This classic Mexican breakfast dish stars a protein-rich, saucy bean stew that creates the base for buttery fried eggs. Serve it with sliced avocado and ranch-seasoned tortilla chips.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 8 corn tortillas, each cut into 8 wedges
- 1 1-ounce packet ranch dressing mix
- 5 plum tomatoes
- 1/2 medium white onion
- 5 cloves garlic, unpeeled
- 1 to 2 chipotles in adobo sauce
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 8 large eggs
- 1 avocado, halved, pitted and sliced
- Fresh cilantro and crumbled cotija cheese, for topping (optional)
Instructions
- Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon dressing mix.
- Make the sauce: Heat a large skillet over medium-high heat. Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes. Squeeze the garlic from its skin and cut the onion and tomatoes into chunks. Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth.
- Heat the olive oil in the same skillet over medium heat. Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes. Keep warm.
- Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat. Fry the eggs in batches until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado. Sprinkle with cilantro and cheese, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1168 |
| Total Fat | 96 g |
| Saturated Fat | 12 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 384 mg |
| Sodium | 503 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1168 |
| Total Fat | 96 g |
| Saturated Fat | 12 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 384 mg |
| Sodium | 503 mg |
Reviews
I honestly wasn’t super impressed. It was very, very thick and seemed to be missing something. I should’ve added some jalapeños with the tomatoes/onions perhaps, or added more chipotle. I ended up adding some tomato paste, as it wasn’t very tomato-y either, and then served it with black beans because a half can of white beans was simply not enough (and only serving two people to boot). Oh well – we still ate it but won’t be making it again any time soon.
This was a huge hit. I sprayed the tortilla chips with cooking spray and baked them at 400 degrees until they were golden, rather than frying them, which worked great. I did not thing the cheese was needed, and only used 1 chipotle, which was a good amount of heat. So delicious and so easy!
This was a great recipe with some heat! Go easy on the chipotles! I used 2 and that seemed a bit much. I also used feta cheese and it was excellent!
Overall a great change of pace to our normal work week dining.
I think any bean would work in the future, not just canellini.
The whole process took two people around 45 minutes, not 25, but it was well worth it. We made about 3 times more tortilla chips because they were delicious and disappearing before we finished the dish.
We loved the taste!
Overall a great change of pace to our normal work week dining.
I think any bean would work in the future, not just canellini.
The whole process took two people around 45 minutes, not 25, but it was well worth it. We made about 3 times more tortilla chips because they were delicious and disappearing before we finished the dish.
We loved the taste!