatoes; 2 tablespoons tomato paste; 1/2 teaspoon chile flakes; Kosher salt and freshly ground black pepper; 1/2 pound collard greens, stemmed and julienned; 4 cups tortilla chips; 1 cup refried black beans; 4 eggs; 1/4 cup shredded Monterey jack

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Level: Easy

Total: 1 hr
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 1 hr
Active: 25 min

Yield: 4 servings

Ingredients

Jalapeno Gremolata:

1/4 cup fresh cilantro leaves, chopped

2 green onions, chopped

1/2 jalapeno, seeded and chopped

Individual Huevos Rancheros Casseroles:

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 cloves garlic, grated

1 yellow onion, grated

1/2 green bell pepper, grated

One 28-ounce can crushed tomatoes

2 tablespoons tomato paste

1/2 teaspoon chile flakes

Kosher salt and freshly ground black pepper

1/2 pound collard greens, stemmed and julienned

4 cups tortilla chips

1 cup refried black beans

4 eggs

1/4 cup shredded Monterey jack

Directions

Special equipment:

4 small cast-iron skillets

For the jalapeno gremolata: Combine the cilantro, green onions and jalapeno in a bowl and mix well.
For the individual huevos rancheros casseroles: Preheat the oven to 400 degrees F.
Heat 1/4 cup of the oil in a small stockpot over medium-high heat. Add the garlic, yellow onion and green pepper. Saute until the vegetables are soft, 7 to 10 minutes. Add the crushed tomatoes, tomato paste, chile flakes, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir until well blended and cook until thickened, 10 to 12 minutes.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the collard greens and 1/2 teaspoon salt and saute until wilted and bright green, about 4 minutes. Set aside.
Line the bottom and sides of a small cast-iron skillet with tortilla chips. Sprinkle with some of the cooked collard greens and add a dollop of refried beans. Pour 1/3 cup of the tomato sauce into the skillet. Make a small well in the center of the sauce. Add an egg into the well. Repeat with remaining 3 skillets. Bake until the whites are set and the yolk is still runny, 6 to 8 minutes. Top with cheese and jalapeno gremolata. Return to the oven for 2 minutes. Serve hot.