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.
Recipe courtesy of Haylie Duff